YIELD: 24 servings Mushrooms: 1 1/2 cups, 3 Tbsps. olive oil 1 Tbsps., 2 tsps. fresh rosemary 1 2/3 tsps. kosher salt 7/8 tsp. black pepper 1 2/3 oz. Worcestershire sauce 3/4 cup, 1 1/2 Tbsps. balsamic vinegar 3 lbs., 12 oz. portobello mushrooms Basil balsamic vinaigrette: 2 Tbsps., 1 tsp. fresh basil, minced 2 Tbsps., 1 tsp. fresh garlic, minced 2 Tbsps., 1 tsp kosher salt 2 Tbsps., 1 tsp. black pepper 2 Tbsps., 1 tsp. sugar 2 Tbsps., 1 tsp. Dijon mustard 3/4 cup balsamic vinegar 1 3/4 ...

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