INGREDIENTS

• 12 oz., 2-inch portabella mushrooms
• 2 Tbs. olive oil
• 1 Tbs. balsamic vinegar
• 1 Tbs. fresh thyme; divided, plus extra for garnish
• 3 garlic cloves
• Black pepper; to taste
• Salt; to taste

INSTRUCTIONS

Preheat oven to 425°F. Remove the stems from the mushrooms and reserve for another use. Rinse and dry the mushroom caps. Place mushrooms top side down in a cast-iron skillet. Whisk olive oil and balsamic vinegar together. Drizzle over the mushrooms. Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom. Sprinkle with 2 tspn. of fresh thyme and season with salt and pepper. Roast for 5–10 minutes, until desired doneness is achieved. Remove from the oven and transfer to a serving plate. Drizzle with remaining garlic, juices, oil, and vinegar in the pan. Sprinkle with reserved 1 tspn. of thyme leaves and garnish with
1–2 sprigs of fresh thyme. Serve immediately.