Portobellos Layered with a Collard Green Sauté

Ingredients

• 4 Large Portobello Mushroom Caps, gills scraped
• 12 cups Collards, de-stemmed and sliced into thin strips
• 1 Red Bell Pepper, de-seeded and sliced into thin strips
• 5 tablespoons Toasted Sesame Oil
• 1 tablespoon Garlic, pressed
• 1 teaspoon Ginger, minced and pressed
• 2 teaspoons Sesame Seeds, to garnish

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