1 tb Balsamic vinegar
3 tb Olive oil
1 ts Salt
1/4 ts Pepper
1/4 c Marjoram, chopped
2 tb Shallot, minced
4 md Portobello mushrooms
-(5 to 6 inch diameter)

1. Combine the vinegar, oil, salt, pepper, marjoram, and shallots in a
bowl.

2. Remove the stems from the mushrooms (save stems for another use).
Place in bowl and spoon the marinade over; marinate for 1 hour.

3. Preheat the oven to 400F.

4. Place the mushrooms in an ovenproof dish and spoon any remaining
marinade over them. Roast for 20 minutes. Serve hot with any marinade
left in the roasting pan spooned over them.

“The Occasional Vegetarian” by Karen Lee