Wilted Arugula and Portobello Mushrooms Recipe - Allrecipes.com
Wilted Arugula and Portobello Mushrooms Recipe
  • READY IN 30 mins

Wilted Arugula and Portobello Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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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Reviews More Reviews

Nov 05, 2011

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 red pepper flakes I made no other changes. The addition of the portobello mushrooms, sherry and chicken broth contributed great flavor, resulting in a particularly special simple vegetable side dish.

Jun 08, 2010

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 but also just as tasty on its own!


13 Ratings

Sep 15, 2010

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 this is a personal preference and not a reflection on cooked arugula.

Jul 10, 2012

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 down and it'll be half onions / half greens. Was great as a quick lunch dish to get rid of a container of arugula and spinach I had in the fridge! thanks.

Oct 11, 2012

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

Jan 27, 2015

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.

Jan 27, 2015

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. Now I know I can easily saute it. I've made it almost exactly to the recipe, using the suggested vegetable broth, and I've also altered it. Here's a great alteration: instead of the sherry I added a tablespoon of Pernod. I've also added extra veggies --- whatever is on hand.

Mar 31, 2013

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 of mushrooms to the other veg was twice their size. Paired it with hamburger steak. It was wonderful.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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