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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 5 servings The following items or measurements are not included below: 1/3 cup balsamic vinegar |
||
| Calories 219 | ||
| Calories from Fat 196 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 15.8g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 459mg | 13% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.5g | ||
| Protein 2.4g | 4% | |
Roasted Red Pepper Portobello Mushrooms
SERVES 5
Ingredients
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon thyme
- salt and pepper, to taste
- 1 red bell pepper, chopped fine
- 5 portabella mushrooms
Directions
1
whisk together oil, vinegar, salt, pepper, thyme.2
add garlic and red pepper.3
place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.
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- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: Linorama
On Dec 26, 2003
This is a good 'shroom! The first time I made them the balsamic vinegar was overpowering to me, so next time I reduced the vinegar to 2 T. and increased both the oil and garlic. I put them on a platter and scattered shredded spinach leaves over all. Very pretty and quite tasty!
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