Portobello Mushroom in Balsamic Sauce

Savory portobello mushrooms soak up a tangy balsamic sauce with hints of thyme and garlic, creating a rich and satisfying dish that's super easy to whip up.

Course Main Course

Cuisine Mediterranean

Keyword balsamic, easy dinner, healthy, mushrooms, vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 67kcal

Author Liza Agbanlog

Ingredients

2 portobello mushrooms
1 shallot , diced
2 garlic cloves , minced
3 tbsp balsamic vinegar
1 tbsp mirin or sherry
1 tsp dried thyme
1/2 tsp dried basil
Water or broth

Instructions

Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use). Set the mushrooms aside.
Line a large frying pan with a thin layer of water or broth. Add the shallot and garlic and sauté over high heat for 2 minutes.
Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs. Boil, lower heat to medium and then add the mushrooms. Cover and cook for 5 minutes.
Gently flip the mushrooms over and cook for another 5 minutes, adding additional water or broth as needed to prevent sticking or burning.
Uncover and cook until sauce thickens and mushrooms are fork tender, about 4 more minutes.
Serve, spooning pan juices over top.

Notes

Recipe note: doctoroz.com

Nutrition