Spicy Portabella Mushrooms In Balsamic Vinegar |
 |
| Course : |
Mushrooms |
| From: |
HungryMonster.com |
| Serves: |
2 |
|
| |
Ingredients:
| 2 |
medium |
Portabella mushrooms |
| 2 |
large |
sweet red peppers |
| 2 |
medium |
cherry tomatoes |
| 1/2 |
medium |
red onion |
| 1 |
teaspoon |
olive oil |
| 1 |
tablespoon |
fresh -- coarsely ground black pepper |
| 1 |
tablespoons |
Coriander leaves |
|
|
---Sauce: |
| 1/2 |
teaspoon |
BALSAMIC VINEGAR |
| 1/4 |
teaspoon |
paprika |
| 1 |
teaspoon |
salt to taste |
|
| |
Preparation:
Preparation:
1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
Cooking:
1. Place whole peppers and tomatoes on a foil in a preheated oven at BROIL.
Keep turning them until the peppers are charred. The tomatoes will bleed
into
the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix
well
until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle
with
black pepper. Add half the sauce and saute for a few mts. more.
Serving:
1. Arrange the shrooms on a plate. Place the red peppers around it. Pour the
extra sauce on the circumference. Sprinkle coriander leaves.
2. Serve with brown rice or rye br |
| |
Nutritional Information:
103 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 10mg Sodium |