Marinated Portobellos With Olives And Goat Cheese

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8 portobello mushrooms (about 2 pounds), stems discarded

1/2 cup extra-virgin olive oil

1/4 cup plus 1 tablespoon balsamic vinegar

Salt and freshly ground pepper

1 cup green olives, preferably Picholine (about 6 ounces)

1/2 tablespoon herbes de Provence

One 5-ounce log of fresh goat cheese, crumbled

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