Balsamic Glazed Mushrooms

Here’s another recipe exchange find – courtesy of my old friend Hima.

These look like they could be incredibly versatile  – write in with your tweaks and modifications, folks!

Ingredients:

4 or 5 large portabella mushrooms
extra virgin olive oil
balsamic vinegar
salt
pepper
rosemary
other spices of your liking

Method

1. Line a cookie sheet with aluminum foil.

2. Lay the mushrooms gills down and brush the tops with salt, pepper and the olive oil.

3. Flip over, and do the same but this time brush balsamic vinegar on them.

4. Take rosemary (dry or fresh) and dust over the gills of the mushrooms,

n.b. *the dry rosemary is more potent than the fresh*

5. Season to taste.

6. Put them in an oven for about 20 minutes at 300 degrees until they’re tender.

7. Serve w/ a dollop of Goat Cheese in the middle.

Hima’s serving suggestion:

“You can either slice them and serve them on a salad, on a sandwich or eat them alone.  I usually end up making these with a small side of wheat pasta tossed with olive oil and some fresh diced tomatoes, basil, pine nuts and parmesan.  It takes no time to prepare and it’s a super easy clean up.”

Readers: any other serving suggestions? what other spices and herbs would you try?