Ingredients:
3-4 portobello mushrooms
1/4 cup of Sutter Buttes Rosemary Infused Extra Virgin Olive Oil
1/4 cup of Sutter Buttes Traditional Balsamic Vinegar
2 Tbsp minced garlic
1 chopped shallot
Sutter Buttes Tuscan Dipping Herbs
fresh cracked pepper to taste
Directions:
Clean mushrooms with a damp cloth and remove stems. Place mushrooms in a sealable container.
Whisk together the olive oil, balsamic, garlic and shallot. Sprinkle in desired amount Bouquet of Herb Seasoning and fresh cracked pepper and stir. Pour the marinade over the mushrooms, gently distribute to evenly coat. Leave for 30 minutes to an hour. You can marinade 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° for 10 minutes, flip and roast for another 10 minutes.
Serve whole or slice into small strips and drizzle with any excess
marinade.