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Wilted Arugula and Portobello Mushrooms
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1 portobello mushroom cap, chopped
- 1/4 cup dry sherry
- 1/4 cup chicken broth
- 4 cups arugula leaves
- 1/8 teaspoon ground black pepper
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 7.2g|
|Saturated Fat 1g|
|Total Carbohydrate 11.8g|
|Dietary Fiber 1.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|