Portobello Steaks

• Total time: – min
• Cook time: – min
• Prep time: – min

• 2 whole portobello mushrooms
• ½ whole small onion, diced
• 1 whole garlic cloves, minced
• 1 cup mock beef broth
• 3 tbsp basalmic vinegar
• 1 tbsp mirin or sherry
• 1 tsp thyme
• 1 tsp chives (optional)
• ½ tsp basil

Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.

Chef's Note: Water may be substituted for the broth.

Servings per batch: 2

• Calories: 21
• Fat: NA
• Carbohydrate: 3.30g
• Dietary Fiber: 1.20g
• Sugars: NA
• Protein: 3.10g