Recipe by Miko
"I have had complaints (Okay...my 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!!!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
red onion, chopped
fresh thyme, chopped
portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
broccoli rabe, ends trimmed, and cut into 2-inch pieces
grated Parmesan cheese, or as needed
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.
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!
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.
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.
Delicious. Enough said. Perfect.
very tasty, I had to cook the mushrooms on medium though to get them done, maybe I chopped them too large
absolutely easy and excellent. great side dish, and unexpectedly flavorful.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Rabe with Portobello Mushroom
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 177
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This easy, delicious vegetable side dish goes with practically anything.
See how to make the steak of veggie burgers!
See how to make a simple broccoli side dish with garlic and cashews.