It’s hard to find good single-serving recipes; usually eating solo either means having tons of leftovers or doing a lot of math. This entree is easy, fast, and oh so tasty.  When I made it this past week I served it over a boxed rice pilaf (cheating, I know, but I don’t really like rice and had had the box for a long time so I wanted to use it up). I also hate vinegar, but in this case the stench was totally worth it.

Portabello Mushrooms of Balsamic Awesomeness

What You Need:

• 1 portabello mushroom cap, sliced thinly
• 1 tsp olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• salt to taste

Let’s Get it On:

1 – Heat the oil in a skillet for a couple of minutes, then add the shrooms and cook about 5 minutes until they give off lots of water and start looking kind of slimy, as mushrooms are wont to do.

2 – Add the remaining ingredients and cook another 4-5 minutes.  Serve over rice, on a salad, on a baked potato…whatever sounds good. See how easy that was?