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Portobello Mushroom in Balsamic Sauce

Portobello Mushroom in Balsamic Sauce

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 67kcal
Author Liza Agbanlog


  • 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


  • 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.


Recipe note: doctoroz.com


Calories: 67kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 80mg | Potassium: 374mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1.9mg | Calcium: 21mg | Iron: 1.4mg