Rubicon’s Baked Portobello Mushrooms

To add a smoky flavor, grill the mushrooms lightly after baking. Use in sandwiches, over polenta or serve as a side dish.

1/2 cup olive oil

4 garlic cloves, minced

3 Tbsp balsamic vinegar

chopped leaves from 1 bunch fresh thyme

salt and freshly ground black pepper

8 large portobello mushrooms, stemmed

Preheat oven to 375 degrees.

Heat the olive oil and garlic in a small skillet, until the garlic releases its fragrance. Strain and let it cool.

Whisk together the oil, vinegar, thyme and salt and pepper to taste.

Place the mushrooms on an oiled sheet pan, gill side down. Drizzle with the oil mixture.

Bake 15 minutes, then turn. Bake until tender, 10 to 15 minutes longer.

Serves 8.