1 portobello mushroom
1 tbsp. olive oil
1/2 onion, sliced long strips (any kind of onion)
pinch of freshly ground pepper
pinch of salt or sea salt
1 tsp. minced garlic (or garlic powder)

Rinse portobello mushroom, shake water off and pat dry with paper towel.

Heat medium skillet with olive oil on medium-high heat. Place portobello mushroom in pan, season top side and brown bottom.

Add onions over and around mushroom. Add garlic to onions. Turn over and season and brown the other side and toss onions so they brown.

Turn down heat to a simmer and cook for about 15 to 20 minutes (I use a lid - without a lid may take a bit longer).

Variation: Potatoes and vegetables can be cooked along side of portobello mushroom.

Submitted by: Dawn McFadden