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Categories:Viewed: 61 - Published at: 2 years ago
Ingredients
- 4 medium portobello mushrooms, stems discarded
- Olive oil spray
- 1 1/2 cups roasted red bell peppers, sliced
- 1/4 cup plain rice vinegar
- 2 teaspoons sugar, or to taste
Method
- Lightly spray the mushrooms with olive oil spray.
- Lightly spray a large indoor grill pan or grill rack with olive oil spray.
- Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
- Grill the mushrooms for about 30 minutes, or until juicy.
- (The cooking time will vary depending on the size of the mushrooms.
- If you cook them too long, they will dry out.)
- Transfer to a cutting board.
- Slice to the desired thickness.
- In a large bowl, stir together the mushrooms and roasted peppers.
- In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved.
- Pour over the mushroom mixture.
- Stir gently.
- Serve at room temperature.
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Calcium: 3mg
- Potassium: 101mg
- Free
