• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons juice from 1 lemon
• 1 tablespoon Dijon mustard
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon finely minced thyme leaves
• 1 teaspoon Kosher salt
• 4 portobello mushrooms, stems removed and scrubbed clean

Marinade for 30 minutes in a ziploc bag.