Portabello Marinade (10 min or less)

Ok, here goes my first attempt at recipeeeez! This has been adapted from Colleen's veggie cookbook... The marinade can be strong (salt from miso and sour from balsamic) if you are eyeballin' the ingredient amounts, so be careful and dilute with water if necessary.
3-4 portos
2 tbsp Miso Paste
1 tbsp oil
2 tbsp balsamic
1 tbsp water
Optional depending on desired flavor is grated garlic, ginger, or pepper to taste.

Add the portos to a gallon ziploc, then add the above ingredients after mixing separately in a bowl. Seal the bag almost all the way, but leave a small space to blow into. Inflate the bag (a la, Franzia volleyball), and gently shake for a minute. The inflated bag will keep the shroomies from crushing. heat oven to 350 degrees, and by the time the oven is warm, the marinade should be sufficiently soaked in. Lay the caps out, gills up, on a cookie sheet and cook for around 10 min (depends on how cooked you like your mushies.

You cant go wrong with this and it is really easy and quick to make, though not very appetizing looking unless you can figure out something to put it on/garnish. (parsley anyone?)