Sautéed Portobello Mushrooms

Yield: 1 servings
Calories: 125
Theme: Lunch
raw portobello mushroom caps


  • 2 portobello mushrooms, stems removed
  • 1/2 small onion, 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


Line a large frying pan with a thin layer of water or broth. Add onion and garlic and sauté over high heat for 2 minutes.


Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs and reduce heat to medium. Add mushrooms, cover and cook for 5 minutes.


Gently flip over and cook for 5 minutes more, adding additional water or broth as necessary to prevent sticking or burning.


Flip mushrooms a third time if desired (cook until mushrooms are fork tender and juicy). Plate, spooning pan juices over top.