Portobello Eggs Benedict with Julienne Vegetables

Serves 4

Oven: 400 degrees

4 large portobello mushrooms
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 garlic clove, minced


Remove mushroom stems and wipe with a damp paper towel. Remove dark gills, if desired, by scooping out with a small spoon or melon baller. Place on a shallow baking sheet stem side up. Mix together oil, vinegar and garlic. Brush mixture onto tops of mushrooms. Season with salt and pepper.

Bake in 400 degree oven for 20 minutes.