Broccoli Rabe with Portobello Mushroom

Broccoli Rabe with Portobello Mushroom

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Miko 0

"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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1 h servings 222 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

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  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.


  • 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.



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 p...

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 ...

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 ...

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 ...

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 broccoli...

Best by far, simple magic!

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