Roasted portobello mushrooms

Yield: 4 servings

Measure Ingredient
1 tablespoon Balsamic vinegar
3 tablespoons Olive oil
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Marjoram, chopped
2 tablespoons Shallot, minced
4 mediums Portobello mushrooms (5 to 6 inch diameter)

1. Combine the vinegar, oil, salt, pepper, marjoram, and shallots in a bowl.

2. Remove the stems from the mushrooms (save stems for another use).

Place in bowl and spoon the marinade over; marinate for 1 hour.

3. Preheat the oven to 400øF.

4. Place the mushrooms in an ovenproof dish and spoon any remaining marinade over them. Roast for 20 minutes. Serve hot with any marinade left in the roasting pan spooned over them.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 198-199 Submitted By DIANE LAZARUS On 10-04-95

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