| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Veg09 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Extra Virgin Olive Oil |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
|
Red Bell Pepper; Cut Into Thin, 2" |
|
|
; Strips |
| 2 |
|
Garlic Cloves; minced |
| 4 |
lg |
Portabella Mushrooms |
| 1 |
tb |
Tamari Soy Sauce |
| 8 |
sl |
Italian Bread |
| 1 |
tb |
Minced Fresh Parsley |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium heat. Add the onion and
bell pepper and cook, stirring frequently, until vegetables are
frim-tender, about 5-7 minutes. Add garlic and cook, stirring 1 minute.
Remove stems from mushroom caps. (The stems can be saved to make vegetable
broth). Push the onion and red pepper to one side of the skillet and place
the mushroom caps, right side up, in the skillet. Drizzle soy sauce over
the mushroom caps and reduce heat to low. Cook mushrooms 2-3 minutes. Turn
and cook mushrooms covered, 2-3 minutes.
To serve, place a mushroom on each of 4 slices of bread. Top with some of
the onion mixture, sprinkle with parsley and top with remaining slices of
bread.
Recipe by: Susan Sassaman Claessens
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