Chunky Portobello Sauce

4 portobello mushroom stems, chopped
1/4 cup Aunt Angie's Balsamic Vinegar of Modena
1/4 cup chopped scallions
2 Tbsp ketchup
1 Tbsp honey
1 tsp soy sauce
Freshly ground pepper, to taste

Combine the mushroom stems, vinegar, scallions, ketchup, honey, soy sauce, and pepper in a small saucepan. Bring mixture to a boil, then simmer for 4 to 5 minutes.

Serving Suggestion: Serve with grilled portobello mushrooms on a bun with roasted red peppers (from our deli), feta or goat cheese, sliced sweet onion, and leaf lettuce. Sensational! Makes 4 servings

Makes 4 servings

Allergy Warning: Contains wheat and soy