Jean Enersen shows an easy, delicious and healthy option for your main course for dinner or lunch. Portobello mushroom sauteed with balsamic vinegar is quick, simple and will soon be your favorite go-to super food.
Balsamic Potbelly Mushroom
1-2 Portobello Mushrooms
Cucumber and orange slices for garnish
Heat a saute pan to medium heat a pour in one ounce of your favorite balsamic vinegar.
Add mushrooms. Make sure the slices all get a light coating of balsamic vinegar.
Heat mushrooms thoroughly on both sides (approx. 2-3 minutes) and transfer to a serving plate.
Garnish with fresh cucumber and orange or your favorite veggies and fruit to balance out your meal.