Serves: 2 | Preparation time: 5 mins + 1 h to marinate | Cooking time: 10 mins Portobello mushrooms: 4 Garlic cloves: 2 Thyme, fresh: 5 sprigs Extra virgin olive oil (Evoo): 4 tbsp Balsamic vinegar: 3 tbsp Salt and pepper: to taste Method Clean the mushrooms by rubbing them with the appropriate brush or a kitchen towel. Remove the stems and place the caps upside down on a plate. Mince the garlic cloves and mix them in a bowl with the thyme leaves, the oil and the vinegar. Pour the marinade over the mushrooms and leave them to marinate for 1 hour. Put the mushrooms on the griddle over medium-high heat for a total of 10 minutes, turning them frequently to prevent them from burning. Serve immediately.