Balsamic Veggies with Caramelized Portobello Mushrooms


This recipe is my weeknight go to. I have been trying to eliminate the carbs that I usually eat as a side with dinner. This has forced me to become creative and honestly I am really glad I did!!

The picture above is a mix of portobello mushrooms that I cooked separately mixed in with 2 yellow squash and 1 zuchinni.

For the mushrooms
Place mushrooms in a non stick pan coated with non fat cooking spray and spray a coating on top of them with the spray as well. Cook for about 5 minutes until you see a slight color change, place like 2 cloves of garlic, salt pepper, liberal amount of onion powder and what ever seasoning you want! Toss the mushrooms around to coat with seasoning and then pour balsamic vinegar into pan as much or as little as you like. (I pour enough to coat entire pan) it will bubble and keep cooking until it reduces and disappears… the mushrooms will caramelize into a deep dark brown…. you know they are done with you can take the spatula and cut in half with pressing down on mushrooms.

They will look like the picture below when you pour the balsamic in.


To cook the zucchini and squash cut the vegetables length wise and then into half moons and repeat the same directions in a separate pan than the mushrooms, it will look like the picture below when finished.


Combine mushrooms and squash together to create the picture at the top of this post and serve as the perfect side to whatever you make!

Enjoy πŸ™‚


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