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15 minutes
15 minutes
30 minutes
- 1 tablespoon olive oil
- 1 tablespoon garlic, peeled and minced
- 1 onion, cut into strips
- 1 green bell pepper, cut into strips
- 0.25 teaspoon salt
- 4 large portobello mushroom caps
- In a medium skillet over medium heat, sauté garlic, onion, and green bell pepper in olive oil until vegetables are tender, about 5 minutes. Season with salt to taste.
- Lower the skillet heat to low and gently add the mushroom caps. Cover and cook for approximately 5 minutes on each side until they are perfectly tender.
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