2 whole Portabella mushrooms
1/2 small onion, diced
1 garlic clove, minced
1/4 cup low sodium vegetable broth plus more if needed
4 Tbsp. balsamic vinegar
1 tsp. dried thyme
1 tsp. dried chives (optional)
1/2 tsp. dried basil
Brush mushrooms clean and remove stems. Set aside.
Put a thin layer of broth in a large skillet. Add onion and
garlic and cook for 2 minutes over high heat. Add remaining
broth and other ingredients, except for the mushrooms, and turn
heat to medium. Stir well.
Add mushrooms, cover and cook for five minutes. Gently turn
mushrooms over and cook for 5 minutes more, adding more broth as
needed to prevent sticking or burning.
Serve mushrooms with leftover juices on top.
Makes 2 servings.