Grilled portabella mushroom recipe

Recipe for Grilled Portabella Mushrooms with Black Pepper Balsamic Glaze

Difficulty: Moderate
Prep Time: 20 minutes
Cooking time: 25 minutes plus marinating time (4 hours)
Serves: 4 as an entrée or 8 as a side
8 large portabella mushroom caps (about 1 ½ lbs.)
5 tablespoons olive oil
2 garlic cloves, minced
4 teaspoons chopped fresh sage
1 teaspoon salt
½ cup balsamic vinegar
2 Tablespoons brown sugar
1 ½ teaspoons freshly ground black pepper  
1 Tablespoon cornstarch
2 Tablespoons water

1.    Mix olive oil, garlic, sage, salt and pepper together until well mixed.  Place marinade and mushrooms in a large baggie.  Seal and shake to evenly coat mushrooms.  Place in the refrigerator for four hours.
2.    Whisk the balsamic vinegar, brown sugar and pepper for the glaze together in a small pan.  Bring to a boil and let boil for 3 minutes.  Combine cornstarch and water until dissolved.  Whisk into the mixture and bring back to a boil.  Set aside.
3.    Grill the portabellas gill side down first on high heat.  Continue grilling until the mushrooms are cooked through.  Brush with pepper balsamic glaze.