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Portobello Mushroom Saute

 Portobello Mushroom Saute
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
4 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
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.