Recipe courtesy of Debra Grossman
Spicy Portobello Mushrooms and Roasted Red Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 129
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 8
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.