- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 3/4 pound fresh portobello mushrooms, sliced thinly
- 1 cup sliced bell pepper
- 1 cup chopped onion
- Heat oil in hot skillet. Add mushrooms, onion and bell pepper to pan.
- Season with salt and pepper.
- Cook, stirring frequently, for 5 to 6 minutes, until veggies are just tender.
- Serve with flour tortillas, salsa and guacamole.
Portobellos can be grilled, roasted in the oven, or sautéed, and they make a great main ingredient in sandwiches, or stuffed with veggies and cheese. If you find yourself invited to a summer barbecue, bring portobellos as your ‘meat’ option. Just brush them with a little oil, season with salt and pepper, and grill for five minutes on each side. They’re also great sliced into strips and sautéed with onions, peppers and garlic and either method makes for a great sandwich.
Choose firm, plump portobellos – if they look dry or shriveled, don’t buy them. When you get them home, remove the mushrooms from the package, place them on a plate or a tray, and cover them with dry paper towels.
Place them in the refrigerator with plenty of room to let air circulate around them, and they should last for five or six days.
You can also cook them and store them in the freezer, in an airtight freezer bag, for several months.
Recipe and tips courtesy of veggie123.com