Tools: Iron Skillet & Lid (preferably see-through lid)

Pour enough Low Sodium V8 juice to cover skillet (about 16inch deep) Add 1/8 Cup water.

Add Sliced Onion, a Few Cherry Tomatoes cut in half; 1/8 Cup Dried Cranberries; Handful Fresh Spinach.

Set Portobello in the middle of Skillet. Add to top of Mushroom 1 TBSP Maple Syrup, 1 tsp Balsamic Vinegar, 1/8 tsp German Thyme, and Pepper to taste.

Cook over Medium Heat for @ 7 minutes and then turn Mushroom over allowing ‘seasonings’ to mingle with onions, tomatoes, cranberries, and Spinach. Cook an additional 7 minutes. Watch carefully so Skillet doesn’t dry out.

Can be served on bed of rice or Quinoa. Absolutely delicious! (I favor this Iron Skillet method over steaming although steaming is quicker.