Prep Time: 10 min. • Cook Time: 15 min.
Preheat grill to medium-high. Score caps of portobellos. Peel and finely chop the garlic. Finely chop the oregano. In a mixing bowl, combine ¼ cup olive oil with the salt, pepper, chopped garlic and oregano.
Toss mushrooms in this mixture. In a separate bowl, pick the parsley leaves, and combine with red wine vinegar and remaining ¼ cup of olive oil. Break up croutons into large pieces and set aside for garnish.
Add the mushrooms to the preheated grill and cook for 5 minutes on each side or until mushrooms are tender and have a nice char. Once cooked, toss mushrooms in the dressing and parsley leaves. Arrange on a platter and sprinkle with croutons.
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