Firstly, remembering all the precious life’s lost this day 14th years ago. Praying for them and the loved one’s they left behind. America the Resilient Nation.
My husband and me have really enjoyed this recipe for the last couple weeks. I have been making it quite often since I found that Costco has the best priced Portobello Mushrooms in my area. Since we avoid eating rice for most of our meals cooking healthy but well seasoned vegetables has become a necessity to replace rice. What I love about this recipe it is vegan, vegetarian and taste better the next day.
It you want to just grill the mushrooms than you can use the recheado masala as a marinade as well. Serve with rice. Use left overs to make sandwich with some mayo or as a filling for a wrap. Stuff into puff pastry sheets the sautéed Portobello’s and bake to make a quick snack.
Serving Size: 4-6
5 Portobello mushroom sliced in length
2 medium onions sliced
2 tbsp of recheado masala
1/4 tsp of sugar
salt to taste
With a wet cloth cleans the mushroom gently. Take the gills with the back of the spoon (If you do not clean then it makes the mushrooms almost black in color). Slice them length wise.
In a heated skillet saute the onions till translucent. Add the recheado masala, sugar, mushroom and salt to taste. Saute for 7-10 minutes till the mushrooms are tender.
This recipe is perfect for weekdays for busy people on the go since you need only 3 ingredients and little prep work ahead. It stays well for a couple of days in the refrigerator and can be used in many ways. If you have a recipe on how you cook your mushrooms than please feel free to share your link in the comment section of this post.