This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free side dish of sautéed portabella mushrooms with garlic is full of flavour and nutrition.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 16 mins – easy
🍽 4 servings – 145 kcal per serving
|
Serving 104g |
Fat 13g |
Sat. fat 1g |
Sodium 155mg |
|
Carbs 5g |
Fibers 1g |
Sugars 2g |
Proteins 2g |
INGREDIENTS
- a quarter tsp black pepper
- a quarter tsp salt
- 4 portabella mushrooms
- 4 tbsp olive oil
- 6 clove garlic
- 2 tbsp parsley
TOOLS
- 1 knife
- 1 frying pan
- 1 wooden spoon
- 1 plate
- 1 lid
STEPS
Chop parsley roughly. Destalk portabella mushrooms. Cut destalked portabella mushrooms. Peel garlic. Cut peeled garlic thinly.
Heat a frying pan over medium heat. Drizzle olive oil over the pan and add portabella mushroom slices to the pan. Stir occasionally with a wooden spoon for 2 minutes, then cook for 4 minutes. Add garlic slices to the pan and sprinkle a quarter teaspoon of salt and black pepper over the pan. Stir occasionally with a wooden spoon for 2 minutes, then add 0.6 cups of chopped parsley. Cover with lid and cook on low heat for 2 minutes, then remove from heat and take off lid from frying pan. Scatter 0.4 cups of chopped parsley over frying pan before transferring to plate..
It’s ready to be served !
