Blackened Portobello Mushrooms

 A hearty option for adding to lunch wraps, salads, tacos, burritos or as a side dish.

Ingredients:

• Portobello Mushrooms - 3 large - cleaned with a wet paper towel and sliced into thick 3/4th inch slices
• Olive oil - 1 teaspoon
• Balsamic vinegar - 1 tablespoon
• Creole seasoning - 1/2 teaspoon

1. Heat oil in a nonstick pan.
   
2. Add the mushroom slices and stir on medium-high heat for about 5 minutes. The mushrooms shrink a bit as they cook.
3. Add the balsamic vinegar and creole seasoning. Stir well for 2-3 minutes.
4. The liquid (balsamic vinegar and the water released from the mushrooms) will evaporate and a nice dark coating is formed on the slices. Turn off heat.
5. Serve in lunch wraps, salads, tacos, burritos or as a side dish.

Note: do not add additional salt because creole seasoning contains salt. Other grill seasonings can be used if creole seasoning is unavailable.

---