Sautéed Balsamic Portobello Mushrooms (South Beach Phase 1) | dietplan-101.com
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)
- Lightly coat a non-stick frying pan with olive oil.
- Sauté onions and garlic, then add in portobello mushrooms and cook for 2 minutes.
- Add in broth, vinegar, thyme, and basil. Reduce heat to low and cover the pan.
- Cook for about 10 minutes, until mushrooms are brownish and soft.
- Season to taste with salt (if desired).