Easy Portobello Mushroom Saute

Directions

Warm 1½ tablespoons olive oil and 1½ tablespoons garlic in a skillet over medium heat.

Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges.

(Add additional olive oil as needed.)

Turn the heat off, drizzle with 1½ tablespoons olive oil, and season with salt and pepper.

Sprinkle generously with Parmesan and Asiago cheeses.