Baby portobello mushrooms
Firmer than their cousins, white button mushrooms, baby portobellos have a strong, earthy flavor. Keep mushrooms dry and refrigerated. Wash just prior to use. Mushrooms are a favorite part of many vegetarian diets.
Total Time: 15 minutes • Servings: 4
3 tablespoons herb garlic butter
8 oz baby portobello mushrooms, sliced or quartered
1/4 teaspoon salt
1/4 teaspoon pepper
1 (9-oz) bag fresh spinach
1/4 cup grated Parmesan cheese
1. Melt butter in large sauté pan over medium heat. Cook mushrooms, salt, and pepper 2-3 minutes or until mushrooms are tender.
2. Add spinach and cover; cook 2-3 minutes or until wilted.
3. Reduce heat to low; simmer 3-4 minutes. Stir in cheese.
CALORIES (per 1/4 recipe) 130kcal
VIT C 10%
Other preparation method (portobellos)
Bake: Preheat oven to 400°F. Quarter 8 oz mushrooms and toss with olive oil until lightly coated. Lay mushrooms flat on baking sheet; bake 6-8 minutes or until tender.
Microwave: Quarter 8 oz mushrooms; microwave in microwave-safe bowl on HIGH 4-5 minutes or until tender.