MUSHROOM AND BELL PEPPER SAUTE
WITH ARUGULA
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Makes 4 Servings
INGREDIENTS
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3 tbsps. olive oil, divided
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½ pound cremini mushrooms, cut in half, or 2 medium portabellas, thinly
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sliced
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1 large bell pepper (red, orange, or yellow), sliced very thin
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2 cloves garlic, minced
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¼ cup chopped fresh basil leaves (or 1 tbsp dried)
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1 tbsp balsamic vinegar
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1tbsp lemon juice
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4 cups arugula leaves (or any combination of mixed greens)
DIRECTIONS
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Heat 2 tbsps. olive oil over medium heat in a large skillet.
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Add mushrooms and bell peppers, and sauté until tender, about 7-10 mins.
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Add garlic, and sauté for 1 more min.
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Stir in the fresh or dried basil, balsamic vinegar, and lemon juice, cooking over low heat until liquid is reduced by half, about 2 mins.
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Divide greens among 4 plates, and drizzle with the remaining 1 tbsp olive oil. Top with warm peppers and mushrooms and serve immediately.