Ingredients:
- 3-4 portobello mushrooms
- 1/4 cup Olive-Me & Co.’s Rosemary Olive Oil
- 1/4 cup Olive-Me & Co.’s Cask 18 Balsamic Vinegar
- 2 tbsp. garlic, minced
- 1 shallot, chopped
- italian herb seasoning
- fresh black pepper to taste
Instructions:
- Clean mushrooms with a damp cloth and remove stems. Place the mushrooms in a sealable container.
- In a bowl, whisk together the olive oil, balsamic, garlic and shallot. Sprinkle in your desired amount of italian herbs and pepper.
- Pour the marinade over the mushrooms, distributing an even coat. Leave for a minimum of 30 minutes and up to 6 hours.
- With tongs, gently place the mushrooms stem side up on an oiled baking sheet. Roast in the oven at 400 degrees for 10 minutes. Flip and continue roasting for another 10 minutes.
- Serve whole or slice into small strips. Drizzle with any leftover marinade. Enjoy!
