Sautéed Portobello with Wilted Arugula
Sautéed Portobello with Wilted Arugula balances peppery greens with tender, meaty mushrooms simmered in a light sherry and chicken broth reduction. Sweet onion, garlic, and a hint of red pepper add warmth and depth, making it a bright, flavorful side for weeknight dinners or alongside roasted meats and fish.
- Prep20 mins
- Cook10 mins
- Serves2
- DifficultyEasy
- 1
Warm olive oil in a large skillet over medium heat. Add the onion and the garlic; cook until softened, about 5 minutes. Stir in the chopped mushroom and the pepper flakes; cook until the mushroom is coated with oil and starts to soften.
- 2
Pour in the sherry and the chicken broth; simmer until the liquids are reduced by half. Add the arugula; cook until wilted, about 1 minute. Season with black pepper. Serve right away.
- Calories 232.15 kcal Moderate
- Protein 3.13 g Low Source
- Carbs 29.26 g Moderate
- Total Fat 6.95 g Moderate
- Saturated Fat 1.0 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 275.2 mg Moderate
- Fiber 2.38 g Low Source
- Sugar 2.81 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 514.35 mg Good Source
- Iron 0.98 mg Low Source
- Potassium 415.86 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 51.2 mg Good Source
- Vitamin D 0.13 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Sulfites
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷