Sautéed portobello caps are topped with an Italian-style tomato and bell pepper sauce.
4 portobello mushroom caps
3 tablespoons pure olive oil - divided use
3/4 teaspoon salt - divided use
1/4 teaspoon ground black pepper - divided use
2 garlic cloves, pressed
1 green bell pepper, cut into thin strips
2 or 3 plum tomatoes, seeded and chopped
1/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley
- Sauté caps in 2 tablespoons hot olive oil in a 5 quart sauté pan over medium-high heat 3 to 4 minutes on each side or until tender. Remove from pan, and place on a serving dish. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.
- Sauté garlic, bell pepper, and tomato in remaining 1 tablespoon oil in pan over medium-high heat until tender. Stir in white wine, and simmer 3 to 5 minutes. Stir in remaining 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, and parsley. Serve over mushroom caps.
Makes 4 servings.
Seared Portobello Burgers: Melt 1 tablespoon butter or margarine in skillet over medium-high heat; place 4 hamburger buns, cut sides down, in skillet, and cook until toasted. Place seared mushroom caps on bottom bun halves; top with vegetable mixture and remaining bun halves.