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Portabella Mushrooms and Peppers
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Directions: Meanwhile, halve peppers; remove and discard stems, seeds; and ribs. Cut sixteen 1-inch-square pieces from each pepper. Wrap and refrigerate remainder of peppers for another use. With slotted spatula, transfer mushroom pieces from skillet to plate to cool slightly; discard garlic. Add remaining olive oil and the pepper pieces to skillet. Sauté peppers until lightly browned, approximately 5 minutes. Transfer pepper pieces to plate with mushrooms. Sprinkle mushrooms and peppers with salt. |
With knife, scrape leaves from bottom 1-1/2 inches of rosemary sprigs. With cake tester or toothpick, poke a hole in center of each mushroom and pepper piece. Thread one piece of each color pepper and one mushroom piece onto each rosemary sprig. Arrange on rimmed baking sheet. At this point, they may be covered and refrigerated for up to 8 hours.) Just before serving, heat oven to 375 degrees. Bake skewers 10 minutes or until heated through. To serve, arrange on serving board and drizzle with vinegar.
See also:
Beef and Barley with Mushrooms
Low Calorie Scallops and Portobello Mushrooms
Shiitake Mushrooms with Oats
Belly Bytes: Sweet Peppers
