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4 Portobello mushroom caps
3 tablespoons balsamic vinegar
2 tablespoons red wine
3 tablespoons olive oil
1 clove of garlic, minced
1 teaspoon kosher salt
Wash mushrooms and remove stems. Place mushrooms and all ingredients in a zip lock bag. Shake and marinate for at least 30 minutes. Preheat oven to 400 degrees. Place mushrooms and marinade in a pan with low sides. Bake for 15 minutes. Slice and serve.
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