Step 1

Preheat oven to 425° F

Step 2

Find a casserole dish that will fit all four mushrooms without overlapping. If needed you can cut the mushrooms to make this happen. For easy clean up you may want to line the dish with foil or parchment paper.

Step 3

Pull the stems out of the portobellos. Then make the marinade and rub it on the mushroom caps. Let them sit for 15 minutes stem-side down while the oven is heating.

Step 4

Once the oven is heated, rub or brush more marinade onto them. Then put them in the oven stem side down for 15 minutes. Then remove from oven, flip over the mushroom caps and spoon the juices from the oven onto the mushroom caps. Return to oven for 10 - 15 more minutes.

Step 5

Remove from oven and serve. You may want to spoon some of the glaze and juices left in the casserole dish onto the shrooms.