Portobello Mushroom Saute Recipe

5 4 6
Portobello Mushroom Saute Recipe
Portobello Mushroom Saute Recipe photo by Taste of Home
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Portobello Mushroom Saute Recipe

Read Reviews
5 4 6
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Portobello Mushroom Saute in Country Woman December/January 2010, p38

Nutritional Facts

3/4 cup: 84 calories, 5g fat (2g saturated fat), 8mg cholesterol, 248mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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  • 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.
Originally published as Portobello Mushroom Saute in Country Woman December/January 2010, p38

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Reviews forPortobello Mushroom Saute

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bziol User ID: 698746 128232
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
vieux User ID: 4712790 174705
Reviewed Jan. 7, 2011

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

MY REVIEW
6boys6girls User ID: 4986595 187888
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
shirley Borgerding User ID: 5600962 119683
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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