Balsamic Portobello Mushrooms

Ingredients:

• 4 Each - Large Portobello Mushrooms

• 4 TBSP - Extra Virgin Olive Oil, divided

• 1 TBSP - Butter

• 2 TBSP - Balsamic Vinegar

• Salt & Pepper, to taste

• Fresh Parsley, optional

Preparation:

1. Begin by cleaning the mushrooms. Using a spoon, scrape out the inner gills (it doesn't have to be perfect), then take a damp paper towel and wipe the outside of the mushroom removing any dirt.

2. Slice mushrooms into 1/4" slices.

3. Add 2 tablespoons of olive oil to a large skillet over medium high heat.

4. Add half the mushrooms and cook 2-3 minutes per side. Remove from skillet.

5. Add the remaining olive oil and mushrooms and cook as above.

6. Add all mushrooms back in the pan and lower the heat (you may remove from heat for a minute to avoid overcooking while the temperature reduces).

7. After the heat has been lowered, add the butter and stir until melted.

8. Once all the butter is melted, add the balsamic vinegar and cook until reduced, about 2-3 minutes.

9. Remove from heat, season with salt and pepper to taste, and garnish with fresh chopped parsley.

10. Serve and enjoy!

Tips:

• You can use baby bella mushrooms, or really any type of mushroom for this dish, but the hearty portobello works best.

• Dried parsley works just as well if you don't have fresh parsley on hand.

• Get creative! Serve on ciabatta or sweet hawaiian rolls with some mayo or garlic aioli and some arugula for a tasty sandwich!