Eat Clean Portobello Mushroom Ragu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T olive oil1 medium onion, diced2 cloves peeled garlic, pressed or minced2 6 ounce pkg portobello mushroom caps, cleaned, trimmed and diced1/2 t dried thyme1 15 ounce can chopped plum tomatoes or 2 C chopped plum tomatoes in Tetra-pak boxsea salt adn fresh ground black pepper, to taste
1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
3. Add tomatoes abd cook until the mixture is thick, abotu 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days. Garnish with additional thyme, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPY92003.
2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
3. Add tomatoes abd cook until the mixture is thick, abotu 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days. Garnish with additional thyme, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPY92003.
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.5 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.9 g
- Protein: 3.8 g
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