We had temperatures as high as 80F this week so it made us think of grilling something for dinner. John marinated the mushrooms in balsamic vinegar, lemon, oil, garlic powder, and fresh rosemary and then cooked them on a hot grill. He toasted the buns as well. I was busy in the kitchen in the meantime sautéing some onions and making a celery seed cole slaw. Easy dinner that reminded us that it’s almost spring and summer is not far behind.

Grilled portobello mushroom with onions and tomatoes on a grilled bun with cole slaw