Cooking at high heat caramelizes the vinegar and turns this meaty mushroom into a real winner.
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 pound fresh portabello mushrooms
1/8 teaspoon salt
Dash ground black pepper
Mix olive oil and balsamic vinegar.
Brush lightly over mushroom surface.
Season with salt and pepper.
Grill, roast or broil until tender and golden brown.
Makes 3 servings.