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Portobello Mushrooms & Onions with Balsamic Glaze
10 min prep time
30 min cook time
15servings
Recipe by
Barbara Seelig-Brown
Source
The Stress Free Diabetes Kitchen
Photo by
Renee Comet
How to Make Portobello Mushrooms & Onions with Balsamic Glaze
This sautéed mushroom mixture is great as a Bruschetta topping, a side dish for a grilled protein, or a pasta topping. It can even be served as an appetizer or hors d’oeuvre. This great recipe can be made a day ahead of time and reheated or brought to room temperature before serving.
10 min prep time
30 min cook time
15servings
1/15 recipe
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Step-By-Step Instructions:
- Heat a sauté pan and thinly film with olive oil. Add onion, garlic, and mushrooms. Cook until soft and onions are translucent. Add salt and pepper to taste and red pepper, if desired.
- Heat balsamic vinegar in a small saucepan, bring to a boil, and reduce to low. Cook until syrupy, or the vinegar lightly coats the back of a spoon, about 20 minutes. Set aside.
- Spread mushroom mixture on grilled bread and drizzle with balsamic vinegar.
Nutrition facts
15 Servings
-
Serving Size
1/15 recipe
- Amount per serving Calories 30
-
Total Fat
0.5g
- Saturated Fat 0.1g
- Sodium 5mg
-
Total Carbohydrate
5g
- Total Sugars 3g
- Protein 1g
- Potassium 170mg
- Phosphorous 40mg
Ingredients
olive oil
2 tsp
onion(s) (thinly sliced)
2 cup
garlic (minced)
2 clove
Portobello mushrooms (sliced 1/4-inch thick, or 16 ounces of any mushroom)
6
Sea salt to taste
1
Pepper to taste (Freshly ground)
1
crushed red pepper flakes (optional)
to taste
balsamic vinegar
3/4 cup
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