Ingredients
- 3-4 portobello mushrooms
- 1/4 cup of Olive Oil Divine's Tuscan Herb Infused Extra Virgin Olive Oil
- 1/4 cup of Olive Oil Divine's Cask 18 Aged Dark Balsamic Vinegar
- 2 tbsp minced garlic
- 1 chopped shallot
- Olive Oil Divine's Herbes de Provence (Salt Free)
- Olive Oil Divine's Roasted Garlic Pepper (Salt Free)
Directions
- Clean mushrooms with a damp cloth and remove stems. Place mushrooms in a resealable container.
- Whisk together the olive oil, balsamic vinegar, garlic, and shallot. Sprinkle in desired amount herbes de Provence and Roasted Garlic Pepper and stir. Pour the marinade over the mushrooms and gently distribute to evenly coat. Leave for 30 minutes to an hour. You can marinate the mushrooms for 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 Fahrenheit for 10 minutes. Flip and roast for another 10 minutes.
- Serve whole or slice into small strips and drizzle with any excess marinade.