Portobello Zucchini Cheese Ravioli

Ingredients:

A bag of your favorite frozen cheese ravioli

3 Portobello mushroom caps, chopped

1 medium zucchini, chopped

2 large garlic cloves, minced

3 Tbs butter

3 Tbs olive oil

salt and pepper to taste

2 Tbs chopped fresh parsley

2 tsp balsamic vinegar

1/2 c. shredded Parmesan

Fill your pot of water up to start boiling for your ravioli. Cook your ravioli according to package. Drain and set aside. Using the same pot, drizzle your olive oil in the bottom of the pan. Heat on medium low heat. Add your garlic, mushrooms and zucchini to the hot oil. Stir every once in a while until your mushrooms are about halfway cooked, slightly browned but only about halfway cooked. Add the butter and stir until melted. Pour your ravioli back into the pot and stir. Season with salt and pepper to your liking. Sprinkle 1/4 of the Parmesan cheese into the mixture and stir. Pour onto your serving dishes and top with the remaining Parmesan and the fresh parsley. Drizzle with some balsamic vinegar.