Ethiopian Peppers And Portabella Recipes

SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
• Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
• Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

ETHIOPIAN PEPPERS AND PORTABELLA

Steps:

• Preheat oven to 400°F.
• Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth.
• Place bell peppers and mushrooms in a glass baking dish and cover with puree.
• Cover with foil; bake for 20 minutes.
• Remove foil, stir, and cook for 20 more minutes.
• Serve over rice.

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Steps:

• Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
• Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
• Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

PORTOBELLO AND POBLANO ENCHILADAS

Steps:

• Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
• Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
• Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
• Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
• Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
• Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
• Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
• Do ahead
• Sauce can be made 1 day ahead. Cover and chill.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Steps:

• 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