PORTABELLAS WITH SPICY VEGGIE SAUCE

RECIPE

Preheat oven to broil.
Whisk the balsamic vinegar and paprika together; set aside.
Wipe the mushrooms with a moist towel and slice into long slices. (You can buy them already sliced in most markets.)
Place whole peppers and tomatoes on a piece of foil and broil turning peppers often until peppers are charred. The tomatoes will release juices into the foil…don’t throw away the liquid.
When the peppers are charred (the outside will be black) let cool.
Core and seed the pepper and slice thinly.
Add the tomatoes with their liquid to the balsamic vinegar. Stir well and crush tomatoes to make a sauce.
Heat olive oil in large nonstick skillet over medium-high heat.
Sauté onions and mushrooms. Sprinkle with pepper and cook until just tender.
Add half the tomato sauce and cook just a little.
Arrange mushrooms and onions on 2 plates, top with sauce. Sprinkle with cilantro, if desired.