Broccoli Rabe with Portobello Mushroom Recipe -
Broccoli Rabe with Portobello Mushroom Recipe
  • READY IN 1 hr

Broccoli Rabe with Portobello Mushroom

Recipe by  

"I have had complaints ( wife) about the way I used to cook broccoli rabe in oil because I use a lot of garlic and it was too heavy and oily. Check out this version - Lightly steamed broccoli rabe combined with portobello heads - niiiiiice. This recipe yields wonderful broccoli rabe in oil, combined with delicious portobellos, but since the broccoli is cooked separately it is not so heavy with oil. Really nice. Still use plenty of garlic though!!!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
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  • Cook's Note
  • I like to use a mortar and pestle to grind my peppercorns. Once they are mashed and fine, I add sea salt and then again mash everything until I have a pre-made salt/pepper mix that we keep in a spice dish or ramekin near the stove. Very convenient for any dish that requires both salt and pepper. Experiment with your ratio until you find how you like it. I like it when the color is like sand.

Reviews More Reviews

Oct 07, 2010

I modified this recipie to make it a pasta sauce instead of just a side dish - I doubled the amount of mushrooms and added 3/4 cup of chicken broth and mixed in (when finsihed) with a pound of penne. I worked great as the main dish on night 1 and a great pasta side on night 2.

Jan 28, 2011

1/2 cup of oil seemed like a lot to me, so I just used enough to coat the bottom of the pan, sauteed the onion/garlic, then added a little more before adding the mushroom and thyme. Serve with brown rice, it was delicious!

Nov 11, 2010

This had good flavors but the store didn't have very good broccoli rabe or any broccolini so I used what they had but I felt like it was lacking because of this. I will try again with some good rabe or broccolini next time as again I felt the flavor was good.

Jul 29, 2012

I'm not one of those Italians who I hear considers broccoli rabe beloved, but preparing it like this could make me change my tune. To temper its bitterness I added some chopped red bell pepper which introduced some nice color too. For a little kick I added a pinch of crushed red pepper flakes. Use olive oil as needed; I'm sure it was difficult for the submitter to come up with a precise, one-size-fits-all amount when he wrote the recipe. I served this topped with beautiful seared dry-pack scallops.

Jul 25, 2011

Delicious. Enough said. Perfect.

Mar 14, 2011

very tasty, I had to cook the mushrooms on medium though to get them done, maybe I chopped them too large

Dec 16, 2010

absolutely easy and excellent. great side dish, and unexpectedly flavorful.

May 04, 2015

I made a half recipe and used broccolini because that's what I had on hand. I steamed it for 10 min and then transferred to a bowl of very cold water to stop the cooking and to keep the broccolini a bright green color. The stems were still fairly hard, but I went with that. In place of the portobellos I used white mushrooms and also added a pinch of red pepper flakes. I will make this again using the broccoli rabe! Thanks for the great recipe Miko!


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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