• 2 large portobello mushroom caps
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, sliced thin
• 1 tablespoon salt and cracked pepper

Brush mushrooms with olive oil and vinegar. Top with garlic slices, season, and roast in an oven preheated to 500° for 7 to 8 minutes. Hold warm.