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Wilted Arugula and Portobello Mushrooms Recipe

Recipe 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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In30 m
  • 1Heat 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.
  • 2Pour 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.
Ingredients
  • 2 servings
  • 125 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    125
    6%
  • Fat:
    7.2
    11%
  • Carbs:
    11.8
    4%
  • Protein:
    2.9
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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