Portobello Mushroom Caps and Veggies

Portobello Mushroom Caps and Veggies

GEORGIANA HOFFMAN

"Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce."
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Ingredients

30 m servings 79 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 154 mg
  • 6%

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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Directions

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  • Prep

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  1. Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
  2. Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Reviews

Read all reviews 37
  1. 53 Ratings

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Most helpful positive review

This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a s...

Most helpful critical review

Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them, then add them to the veggie mixture. Also this time I used feta cheese instead of the parmes...

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This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a s...

Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe.

Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them, then add them to the veggie mixture. Also this time I used feta cheese instead of the parmes...

I really enjoyed this recipe. I make this and put it in tortilla warps and make veggie quesadillas, or add it to my scrambled egg beaters. Makes for a very lo-cal, and satisfying meal. YUM-O!

This is a good base recipe. I think you need to add a little more flavor for the mushrooms to soak up. I used soy sauce or teriyaki sauce, both are great.

I made this like a stir-fry, with frozen vegeatables and served it over rice. It was flavorful,healthy and filling, although I would consider it a "light" supper.

This was one of the best recipes I have tried so far! The flavor was incredible, very filling but healthy. I did make a few adjustments....I added the soy sauce while cooking, and dashed a bit...

Wonderful! Used a little balsamic vinegar. My new favorite! I also melted one slice of reduced fat smoked provolone. I made burgers for the guys and had this for myself. Yummy!

An excellent recipe definitely worth repeating! I never understand why some people give this, or any other, recipe a poor rating because of an admitted *cook's error*.

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