Portobello Mushrooms & Onions with Balsamic Glaze

Portobello Mushrooms & Onions with Balsamic Glaze
Source: The Stress Free Diabetes Kitchen. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    15 Servings
  • Serving size
    1/15 recipe
Nutrition Facts

Nutrition Facts

15 Servings

  • Serving Size
    1/15 recipe
  • Amount per serving Calories 30

  • Total Fat 0.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 5g
    • Dietary Fiber 0g
    • Total Sugars 3g
  • Protein 1g
  • Potassium 170mg
  • Phosphorus 40mg

Choices/Exchanges: 1 Vegetable

Ingredients

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
  • red pepper to taste (optional) (Crushed)
    1
  • balsamic vinegar
    3/4 cup
Directions

Directions

  1. 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.

  2. 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.

  3. Spread mushroom mixture on grilled bread and drizzle with balsamic vinegar.

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