6 ea. Large Portobello mushrooms – stems removed
2 oz. Balsamic vinegar
1 Tbl. Capers
2 Tbl. Black olives
2 ea. Tomatoes – diced
_ cu. Chicken stock (or Veal or Vegetable stock)
Salt & Pepper to taste
Fresh herbs to taste
2 oz. Extra virgin olive oil
2 ea. Garlic cloves – minced (optional)

Procedure:
Brush portobello mushrooms with olive oil and season with salt and
pepper (may add minced garlic). Place on grill or under broiler in
home oven. In separate pan, combine vinegar and stock over medium
heat. Reduce by one-third; add all remaining ingredients, season to taste
with salt and pepper. Remove from heat.

Remove mushrooms from grill or broiler, place on top of soft polenta
and pour sauce immediately over top of mushrooms and polenta. Serve.