Wilted Arugula and Portobello Mushrooms7 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.” - by JUMAHA
Original recipe yields 2 cups
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Amount Per Serving (2 total)
- 125 cal
- 7.2 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I had some baby arugula and baby spinach on their last legs and since greens wilt down so much when cooked this recipe made quick use of both. Other than adding the baby spinach and omitting the red p..." See moreepper flakes I made no other changes. The addition of the portobello mushrooms, sherry and chicken broth contributed great flavor, resulting in a particularly special simple vegetable side dish."
"Very tasty! Normally, I soften onions several minutes prior to adding garlic which I would recommend for this recipe as well. I topped this with goat cheese and ate it over penne pasta. Yum but als..." See moreo just as tasty on its own!"
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