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- 4 Large Portobello Mushroom Caps, gills scraped
- 12 cups Collards, de-stemmed and sliced into thin strips
- 1 Red Bell Pepper, de-seeded and sliced into thin strips
- 5 tablespoons Toasted Sesame Oil
- 1 tablespoon Garlic, pressed
- 1 teaspoon Ginger, minced and pressed
- 2 teaspoons Sesame Seeds, to garnish
- Preheat oven to 450 degrees - broil.
- On a parchment lined baking sheet lay your Portebello Mushrooms and Red Peppers and paint a light layer of the Sesame Oil mixture on the vegetables and broil for 10 minutes.
- After 10 minutes, remove the Red Peppers and flip Mushrooms, brush tops with Sesame Oil and put back in the oven for an additional 3 minutes to finish cooking
- In a large sauté pan over medium heat add the remainder of the oil mixture and sauté the Collard Greens until wilted and bright green. Approximately 3-5 minutes
- Layer greens on top of finished mushrooms and layer with red peppers. Garnish with sesame seeds before serving. Serve and Enjoy! Yum!