I made the balsamic-glazed portobellos from vegan with a vengeance and they were delicious (thanks, isa)!
I served them over the pasta, which I drizzled with some raspberry balsamic. he liked it a lot because the mushrooms are so meaty. the taste really is savory- I'll definitely be making them again.
-3 medium-size portobellos, 1/4" thick (I used two because I found a couple of giants)
-1 T olive oil
-1/4 C balsamic vinegar
-pinch of salt
-2 cloves garlic, finely minced (I used three)
Preheat a large skillet over medium-high heat for about two minutes.
Toss the mushrooms with the olive oil until coated. Place in pan in a single layer. Let cook for five minutes, until they start releasing moisture. Turn over and cook another two minutes.
Add the vinegar and salt; saute for 30 seconds. Add the garlic and saute for three more minutes.