Portobellos layered with a Collard Green Sauté
4 Large Portobello Mushroom Caps, gills scraped
12 cups (2 bunches) Collards, de-stemmed and sliced into thin strips
1 Red Bell Pepper, deseeded and sliced into thin strips
5 Tablespoons Toasted Sesame Oil
1 Tablespoon Garlic, pressed
1 teaspoon Ginger, minced and pressed (Make it 2 if you love Ginger)
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!