Spicy Portobello Mushrooms and Roasted Red Peppers

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I read the comments and decided to take my chances with this recipe but I adjusted the seasoning thanks to the previous suggestions. I added about a tablespoon of dried oregano and just eyeball the pepper flakes but I did not put more thank a tablespoon. Other than that the 2 garlic cloves worked fine not to garlicy and the roasted peppers added for a pretty presentation. My suggestion if you want to make this dish start out with a small amount of seasoning , taste, and add accordingly so you are not stuck with a disaster. Good luck!!

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The seasoning in this recipe is way off, like many other reviewers suggested. Only used 1/2 T of pepper flakes, would probably only use a pinch next time and supplement with garlic pepper instead. Good idea in theory though, I served it over bulgur.

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I've made this several times with spaghetti, everyone loves it. Very simple for a quick dinner. Best way is to do everything by eye. Add the amount of garlic you want, red peppers, oil, and anything else that will give it kick or taste. If your not into spicy foods, just watch the amount of red peppers you use. Other than that, enjoy!

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My husband I made this for dinner tonight. We only used one quarter of the spices (1 Tbls of red pepper flakes & oregano and we simply could not eat it. We eat a lot of spicy food, but found this to be simply inedible. Cannot imagine what it would have been like if we had followed the recipe.

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Flavor is good but I would recommend using only one tbls of the crushed red pepper flakes. As it is I'll be serving the mushrooms and roasted red peppers sparingly as garnish in scrambled eggs, salad, pasta, etc. I roasted my Bell Peppers in lieu of those out of a jar. I love hot but........

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The spices in this recipe seem to turn good ingredients (portobello mushrooms and roasted red peppers into a dish that is almost inedible.