Originally Posted by fantomlord
I would use skewers.
as far as prep, I like to marinate in a rosemary/garlic balsamic vinagrette for ~30 mins prior to grilling--that's for whole caps, so I might cut that to 15-20 mins.
Originally Posted by deguerre
We usually do the whole baby bellas but should work for sliced bigguns in a grill wok. Marinate in a little olive oil and balsamic vinegar, then grill directly, watching them like a hawk.
Both of these sound good to me.
I usually brush with some olive oil and then hit them with Montreal Steak Seasoning.
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