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Blackened Portobello Mushrooms

4/21/2014

2 Comments

 
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 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.

2 Comments
Manorama
8/28/2014 10:42:05 am

Tried this recipe- delicious ! I did not have creole seasoning so substituted Cajun seasoning. Will be trying more, keep up the good work!

Reply
Shruti
9/2/2014 12:39:26 pm

Thank you, Manorama! I'm so glad you liked the recipe :)

Reply



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