Ingredients:

• 4-6 large Portobello mushrooms
• 2 cloves garlic, sliced
• 1 tsp. fresh thyme or ½ tsp. dried thyme
• 1 tsp. fresh rosemary, or ½ tsp. dried
• 3 tbsp. balsamic or red wine vinegar
• 1 ½ tbsp extra virgin olive oil
• Salt and black pepper to taste

• Preheat broiler or grill.
• Wash mushrooms.
• Remove stems.
• Make slits in tops of the caps and stuff the slivers of garlic and herbs into the slits.
• In a separate bowl, whisk together the oil and vinegar with salt and pepper.
• Brush mushrooms with oil mixture.
• Place mushrooms, cap-side down, on pan and broil or grill until soft and brown - approx 4-6 min per side.
• Serve as a lettuce wrap with tomato.