Prep Time 24 min
Cook Time 16 Min
Servings 2
Difficulty Easy

Ingredients

  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 4 portobello caps (about 3-1/2-inches in diameter), stemmed
  • Salt and pepper
  • 2 tsps. minced garlic
  • 1 tsp. Italian seasoning
  • 1/3 cup balsamic vinegar
  • 4 English muffins, split
  • 2 tbsps. Dijon mustard
  • Lettuce leaves and 4 slices red ripe tomatoes, for garnish

Directions

  • Step 1

    HEAT 2 tablespoons oil in large skillet over medium heat. Add mushrooms, topside down. Season with salt and pepper. Cover and cook about 6 minutes or until lightly browned. Turn and cook an additional 4 minutes or until fork-tender. Remove from skillet; keep warm.

  • Step 2

    MELT 1 tablespoon oil in same skillet over medium heat. Remove from heat. Add garlic and Italian seasoning to skillet. Stir 15 seconds. Add vinegar. Return skillet to heat. Cook and stir over medium heat just until mixture begins to thicken, about 1 minute. Turn off heat. Return mushrooms to skillet turning to coat with syrup.

  • Step 3

    TOAST muffins in toaster. Spread each muffin half with mustard. Top muffin bottoms with lettuce, mushrooms, syrup, tomatoes and muffin tops.

Serving size
(1/4 of recipe)

  • Calories 520
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 950mg
  • Potassium 0mg
  • Total Carbohydrates 72g
  • Dietary Fiber 6g
  • Sugars 12g
  • Protein 13g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet