Tasty mushrooms produce some terrific pan juices, perfect for drizzling.
Servings: Makes 4 servings
Ingredients
  • 1 bunch rosemary sprigs
  • 8 medium portobello mushrooms , stems removed
  • 1/4 cup balsamic vinegar
  • Olive oil cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
    • Directions
    Preheat oven to 400°F. On 2 jelly-roll pans, make 2 parallel rows of rosemary sprigs.

    Remove gills (black undersides) of mushrooms by gently scraping with a teaspoon. On a sheet of waxed paper, sprinkle mushrooms with vinegar; let stand until vinegar is absorbed, turning mushrooms once. Lightly spray them with cooking spray and season with salt and pepper. Arrange 4 mushrooms on each pan on top of rosemary sprigs.

    Roast mushrooms about 5 minutes. Turn them over and roast until tender, about 5 minutes longer. Arrange them and rosemary on a warm platter; brush with olive oil. Drizzle with any cooking juices remaining in the pans.
    From the June 2004 issue of O, The Oprah Magazine

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