Spicy Portobello Mushrooms In Balsamic Vinegar

print recipe
email recipe
save recipe
add photo
add review
#84693

serves/makes:

ready in:
30-60 minutes

1 review

ingredients

2 portobello mushrooms
2 large red peppers
2 cherry tomatoes
1/2 red onion
1 teaspoon olive oil
1 tablespoon fresh coarsely ground black pepper
coriander leaves

Sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon Hungarian paprika
salt, to taste

directions

Whisk the sauce ingredients together. Wipe the mushrooms with a moist towel and slice long. Chop the onions along the grooves.

Place whole peppers and tomatoes on foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil; don't throw that water away. Remove peppers and make long slices. Remove the core and the seeds.

Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce.

Pour the oil in a heated skillet. Saute onions and mushrooms. Sprinkle with black pepper. Add half the sauce and saute for a few minutes more.

To serve: Arrange the mushrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves over all.

Serve with brown rice or rye bread.