Yield: 1 Servings
|2 tablespoons||Unsalted butter|
|4||Portobello mushrooms; stemmed, tops cleaned and sliced|
|¼ cup||Balsamic vinegar|
|2 tablespoons||Lime juice|
|2 tablespoons||Grated Parmesan cheese|
Prep: 10 min, Cook: 5 min.
Melt butter in a heavy nonstick skillet over medium high heat. Saut mushroom slices 3-4 minutes, or until softened. Stir in vinegar and lime juice. Cover skillet and let cook 30-45 seconds. Serve sprinkled with cheese.
Posted to recipelu-digest by molony <molony@...> on Feb 19, 1998