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add to shopping list 4 (3-inch-wide) portabella mushroom caps, stems discarded 2 plum tomatoes, halved lengthwise 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon distilled white vinegar 4 large eggs 1/2 teaspoon balsamic vinegar 4 thin [...]
Read the recipe at epicurious.com
