May 2, 2014

Grilled Peppers and Portobello Mushrooms

On the Menu Today~
Grilled Peppers and Portobello Mushrooms

Grilled Peppers and Potabello Mushrooms

  • 2 large potabello mushroom caps
  • 8 mini sweet peppers, sliced
  • 1 shallot, sliced
  • 4 tablespoons olive oil
  • 1 tablespoon onion and herb seasoning blend
  • jasmine rice
Cooking Directions
  1. Heat grill until hot. Drizzle mushroom caps, peppers and shallots with oil. Sprinkle with seasoning blend. Grill veggies until fork tender.
  2. Serve grilled vegetables over jasmine rice.
Peppers, Mushrooms

Prepare jasmine rice according to package directions
Serve with veggies.

Healthy Note: Try using whole grains in all your baking. 
Whole Wheat flour can be substituted for up to half of the all-purpose flour in most recipes.
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