Oven baked Balsamic Portobello mushrooms with basil and sun dried tomatoes

Here is a recipe that is so easy and the presentation is perfect for the holidays with no mess. I do not care what chef thinks he’s got the best recipe for grilled Portobello mushrooms..blah, blah.. blah…this will blow them away. It’s not just the ingredients but also the procedure in which you assemble them and the moist cooking environment by using an oven bag to cook in.

Ingredients
4 to 5 nice size Portobello mushrooms stemmed and gilled in you like. If you don’t know what gilled is then don’t fret over it.
2 cloves garlic sliced
6 sweet basil leaves chopped
1/ 2 cp water
½ cp olive oil ( extra virgin)
½ cp balsamic
6 sundried tomatoes in oil chopped
good pinch salt and pepper

Procedure
1. In blender add all ingredients and blend
2. Place the mixture and mushrooms in a bowl and toss well.
3. Place oven bag in ovenproof casserole dish with sides. Fill bag with mushrooms topside of mushroom up. Tie bag, cut a small hole in the top and bake for 15 to 20 min. at 375 and serve hot at table.