Portabella Mushrooms and Peppers
Low Sodium Recipe
Portabella Mushrooms and Peppers with garlic, sweet red, green and yellow peppers seasoned with sprigs of fresh rosemary.
2 large portabella mushrooms
1 tablespoon olive oil
1 clove garlic, sliced
1 sweet green bell pepper
1 sweet yellow bell pepper
1 sweet red bell pepper
1/4 teaspoon salt
16 sprigs (4-inch) fresh rosemary
1 tablespoon balsamic vinegar
Remove and discard stems from mushrooms. Very carefully rinse mushrooms, making sure to remove any dirt from the gills; drain well on paper towels. Cut each mushroom into eight 1/4 to 1-inch squares.
In large skillet heat 1-1/2 teaspoon olive oil. Add mushroom pieces and garlic. Cook, turning occasionally with spatula, until tender and lightly browned, approximately 6 to 8 minutes.
Meanwhile, halve green, yellow and red bell 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. Saute 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.
Mushrooms are considered to have valuable immune building and anti-cancer properties.
Recipe makes 4 servings.