Portobello Mushrooms & Beans

Portobello Mushrooms and Beans
2
10 minutes
1 large onion, chopped
2 garlic cloves, chopped
2 large portobello mushroom caps, sliced thin
1/2 cup red wine (or low-sodium vegetable broth)
1 large tomato, diced, or 8 halved cherry tomatoes
1 1/2 cups cooked garbanzo beans or 1 (15 ounce can) no-salt -added or low-sodium garbanzo beans, drained


Water saute the onion and garlic for 2 minutes or until onions are soft. Add the mushrooms and the red wine or broth and continue cooking for 5 minutes until mushrooms are tender. Add the tomatoes and garbanzo beans. Simmer for 5 minutes.

Note:  I used white beans instead of the garbanzo

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