6 portobello mushrooms
1/3 cup olive oil
1/8 cup balsamic vinegar
1/8 cup soy sauce
4 cloves garlic
2 TBS dried tarragon
Clean the portobello mushrooms. Remove the stems and save for making soup stock.
Peel the garlic cloves, cut off the ends and press through a garlic press.
Mix together the olive oil, balsamic vinegar and soy sauce in a large bowl or rectangular dish. Add the tarragon and garlic.
Pour the mixture over the mushrooms and allow to marinate for 2-6 hours.
Preheat the oven to 425 degrees.
Line a shallow rectangular glass baking dish with parchment paper.
Place the portobello mushroom caps on the parchment paper and put the dish in the oven.
Bake for 25 minutes.
Cut into large slices and serve hot. If desired, pour a little of the leftover marinade over them as a sauce.