Baked Portabella Mushrooms

4 large 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
salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F.

Lightly score the top of the mushroom caps in a diamond pattern.

On the gill side, cut a shallow X in the center where the stem was previously attached.

In a small saucepan over medium heat, heat the olive oil and garlic until it is fragrant.

Remove from the heat, then strain and let cool.

In a small bowl, whisk together the olive oil, balsamic vinegar, and thyme.

Add salt and pepper to taste.

Place the mushrooms on an oiled baking pan, gill side down.

Drizzle the olive oil mixture over the top of the mushrooms.

Bake for 15 minutes, turn over, and then bake for another 10-15 minutes until tender.

Remove from the oven and serve, either whole or sliced.

Notes:

Serves 4 people