Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons crushed red pepper flakes
- 4 tablespoons crushed dried oregano
- 2 cloves garlic, minced
- 6 large portobello mushroom caps, cleaned, and sliced into 1/2-inch strips
- 2 (12-ounce) jars roasted red peppers, drained and sliced
Directions
In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
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By FoodieMommy
Bronx, ny
on November 27, 2009
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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!!
By WhiskingWings
Oshawa, ON
on July 16, 2008
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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.
By bennym84_7604863
Throggs Neck, NY
on April 24, 2007
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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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