Seared Portobellos
4 portobello mushroom caps
3 tablespoons pure olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
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 saute 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
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 pepper, and
parsley. Serve over mushroom caps.
Makes 4 servings.
Variation:
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.
Makes 4 servings.
