Hearty Portobello Stuffing
- Total Time
- 15 minutes
- Rating
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Ingredients
- 2teaspoons olive oil
- 1small onion, peeled and finely chopped
- 4medium portobello mushrooms, stemmed and cut into ½-inch dice
- ¼cup red wine
- ¼cup beef broth, homemade or low-sodium canned
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1tablespoon coarsely chopped Italian parsley
Nutritional analysis per serving (4 servings)
61 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
- Step 2
Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.
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