Sauteed portobellos with herbes de provence

1. Gently scrub mushrooms, remove gills and stems, rinse and pat dry with paper towels. Slice mushrooms into large bite-size pieces.

2. Saute mushrooms in 1 tablespoon olive oil on moderately high heat, shaking the pan often, until the mushrooms begin to brown. Add the Garlic, herbes de Provence, and saute 2 to 3 minutes more. Add the balsamic vinegar and cook 1 minute more. Toss with remaining oil and serve warm.