Wilted Arugula and Portobello Mushrooms

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.

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

Ingredients

• ¼ cup dry sherry
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ cup chicken broth
• ½ small onion, chopped
• ⅛ teaspoon crushed red pepper flakes, or to taste
• 1 portobello mushroom cap, chopped
• 4 cups arugula leaves

Recipe Instructions

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.