Portobello Mushrooms, Red Pepper and Cucumber Pasta Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.

Ingredients of Portobello Mushrooms, Red Pepper and Cucumber Pasta

  1. You need 2 Cups of Chopped Portobello Mushrooms.
  2. It's 1 of Medium Organic Red Pepper.
  3. Prepare 1 of Medium Organic Cucumber.
  4. Prepare 2 Cloves of Minced Garlic.
  5. Prepare 1 Cup of Onion.
  6. It's 1 Pack of Organic Spaghetti (Pasta of your choice).
  7. Prepare 2 tbsp of Organic All Purpose Flour.
  8. It's 1 tbsp of Olive Oil.
  9. It's 2 tbsp of Organic Unsalted Butter.
  10. You need 1 cup of White Wine.
  11. Prepare 1 tbsp of Oregano.
  12. It's 2 Cups of Organic Skim Milk.
  13. You need 1 tsp of salt.
  14. Prepare 1/2 tsp of pepper.

Portobello Mushrooms, Red Pepper and Cucumber Pasta step by step

  1. Cook Pasta according to the package and set aside.
  2. Heat Olive Oil in a Large Non-Stick Skillet over medium heat.
  3. Add Garlic and Onion, sauté for 2 minutes.
  4. Add Mushrooms and sauté for another 2 minutes.
  5. Add Butter and White Wine and let it cook for another 2 minutes.
  6. Add All Purpose Flour and stir until you don’t see the flour anymore.
  7. Add Skim Milk, stir and let it Simmer for 5 minutes.
  8. Add Red Pepper, Cucumber and cook for a minute.
  9. Add Salt and Pepper.
  10. Done and serve.

Baked portobello mushrooms are stuffed with a tangy bruschetta. Fresh mozzarella is topped on the Baked portobello mushrooms are great as a side dish or appetizer. Next add the red pepper and tomatoes. These stuffed mushrooms are delicious served as a meal, with a salad and maybe some pasta, but they also make an amazing appetizer! I love that idea of using the red peppers and panko, Liz!

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