bruschetta, peppers, onions, portobello

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* Exported from MasterCook *

 

Bruschetta with Sauteed Peppers, Onions and Portobello Mushrooms

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-08

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra-virgin olive oil

2 medium onions -- halved and sliced thin

2 red and/or yellow bell peppers -- cored, seeded, sliced

thin

2 medium portobello mushrooms

(about 1/2 pound), stems discarded

and caps halved and sliced thin

salt and ground black pepper

2 tablespoons minced fresh parsley leaves

1 oblong loaf rustic country bread (about

12 inches long and 5 inches wide)

1 large garlic clove -- peeled

 

1. Heat oil in large skillet. Add onions and peppers and cook, stirring often,

over medium heat until vegetables begin to brown, about 10 minutes. Add

mushrooms and cook over medium-high heat until golden brown, about 5 minutes.

Season with salt and pepper to taste, stir in parsley and adjust seasonings.

 

2. While vegetables are cooking, slice bread crosswise into eight 3/4-inch-thick

pieces. (Save ends for another use.) Toast or grill slices until golden brown

and rub with garlic clove.

 

3. Spoon some of vegetable mixture over each toast and serve immediately

 

PER SERVING: 344 calories, 9g protein, 13g fat, 50g carbohydrates, 5g fiber,

596mg sodium, 13% vitamin A 213% vitamin C, 8% calcium

 

Source:

" Natural Health 1998-09/10 "

Start to Finish Time:

" 0:20 "

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Per Serving (excluding unknown items): 194 Calories; 11g Fat (49.9% calories

from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

102mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 2 Fat.

 

NOTES : The word bruschetta comes from the Italian bruscare, meaning " to roast

over coals. " For a quick, hearty meal, slather thick slices of toasted or

grilled country bread with sauteed peppers, mushrooms, and onions. These toasts

are large and messy, so eat them with a fork and knife. Serve with a leafy green

salad.

 

Nutr. Assoc. : 0 0 2236 905944 0 2130706543 0 3394 5795 2130706543 0