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2 portobello mushrooms -- (2 to 3)
cooking wine -- red, or balsamic vinegar
2 slices provolone cheese
How To Prepare:
Using skillet w/ about a capfull of olive oil, and medium heat, place portobello caps in skillet, and add the wine/ vinegar, and give the mushrooms time to absorb the liqiud. then repeat , and slice the mushrooms into 3/4 inch slices. when still hot, top
with sliced provolone.
Carbs per serving - include all nutritional information if known: