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Suggest a better description4 SERVINGS DAIRY-FREE Both senior articles editor Norine Dworkin and associate art director Derek Hansen love to serve this dish to nonveggies. "Theyre always amazed at how meaty it is," says Derek. In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally. Meanwhile, remove stems from chard and coarsely chop. In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside. Wipe our pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side. To serve, reheat chard and divide among plates. Cut mushrooms into 1/2. inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired. PER SERVING: 86 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0 CHOL.; 946MG SOD.; 2G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 62
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 4 servings | ||
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Calories: 70 | ||
Calories from Fat: 29 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1128.3mg | 39 % | |
Potassium 581.9mg | 15 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.5g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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