Grilled Marinated Portobellos with Tarragon | America's Test Kitchen

Ingredients

• 1/2 cup olive oil
• 3 tablespoons lemon juice from 1 lemon
• 6 medium cloves garlic , minced fine (about 2 tablespoons)
• 1/4 teaspoon table salt
• 4 portobello mushrooms , each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
• 2 teaspoons rice vinegar
• 1 medium clove garlic , minced
• 1 tablespoon chopped fresh tarragon leaves
• 2 teaspoons vegetable oil or canola oil
• Ground black pepper