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Portobello Mushroom Saute Recipe

Portobello Mushroom Saute Recipe

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. YIELD:4 servings


  • 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


  • 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.

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

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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."

Reviewed Jan. 7, 2011

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

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."

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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