1/2 tablespoon harissa (or other hot sauce)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise
Place 4 bamboo skewers in a pan filled with water. Allow to soak 20 minutes.
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 or preheat the grill, if grilling.
Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.