Spicy Portobello Mushrooms and Roasted Red Peppers

Name: Spicy Portobello Mushrooms and Roasted Red Peppers
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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.