1 Portobello Mushroom Cap
1 Clove garlic, minced
For the Sauce:
1/2 roasted red pepper
2 Tbs grated romano cheese
3 Tbs half and half
1. Take the roasted red pepper and puree it in a food processor. Once it is pureed, add in the romano cheese and half and half and pulse a few more times. Salt and pepper to taste.
2. De-gill the portobello mushrooms by taking a spoon and scraping the inside of the cap. Once this is done, slice into into 3/4 inch thick slices.
3. Start sauteeing the garlic in some olive oil in a frying pan. Once it starts becoming fragrant, place the portobello mushroom slices in. Salt and pepper the side of the slices that is facing up. let them fry for a minute or two, then flip and fry for another minute or two.
4. Lay out the fried portobello slices and pour the red pepper romano sauce over, and enjoy this awesome meal!
Red Bell Pepper- Low calorie and fat, super high in vitamin C, vitamin A and folate, high in fiber and wonderful antioxidants!
Portobello Mushroom- Surprisingly high in protein, one cup of this mushroom contains 5g! They have a ton of micronutrients such as selenium, phosphorus and potassium. They also contain the vitamins pantothenic acid, folate, choline, vitamin B6 and thiamin. Also very high in phytochemicals and antioxidants.
Garlic- Contains allicin, an incredibly medicinal component, especially in raw garlic. Allicin can help prevent high blood pressure, aid in digestion, aid in inflammation reduction, help prevent and cure cold, and much much more!