Spicy Portabellos with Vegetable Sauce

Serves: 2

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
107 3 4 5 287 19 1

recipe ingredients
1 tbsp balsamic vinegar
1/4 tsp Hungarian paprika
salt to taste
2 Portabello mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion, chopped
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Coriander leaves

recipe directions
Whisk the balsamic vinegar, paprika, and salt together; set aside.

Wipe the mushrooms with a moist towel and slice into long slices.

Place whole peppers and tomatoes on a piece of 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 away the liquid.

Remove the core and seeds of the pepper and slice thinly.

Mix the cherry tomatoes and the fluid they exude, into the balsamic vinegar mixture. Mix well until the tomatoes are crushed into a 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.

Arrange the mushrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves.


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Posts By 3FC
  • Jill

    This recipe was amazing! I used mint instead of corriander and added a crumbling of goat cheese. I will make it again and again as it is diet friendly and delish.

  • Jacqueline

    We just made this one for dinner and loved it! I doubled the recipe and my husband loaded up two big portions on onion buns (he doesn’t need to lose weight at all, he says a little dijon on the bun is very good with it) so he felt nice and full and then I had 1.5 portions and my two year old ate the rest. We left out the paprika and put in some hot sauce to take up the spice a notch, we like spicy things. We’ll definitely be making this again!