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"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!!!!" — Miko
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1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup 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!
11 Ratings
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.
Used baby bellas instead and added red pepper. Definitely a fun, delicious combination to go with broccoli rabe. I liked it better than the plain garlic and olive oil version.
* 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: 222 Calories from Fat: 177
This easy, delicious vegetable side dish goes with practically anything.
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