Low Salt

Portabella Mushrooms and Peppers
Low Salt/Sodium Recipe

Mushrooms are considered to have valuable immune building and anti-cancer properties.

Ingredients:
2 large (1/4 lb. total) portabella mushrooms
1 tablespoon olive oil
1 clove garlic, sliced
1 medium sweet green pepper
1 medium sweet red pepper
1 medium sweet yellow pepper
1/4 teaspoon salt
16 (4-inch) sprigs fresh rosemary
1 tablespoon balsamic vinegar

Directions:
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 tsp. olive oil. Add mushroom pieces and garlic. Cook, turning occasionally with spatula, until tender and lightly browned, approximately 6 to 8 minutes.

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.