Portobello Mushroom Sauté Recipe

• 3 1/2 tbsp Garlic-flavored olive oil
• 1/4 Onion, cut into chunks
• 2 Portobello mushroom caps, sliced
• Salt and black pepper, to taste
• Freshly grated Parmesan cheese

• Heat 3 tbsp olive oil in a skillet, over medium heat.
• Stir in onions and mushrooms.
• Reduce heat to low and cook until the mushrooms are soft and blackened and the onions are black around the edges.
• Turn off the heat, and drizzle with 1/2 tbsp olive oil.
• Season with salt and pepper.
• Sprinkle generously with Parmesan cheese.
• Portobello Mushroom Sauté is ready.