Wilted Arugula and Portobello Mushrooms

SUBMITTED BY: JUMAHA

"Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup chicken broth
4 cups arugula leaves
1/8 teaspoon ground black pepper

No Reviews Yet!

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

ADVERTISE WITH US

Recipe Submitter:

JUMAHA

	Cooking Level: Intermediate Home Town: Fridley, Minnesota, USA Living In: Maple Grove, Minnesota, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 128

Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 320mg
Total Carbs: 11.8g
Dietary Fiber: 1.9g
Protein: 3.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?