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Portobello Mushrooms in a Balsamic Reduction

tonight i had two options: eat a boring (ish) meal consisting of boxed trader joe’s indian food + brown rice, OR, get a teensy weensy bit more creative and have what would probably be a better meal. i chose the latter, and i present to you: MY CREATION.

i’ve made this before, and i keep on making it because it’s really easy yet SO satisfying when i want a quick “hearty” meal.

to make the mushrooms (and forgive me for my measurement guesses – i was sort of making this dish up, and went with the “throw stuff in and see how it tastes” method of measuring ingredients, but i’ll try to guestimate the best i can!)

one portobello cap, rinsed

salt (to taste)

pepper (to taste)

dried basil (1 tsp)

balsamic vinaigrette (hm. 1/2 a cup? you can’t go too much on this stuff, the mushrooms will absorb ALL of it)

vegetable broth (another half cup. ditto to the above)

garlic (one clove, diced)

red onion (1/4 cup, coarsely chopped)


spray a small frying pan with pam and place on medium heat. add the garlic. add the onions. let those simmer for a few minutes, moving the onions around. add salt, pepper, basil. add the portobelo mushroom (you can either leave it whole or slice it lengthwise into thick strips…i cut mine into about 5 slices) then add the balsamic and the broth. lower the heat, cover, and let cook for about 5 minutes. check it every so often, moving the mushies around, flipping them over. you’ll know they’re done when all the liquid has been absorbed by the mushrooms and the mushrooms are super tender.

i paired the mushroom/onion medley with a whole wheat wrap, sliced tomatoes, mixed greens and more cauliflower mashed potatoes that i made tonight as well ( i changed the recipe up a bit tonight and use rosemary instead of thyme. herbs = life changing). next up: DESSERT!


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