Recipe: Portobello and Red Bell Peppers with Green Salad

PORTOBELLO AND RED BELL PEPPERS WITH GREEN SALAD
Serves 4
(From Bon Appetit)

1/4 stick butter
2 tbsp olive oil
4 large Portobello mushrooms, stemmed and sliced
1 red bell pepper, sliced
2 garlic cloves crushed or chopped
2 tbsp dry white wine
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/4 cup chopped cilantrillo
2 tbsp 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; saut 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.