Sautéed Balsamic Portobello Mushrooms (South Beach Phase 1) |

Portobello mushrooms are large in their size (at least 4”/10 cm in diameter), and have a brownish color and a deep musty smell. They are high in potassium, essential amino acids, vitamin B, and a great source of protein. They are low in calories, fat-free, and have a meaty texture. They are usually eaten broiled, grilled, baked, sautéed, or as a replacement for hamburgers in vegetarian recipes. Portobello mushroom is a great choice if you’re watching your waistline.

This recipe yields 2 servings.



  • 2 tsps olive oil
  • 1 small red onion (diced)
  • 2 cloves garlic (chopped)
  • 4.5 oz (130 g) Portobello mushrooms (sliced)
  • 3 tbsps broth
  • 2 tbsps balsamic vinegar
  • fresh thyme and basil (to taste)
  • salt (to taste)


  1. Lightly coat a non-stick frying pan with olive oil.
  2. Sauté onions and garlic, then add in portobello mushrooms and cook for 2 minutes.
  3. Add in broth, vinegar, thyme, and basil. Reduce heat to low and cover the pan.
  4. Cook for about 10 minutes, until mushrooms are brownish and soft.
  5. Season to taste with salt (if desired).