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.
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- Prep time
- 10 min
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- Cook time
- 30 min
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- Servings
- 15 Servings
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- Serving size
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1/15 recipe
Ingredients
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olive oil
- 2 tsp
- 2 tsp
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-
onion(s) (thinly sliced)
- 2 cup
- 2 cup
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-
garlic (minced)
- 2 clove
- 2 clove
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Portobello mushrooms (sliced 1/4-inch thick, or 16 ounces of any mushroom)
- 6
- 6
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-
Sea salt to taste
- 1
- 1
-
-
Pepper to taste (Freshly ground)
- 1
- 1
-
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crushed red pepper flakes (optional)
- to taste
- to taste
-
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balsamic vinegar
- 3/4 cup
- 3/4 cup
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Directions
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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.
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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.
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Spread mushroom mixture on grilled bread and drizzle with balsamic vinegar.