Garlic Parmesan Portobellos with Chicken and Broccoli
Serve over Spaghetti Squash.
- 3 to 4 portobello mushrooms
- 2 to 3 tbsp butter
- 6 to 8 crushed garlic cloves
- salt, pepper, red pepper flakes to taste
- freshly grated parmesan
- grilled chicken breast
Wipe down mushrooms with a moist paper towel. Remove stalks and spoon out gills. Cut into ¼-inch slices.
Place the mushrooms by themselves in a single layer in a non-stick pan on low heat. Wait as they sweat out their moisture and it evaporates out.
Add a small amount of butter, and allow them to soak it up. Add a little bit more until a film is left, not a puddle of butter.
Add garlic, salt, pepper turn up the heat a bit, and allow the mushrooms to carmelize some. Set aside, sprinkle with parmesan.
Sautee grilled chicken and broccoli in more butter, garlic, salt, pepper. Combine with the mushrooms.