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Balsamic Portobello Mushrooms

Compliments of Bethany Hartzell

Portobello mushroom caps
balsamic vinegar, to taste
onion, thinly sliced
minced garlic, to taste
1 cup beef broth (more if necessary)
olive oil

Saute onions & garlic in olive oil until just carmelized. Add beef broth & cook a little longer. Add balsamic vinegar & mushroom caps. Cover & cook a couple minutes. Flip caps over, recover & cook a couple more minutes. Serve warm topped with onion mixture.