Balsamic Portobello Mushrooms

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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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