Portobello mushrooms with balsamic glaze

I have recently started a year-long health and fitness challenge as a member of My Peak Challenge, a charitable fund that encourages people to get fit while also helping others (a portion of proceeds funds blood cancer research). In addition to their detailed workout regimen, they also have a nutritional plan. While I am doing the workouts, I'm not following the nutritional side of things (let's overhaul one aspect of my life at a time), but they do have some interesting recipes that I'd thought I'd try. I am a huge fan of portobello mushrooms and have been looking for side dishes that aren't my go-to carb extravaganza (e.g., mashed potatoes).

Recipe

from My Peak Challenge 2017
Serves 2

¼ cup balsamic vinegar
2 tbsp lemon juice
2 tsp brown sugar
6 large portobello mushroom caps
4 oz fresh mozzarella, diced or shredded
2 tsp olive oil

Heat oven to 375 F. In a small bowl, whisk together vinegar, juice and sugar. Place mushroom caps on parchment-lined baking tray. Brush with about half of the balsamic mixture. Top with mozzarella then drizzle remaining mixture on top. Drizzle with olive oil. Bake for 20 minutes.

Musings

Delightfully simple to put together and super delicious! The slight sweetness from the balsamic, against the tangy mozzarella and earthy mushroom flavours, was a lovely combination. It was also just filling enough (when I eat vegetables, I never seem to feel terribly full/satisfied) and paired well with bit of honey-mustard salmon I was having. A side dish I will definitely return to...thanks MPC!