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Easy Portobello Mushroom Saute

 

Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.
63

Yield

2

servings

Prep

8

min

Cook

4

min

Ready

15

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

3 tablespoons olive oil
divided
1 ½ tablespoons garlic
minced
¼ each onions
cut into chunks
2 each mushrooms, portabello
caps, sliced
*
1 x salt and black pepper
to taste
*
1 x Parmesan cheese
freshly, as needed
*
1 x asiago cheese
freshly grated, as needed
*

Directions

Warm 1½ tablespoons olive oil and 1½ tablespoons garlic in a skillet over medium heat.

Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges.

(Add additional olive oil as needed.)

Turn the heat off, drizzle with 1½ tablespoons olive oil, and season with salt and pepper.

Sprinkle generously with Parmesan and Asiago cheeses.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 18695% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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