PORTOBELLO AND RED BELL PEPPERS WITH GREEN SALAD
Serves 4

1/4 stick butter
2 tb olive oil
4 large Portobello mushrooms, stemmed and sliced
1 red bell pepper, sliced
2 garlic cloves crushed or chopped
2 tb dry white wine
2 tb balsamic vinegar
1 tb fresh lemon juice
1/4 cup chopped cilantrillo
2 tb chopped fresh parsley
1 bag mixed baby greens and aragula

Melt the butter and oil in a skillet (medium high heat). Add the portobellos (sliced), bell pepper and garlic; sauté until al dente. Add wine, balsamic vinegar and lemon juice until almost evaporated. Stir in the cilantrillo and parsley. Season with salt and pepper. Divide the greens in salad plates and top with the mixture. Serve as first course or accompaniment.