Cabbage with Portobello Mushrooms

Cabbage with Portobello Mushrooms

25
Lil Siouxsie Homemaker 1

"As the mushrooms cook down, they release a flavorful juice that lends an earthy, rich flavor to strips of soft cabbage."

Ingredients

25 m {{adjustedServings}} servings 71 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.
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Reviews

25
  1. 30 Ratings

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Made this for a family get together recently and it was a big hit. I made a couple of small revisions. Sauteed the cabbage in olive oil instead of boiling it, adding onion as the cabbage start...

Was uncertain of the combination of the 2 veggies together but it turned out really good. Didn't take long to throw together and went great with the rest of the meal.

This was a good recipe. I sauteed two leeks and a small onion for a couple of minutes before adding the rest of the ingredients.