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Wilted Arugula and Portobello Mushrooms

Wilted Arugula and Portobello Mushrooms


"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."
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30 m servings 125 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.

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Read all reviews 15
  1. 18 Ratings

Most helpful positive review

I had some baby arugula and baby spinach on their last legs and since greens wilt down so much when cooked this recipe made quick use of both. Other than adding the baby spinach and omitting the...

Most helpful critical review

Pretty tasty but It didn't really wow me.

Most helpful
Most positive
Least positive

I had some baby arugula and baby spinach on their last legs and since greens wilt down so much when cooked this recipe made quick use of both. Other than adding the baby spinach and omitting the...

Very tasty! Normally, I soften onions several minutes prior to adding garlic which I would recommend for this recipe as well. I topped this with goat cheese and ate it over penne pasta. Yum b...

This recipe wasn't bad. It was good. Though I love arugula like crazy, not so sure if I love it as much cooked. I think I would have like it more if it were spinach instead, but of course thi...

This was so simple! So good!. I did not have any mushrooms so I just made it without, but did add spinach leaves. Also go easy on the onion, or heavy on the greens, as the leaves will cook way d...

I wasn't sure about cooking arugula so I was happy to see this recipe. I love arugula but am the only one eating it in my household so I often have a bit too much to consume while it's fresh. ...

Loved this with Feta on top! Threw the leftovers in an omlette the next day.

Very good. I tried it as written and have also varied it. Instead of the sherry I added a tablespoon of pernod. That was phenomenal. I've also added it to an omelette.

Excellent! I like greens that are not grayish but I notice that a quick sautee sometimes is not enough. The flavors together were wonderful. I did finely dice the red pepper and onion. Ratio ...

This was good. I was glad I added the red pepper flakes as some have suggested, but otherwise followed the recipe. Thanks, Jumaha, for coming to my rescue. Wanted to try a recipe for arugula ...

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