Portobello And Red Bell Pepper Saute On Mixed Greens

• 2 Tbls butter
• 2 Tbls olive oil
• 4 medium large portobello mushrooms (about 1 pound) stemmed, dark gills scraped out, caps sliced
• 1 lg red bell pepper, sliced
• 2 garlic cloves chopped
• 2 tbls dry white wine
• 2 tbls balsamic vinegar
• 1 tbl fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1 5 oz bag mixed baby greens (about 10 cups lightly packed)

1. Melt butter with olive oil in heavy large nonstick skillet over medium high heat. Add portobello mushrooms, red bell pepper and garlic, saute until mushrooms are tender, about 7 minutes. Add wine, balsamic vinegar and lemon juice; simmer until liquid is almost evaporated, about 2 minutes. Stir in basil and parsley. Season to taste with salt and pepper. Divide greens equally among plates. Top with warm mushroom mixture and serve.

butter, olive oil, portobello mushrooms, red bell pepper, garlic, white wine, balsamic vinegar, lemon juice, parsley, baby greens

Taken from www.epicurious.com/recipes/member/views/portobello-and-red-bell-pepper-saute-on-mixed-greens-50024094 (may not work)