Portobello Mushroom Caps and Veggies

Portobello Mushroom Caps and Veggies

34 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
GEORGIANA HOFFMAN
Recipe by  GEORGIANA HOFFMAN

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (34)

Rate This Recipe
PATTON0626
85

PATTON0626

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
67

JALBRIGHT71

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
38

Sherry

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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