4 Portobello mushrooms, cleaned, stems removed
1/2 cup olive oil
1 bell pepper, finely diced
1 red onion, finely diced
1 zucchini, finely diced
1 yellow squash, finely diced
4 tablespoons Worcestershire sauce
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Oscar Flo, Virgin Club House
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