For a vegetarian option, substitute vegetable broth for the chicken broth. A dry Marsala wine can be used in place of the sherry. Serve immediately to prevent the arugula from becoming too limp. Adding a squeeze of fresh lemon juice at the end brightens the flavors.
Wilted Arugula and Portobello Mushrooms
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS72
Earthy portobello mushrooms and peppery arugula unite in this quick and flavorful sauté, kissed with the subtle sweetness of sherry and a whisper of heat. A delightful side dish ready in minutes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium195 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, heat the olive oil over medium heat. (1 minute)
02
StepAdd the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes. (5 minutes)
03
StepStir in the chopped portobello mushroom and red pepper flakes, coating the mushroom with the oil. Cook until the mushroom begins to soften, about 3 minutes. (3 minutes)
04
StepPour in the sherry and chicken broth. Bring to a simmer and allow the liquids to reduce by half, about 4 minutes. (4 minutes)
05
StepAdd the arugula leaves and cook until just wilted, about 1 minute. (1 minute)
06
StepSeason with black pepper and salt to taste. Serve immediately.
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RECIPE REVIEWS
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Vernie Robel
Jun 22, 2025Quick, healthy, and flavorful – perfect for a weeknight meal!
Eleonore Fahey
May 18, 2025I substituted vegetable broth for chicken broth, and it was still amazing!
Herta Larson
Mar 22, 2025This recipe was so easy and delicious! The sherry really adds a special touch.
Luisa Rau
Mar 2, 2025Be careful not to overcook the arugula; it wilts very quickly.
Dedrick Koelpin
Jan 5, 2025My family loved this! I will definitely be making it again.
Dee Flatley
Sep 5, 2024I added a little bit of parmesan cheese at the end, and it was a game-changer!