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Balsamic Portobello Mushrooms


Prep Time: 5 minutes

Yield: 4 servings


4 Large portobello mushrooms with stems removed.
1 Cup French onion soup. OR Water.
1/2 Cup diced onion.
1 Garlic clove minced.
3 TBS Balsamic vinegar.
2 TBS red wine. (Malbec or bordeaux).
1 TBS Thyme.
1 TBS Basil.


1. Heat a thin layer of soup in pan.

2. add onion and garlic and heat till translucent.

3. add other ingredients except mushrooms.

4. Add mushrooms and heat for 5 minutes covered.

5. Turn and heat an additional 5 minutes.

Use remaining soup to keep pan moist so ingredients do not stick or burn.

Serve hot.



Phone: (404) 414-9911
Mail: P.O. Box 7964, Atlanta, Georgia 30357

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