4 large portobollo (portabella) mushrooms, cleaned and stemmed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh thyme leaves, or 1/2 tsp dried
Salt and pepper to taste
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Preheat oven to 350 degrees. Lightly score top of mushroom caps in a diamond pattern. On the gill side, cut a shallow X in the center where stem was attached.
In a small saucepan over medium heat, heat olive oil and garlic until fragrant. Remove from heat, let cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, and thyme. Add salt and pepper to taste.
Place mushrooms, gill side down, on an oiled baking pan. Drizzle olive oil mixture over the top. Bake 15 minutes; then turn over. Bake another 10 to 15 minutes until tender. Remove from oven and serve whole or sliced.
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