Ingredients

2 Portobello mushrooms
½ cup robust extra virgin olive oil
¼ cup Traditional dark balsamic vinegar
1 garlic clove, minced
1 shallot, thinly sliced
1 sprig fresh rosemary, chopped, or 1 tsp dried rosemary
½ tsp smoked paprika
½ tsp sea salt
¼ tsp cracked black pepper

Instructions

Discard the mushroom stalks and scrape out the gills. Wipe the mushroom caps with a damp kitchen towel to remove any dirt and place them in a baking dish just large enough to hold them without crowding.

Combine remaining ingredients in a bowl and pour them over the mushrooms. Flip the mushrooms to ensure they are fully and evenly coated with marinade, cover with plastic wrap, and marinate in the fridge for at least 2 hours, or overnight.

Preheat the oven to 375°F. Line a baking pan with parchment paper and place mushrooms on it, gill side up. Bake the mushrooms for 20 minutes. Alternatively, grill over medium-high heat on a barbecue.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus