Portabella Mushrooms And Peppers On Rosemary Skewers-coun Recipe
Yield: 9 appetizersRecipe by luhu.jp
Ingredients:
2 large: , (1/4 lb total) portabella
1 medium: Sweet red pepper,
-mushrooms,
1 medium: Sweet yellow pepper,
1 tbsp: Olive oil,
1/4 tsp: Salt,
1 Clove: garlic, sliced
16: 4-inch sprigs fresh rosemary,
1 medium: Sweet green pepper,
1 tbsp: Balsamic vinegar,
Directions:
1. Remove and discard stems from mushrooms. Very carefully rinse
mushrooms, making sure to remove any dirt from the gills; drain well
on paper towels. Cut each mushroom into eight 1/4 to 1-inch squares.
2. In large skillet, heat 1 1/2 t olive oil. Add mushroom pieces and
gar- lic. Cook, turning occasionally with spatula, until tender and
lightly browned about 6 to 8 minutes.
3. Meanwhile, halve peppers; remove and discard stems, seeds, and
ribs. Cut sixteen 1-inch-square pieces from each pepper. Wrap and
refrigerate remainder of peppers for another use.
4. With slotted spatula, transfer mushroom pieces from skillet to
plate to cool slightly; discard garlic.
5. Add remaining olive oil and the pepper pieces to skillet. Saute
peppers until lightly browned-about 5 minutes. Trans fer pepper
pieces to plate with mushrooms. Sprinkle mushrooms and peppers with
salt.
6. With knife, scrape leaves from bottom 1 1/2 inches of rosemary
sprigs. With cake tester or toothpick, poke a hole in center of each
mushroom and pepper piece. Thread one piece of each color pepper and
one mushroom piece onto each rosemary sprig. Arrange on rimmed baking
sheet. (At this point they may be covered and refrigerated for up to
8 hours.)
7. Just before serving, heat oven to 375F. Bake skewers 10 minutes or
until heated through. To serve, arrange on serving board and drizzle
with vinegar.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
mushrooms, making sure to remove any dirt from the gills; drain well
on paper towels. Cut each mushroom into eight 1/4 to 1-inch squares.
2. In large skillet, heat 1 1/2 t olive oil. Add mushroom pieces and
gar- lic. Cook, turning occasionally with spatula, until tender and
lightly browned about 6 to 8 minutes.
3. Meanwhile, halve peppers; remove and discard stems, seeds, and
ribs. Cut sixteen 1-inch-square pieces from each pepper. Wrap and
refrigerate remainder of peppers for another use.
4. With slotted spatula, transfer mushroom pieces from skillet to
plate to cool slightly; discard garlic.
5. Add remaining olive oil and the pepper pieces to skillet. Saute
peppers until lightly browned-about 5 minutes. Trans fer pepper
pieces to plate with mushrooms. Sprinkle mushrooms and peppers with
salt.
6. With knife, scrape leaves from bottom 1 1/2 inches of rosemary
sprigs. With cake tester or toothpick, poke a hole in center of each
mushroom and pepper piece. Thread one piece of each color pepper and
one mushroom piece onto each rosemary sprig. Arrange on rimmed baking
sheet. (At this point they may be covered and refrigerated for up to
8 hours.)
7. Just before serving, heat oven to 375F. Bake skewers 10 minutes or
until heated through. To serve, arrange on serving board and drizzle
with vinegar.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp