Sautéed Portobellos with Herbes de Provence
The flavors of the herbs mingle through the fresh mushrooms and a dash of balsamic vinegar.
Fat: 6.94 grams
Saturated Fat: 0.96 grams
Carbohydrates: 5.31 grams
Calcium: 12.64 mg
Lactose: 0.0 grams
12 ounces Portobello mushroom caps
2 tablespoons olive oil
4 cloves garlic, chopped
2 teaspoons dried Herbes de Provence
1½ tablespoons balsamic vinegar
Scrub mushrooms gently, removing stems. Rinse and pat dry with paper towels. Slice mushrooms into large bite-sized pieces.
Heat 1 tablespoon olive oil in a sauté pan over medium-high heat.
Sauté mushrooms until they begin to brown, shaking pan often. Add garlic and Herbes de Provence to mushrooms.
Continue to sauté another 3 minutes. Add vinegar. Continue cooking for another short minute.
Toss with remaining olive oil. Serve warm.
Blending Your Own Herbes de Provence
Herbes de Provence is a delectable blend of aromatic herbs that flourish in the hills of southern France. Make your own by combining the following herbs in a jar with a screw top and shaking to combine: 1 tablespoon dried basil; 1 tablespoon marjoram; 1 tablespoon dried summer savory; ½ tablespoon rosemary; 1 crumbled bay leaf. Add food-grade lavender buds, fennel seeds, and dried sage if you like. This also makes a great rub.