Roasted Portobello Mushrooms
4 Tbs (60 ml) extra-virgin olive oil
1/2 cup (125 ml) fresh chopped garlic
2 tsp (10 ml kosher or sea salt
2 tsp (10 ml) ground pepper
1 Tbs (15 ml) balsamic vinegar
1 Tbs (15 ml) chopped fresh rosemary
1 lb (450 g) portobello mushrooms, sliced
Mix the oil with rest of ingredients, add mushrooms to coat evenly.
Place the mushrooms on a heavy roasting pan
and into a preheated 400F (200C) oven. Roast until the mushrooms are soft and lightly browned, 8 to 10 minutes.
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