MUSHROOM AND ROASTED RED PEPPER TORTILLA
Make this tortilla with potatoes, chopped onions, and mushrooms sauteed in olive oil plus jarred roasted red peppers, and 8 eggs. Transfer to oven & broil.
Provided by Eileen Goltz
Categories Pareve
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into 3/4-inch pieces; chop mushrooms and onions.Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes more. Uncover and broil until top is brown, about 3 minutes. Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.
MUSHROOM AND ROASTED RED PEPPER TORTILLA
Categories Egg Mushroom Pepper Potato Breakfast Brunch Broil Sauté Vegetarian Quick & Easy Lunch Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.
- Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.
- Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.
MUSHROOM-AND-ROASTED PEPPER SANDWICH
Make and share this Mushroom-And-Roasted Pepper Sandwich recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large nonstick skillet lightly with cooking oil, and place over medium-high heat until hot.
- Add mushrooms; saute 4 minutes or until lightly browned.
- Remove from heat; stir in Worcestershire sauce.
- Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.
- Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts.
Nutrition Facts : Calories 111.5, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 187.1, Carbohydrate 15.2, Fiber 2, Sugar 3, Protein 6.9
ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS
Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Yield Serves 12; 1/2 cup per serving
Number Of Ingredients 5
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
MARINATED MUSHROOMS WITH RED BELL PEPPERS
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Provided by NONA
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g
ROASTED RED PEPPER-STUFFED MUSHROOMS
Make and share this Roasted Red Pepper-Stuffed Mushrooms recipe from Food.com.
Provided by Queen Dragon Mom
Categories Vegetable
Time 10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms; reserve caps; set stems aside for another use.
- In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.
- Process until smooth, about 1 minute.
- In a pastry bag fitted with a large star tip, place cream cheese mixture.
- Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
Nutrition Facts : Calories 59.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.1, Sodium 82.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 2.2
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