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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
  • 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

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.
Nutrition 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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Reviews

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Average Rating:
  • tcarver
    Sep 22, 2020

    I really loved the flavors of this.

  • langang
    Jan 27, 2012

    No comment left

  • mnaso88
    Jan 31, 2011

    No comment left

  • bziol
    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.

  • vieux
    Jan 7, 2011

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

  • 6boys6girls
    Jan 7, 2011

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

  • Purplewolf65
    Jan 7, 2011

    No comment left

  • shirley Borgerding
    Jan 7, 2011

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