Wilted Arugula and Portobello Mushrooms

Bright, peppery arugula and portobello mushrooms cook quickly until wilted in a savory reduction of sherry and chicken broth with onions and garlic.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 125 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 portobello mushroom cap, chopped
• 4 cups arugula leaves
• 0.125 teaspoon ground black pepper
• 0.25 cup chicken broth
• 0.5 small onion, chopped
• 0.125 teaspoon crushed red pepper flakes, or to taste
• 0.25 cup dry sherry

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in mushrooms and pepper flakes; cook until mushrooms coated with oil and begin to soften.

Step 2

Add sherry and chicken broth; simmer until liquids reduced by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.