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Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Ingredients
- 1 tablespoon olive oil
- ½ small onion, chopped
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1 portobello mushroom cap, chopped
- ¼ cup dry sherry
- ¼ cup chicken broth
- 4 cups arugula leaves
- 1/8 teaspoon ground black pepper
Directions
Step 1
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Step 2
Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 125 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium195mg | 8% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C9mg | 43% |
| Calcium81mg | 6% |
| Iron1mg | 7% |
| Potassium480mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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