Balsamic Carmelized Onion and Mushroom Baked Potato

  So7 Moms, 💋💋💪 It's MEATLESS-MONDAY!! WHOOP WHOOP!! 🙌 I know it may be hard to go 1 day a week with NO MEAT.. 😐 but believe me.. YOU CAN DO IT! 😊 Here is a Yummy recipe/idea you can eat for lunch or dinner. BALSAMIC CARAMELIZED ONION & MUSHROOM LOADED BAKED POTATO 😋 RECIPE BELOW 👇 💋 ❤ ❤ ❤ 🙌

INGREDIENTS: 4 large baking potatoes 2 tablespoons olive oil 1 large onion, yellow or red 1/4 teaspoon honey 1 clove garlic 16 ounces baby portabella mushrooms 3 ounces balsamic vinegar 3/4 teaspoon cornstarch 2 teaspoons fresh parsley, minced Salt and pepper, to taste Gorgonzola cheese, crumbled for garnish Chives, sliced for garnish

DIRECTIONS: Prepare the baked potatoes Meanwhile, slice the mushrooms into think 1/4 - 1/2 inch slices. Cut the onion in half from end to end. Remove the skin and discard. Place the onions cut side down and slice them lengthwise to desired thickness. In a glass measuring cup, combine the balsamic vinegar and cornstarch. Whisk to blend the ingredients together. Set aside. In a cast iron skillet or sauté pan, heat 1 tablespoon of the olive oil over medium-high heat until it is shimmering. Add the onions and toss with the olive oil to coat. Using a wooden spoon, spread the ovens out evenly in the pan. Lower the heat to medium. Cook, stirring occasionally, for 10 minutes. If the onions begin to brown too quickly, lower the heat to medium-low as some stovetops cook faster and hotter than others. Sprinkle the onions with the honey and stir. Reduce heat to medium-low to low and continue to cook for an additional 20-30 minutes, stirring every 3 - 5 minutes. Add the remaining tablespoon of olive oil and add the garlic and mushrooms. Turn the heat up to medium and sauté until they are tender and golden, about 5 - 7 minutes. Add the vinegar mixture to the pan. Bring to a boil over high heat, then reduce to medium and cook until thick and syrupy. Stir in the parsley and season to taste with salt and pepper. Serve mushroom mixture over baked potatoes. Top with sliced chives and gorgonzola cheese crumbles.



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