Portobellos | Sautéed baby portobellos and spinach

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

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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

FAT 9g

CHOL 25mg

SODIUM 260mg




VITA 110%

VIT C 10%

CALC 15%

IRON 10%

See also: “Grilled Asparagus | Preparation Method | Ingredients

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.