Baked Portobello

From Zanecorpwiki

TODO: needs some direction on times and temperature.

• portobello
• olive oil
• balsamic vineger
• feta chees

A single large portobello makes a healthy serving. If that's too much mushroom, use smaller specimens or cut in half.

Remove stem. Rub cap with olive oil (will help seal in moisture during baking). Place cap upside down (frilly side up) on pan (cover with aluminum foil for easy cleanup). Pour generous of vinegar into cap and sprinkle liberally with cheese. Bake or broil (for crispier cheese).