- 1 tablespoon olive oil
- 1 tablespoon garlic, peeled and minced
- 1 onion, cut into strips
- 1 green bell pepper, cut into strips
- 1/4 teaspoon salt
- 4 large portobello mushroom caps
- Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
- Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.