Easy Portobello Mushroom Saute
Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.
Yield
2 servingsPrep
8 minCook
4 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
divided |
|
| 1 ½ | tablespoons |
garlic
minced |
|
| ¼ | each |
onions
cut into chunks |
|
| 2 | each |
mushrooms, portabello
caps, sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
Parmesan cheese
freshly, as needed |
*
|
| 1 | x |
asiago cheese
freshly grated, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
divided |
|
| 23 | ml |
garlic
minced |
|
| 0.3 | each |
onions
cut into chunks |
|
| 2 | each |
mushrooms, portabello
caps, sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
Parmesan cheese
freshly, as needed |
*
|
| 1 | x |
asiago cheese
freshly grated, as needed |
*
|
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.
