Instructions: Spray a medium nonstick skillet with nonstick spray coating. Add the mushrooms to the skillet and brush with the oil, using a brush or your finger. Sprinkle with salt (if desired) and pepper.

Cook over medium to medium-high heat 6 to 7 minutes or until the mushrooms have exuded their juices, softened and begun to brown.

Remove the pan from the heat. Stir in the vinegar and cheese and toss to coat the mushrooms. Serve at once.

This recipe yields 1 serving.

Comments: These portobello mushrooms pan-grilled and tossed with a little balsamic vinegar and Romano cheese are great with fresh French bread!

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