Wilted Arugula and Portobello Mushrooms recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- 1 tablespoon olive oil ½ small onion, chopped 2 cloves garlic, minced ⅛ teaspoon crushed red pepper flakes, or to taste 1 portobello mushroom cap, chopped ¼ cup dry sherry ¼ cup chicken broth 4 cups arugula leaves ⅛ teaspoon ground black pepper
Nutrition Info
- 125 caloriescarbohydrate: 11.8 gcholesterol: : -fat: 7.2 gfiber: 1.9 gprotein: 2.9 gsaturatedFat: 1 gservingSize: -sodium: 195 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Wilted Arugula and Portobello Mushrooms
Directions
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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.
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.