½ cup cooking wine

1 tablespoon EVOO

2 tablespoons Tamari sauce

2 tablespoons balsamic vinegar

2 cloves chopped garlic

2 portobello mushrooms

Your favorite filling….blue cheese, sun-dried tomatoes and diced mushroom stem


  1. Preheat oven to 375 degrees F
  2. In a baking dish, mix the wine, EVOO, Tamari, balsamic vinegar, & garlic.
  3. Place mushroom caps, gill side down in the marinade and marinate 15 mins-2hrs in fridge, turning over once.
  4. Cover the dish with a lid and transfer to the preheated oven. Bake 12 minutes gill side down. Flip and fill with your favorite filling… cheese, chopped mushroom stem and sun-dried tomatoes.
  5. Continue baking 8 minutes no lid.