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Portobello Mushroom Caps and Veggies

Portobello Mushroom Caps and Veggies

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GEORGIANA HOFFMAN

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
  2. Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.
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Reviews

PATTON0626
88
10/16/2003

This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner!

JALBRIGHT71
69
4/19/2003

Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe.

Sherry
39
10/6/2005

Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them, then add them to the veggie mixture. Also this time I used feta cheese instead of the parmesan - added more flavour.