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Portobello Mushroom Saute Recipe
Portobello Mushroom Saute Recipe photo by Taste of Home

Portobello Mushroom Saute Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 large portobello mushrooms, sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 small onion, halved and sliced
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Gouda cheese
  • 1 plum tomato, chopped
  • 2 tablespoons sliced ripe olives
  • Minced fresh parsley, optional

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.

Directions

  1. In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired. Yield: 4 servings.
Originally published as Portobello Mushroom Saute in Country Woman December/January 2010, p38

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.

Reviews for Portobello Mushroom Saute

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 8, 2011

"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."

MY REVIEW
Reviewed Jan. 7, 2011

"I make this as is but use smoked gouda or gruyere. As Ned says,"scrumpdillicious!""

MY REVIEW
Reviewed Jan. 7, 2011

"I haven't tried this but will probably do so. I think I will change to the MoonLight Extra large mushrooms."

MY REVIEW
Reviewed Jan. 7, 2011

"this is so colorful and easy,I reduced the olives amount to reduce the mount of salt."

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