Spicy Portobello Mushrooms in Balsamic Vinegar

2 Portabello mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
1 tbsp fresh, coarsely ground black pepper
Coriander leaves

Sauce:
1/2 capful Balsamic vinegar
1/4 tsp Hungarian paprika for flavour
salt to taste

Whisk the sauce ingredients together.

Slice the mushrooms. Chop the onions.

Place whole peppers and tomatoes on foil in a preheated oven at Grill. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil, don't throw that water.

Remove peppers and slice lengthways. Remove the core and the seeds.

Mix the cherry tomatoes and the fluid from them into the sauce.

Mix well until the tomatoes are crushed into the sauce.

Pour the oil into a heated skillet. Saute onions and mushrooms.

Sprinkle with black pepper. Add half the sauce and saute for a few minutes more.

Arrange the mushrooms on a plate. Place the red peppers around it.

Pour the extra sauce on the circumference. Sprinkle coriander leaves.

Serve with brown rice or rye bread.