Balsamic Portobello Mushroom Bowl is served with rice and fresh carrots and broccoli. The Portobello mushroom is seasoned with onions, garlic, salt and black pepper and finished off with Balsamic vinegar.
In a large pan over medium heat, add olive oil, garlic and onions. Sauté for 2-3 minutes. Then add sliced red peppers. After 2-4 minutes add the Portobello mushrooms and sauté. Then add salt, and pepper. After 3-4 minutes the balsamic vinegar. Incorporate the mushrooms, peppers and rest of the ingredients, gently. Reduce heat to medium low and cover for an additional 4 minutes. Remove from the heat and serve immediately.
Direction for the rice
Before you make the mushrooms, combine the rice, chicken stock (or water) in a pot over high heat. Mix together and bring to a boil. Reduce heat to low and cover until the rice is cooked through.