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It’s guaranteed this festive vegetable medley will have guests asking for seconds. The portobello’s intense flavor and firm texture make the nutritious saute top-notch.—Leona Ryynanen, Houghton, MI
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 84 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 248 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Portobello Mushroom Saute in Country Woman December/January 2010, p38
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Reviewed on Jan. 08, 2011 by bziol
Our local dairy farm makes a fantastic hickory smoked sweet swiss cheese so I plan on using that the next time. If you are concerned about the amount of fat, rather than reduce the amount of sliced ripe olives, saute the vegetables in a bit of beef stock. It would definitely enhance the "beefiness" of the portobello mushrooms.
Reviewed on Jan. 07, 2011 by vieux
I make this as is but use smoked gouda or gruyere. As Ned says,"scrumpdillicious!"
Reviewed on Jan. 07, 2011 by 6boys6girls
I haven't tried this but will probably do so. I think I will change to the MoonLight Extra large mushrooms.
Reviewed on Jan. 07, 2011 by shirley Borgerding
this is so colorful and easy,I reduced the olives amount to reduce the mount of salt.
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