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Broccoli Rabe with Portobello Mushroom

Broccoli Rabe with Portobello Mushroom

Name: Broccoli Rabe with Portobello Mushroom
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: ½ cup extra-virgin olive oil; 3 cloves garlic, minced; ½ cup red onion, chopped; 3 sprigs fresh thyme, chopped; 2 portobello mushroom caps, cut into 1/4-inch pieces; sea salt and freshly ground black pepper to taste; 2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces; ¼ cup grated Parmesan cheese, or as needed

Rating: 4.5 stars

24 Ratings
16 Reviews
4 Photos

I have had complaints (Okay...my wife) about the way I used to cook broccoli rabe in oil because I use a lot of garlic and it was too heavy and oily. Check out this version - Lightly steamed broccoli rabe combined with portobello heads - niiiiiice. This recipe yields wonderful broccoli rabe in oil, combined with delicious portobellos, but since the broccoli is cooked separately it is not so heavy with oil. Really nice. Still use plenty of garlic though!!!!

By Miko

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Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

½ cup extra-virgin olive oil
3 cloves garlic, minced
½ cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
¼ cup grated Parmesan cheese, or as needed

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.

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Step 2

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.

Cook's Note

I like to use a mortar and pestle to grind my peppercorns. Once they are mashed and fine, I add sea salt and then again mash everything until I have a pre-made salt/pepper mix that we keep in a spice dish or ramekin near the stove. Very convenient for any dish that requires both salt and pepper. Experiment with your ratio until you find how you like it. I like it when the color is like sand.

Nutrition Facts

Per Serving:

222 calories; protein 5.1g; carbohydrates 7.4g; fat 19.7g; cholesterol 2.9mg; sodium 129.6mg. Full Nutrition

Reviews (16)

Most helpful positive review

Anonymous

10/07/2010

I modified this recipie to make it a pasta sauce instead of just a side dish - I doubled the amount of mushrooms and added 3/4 cup of chicken broth and mixed in (when finsihed) with a pound of penne. I worked great as the main dish on night 1 and a great pasta side on night 2. Read More

Helpful

(18)

24 Ratings

5 star values: 13
4 star values: 10
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Anonymous

10/07/2010

Helpful

(18)

J. Whitcomb

01/28/2011

1/2 cup of oil seemed like a lot to me so I just used enough to coat the bottom of the pan sauteed the onion/garlic then added a little more before adding the mushroom and thyme. Serve with brown rice it was delicious! Read More

Helpful

(15)

DGREENWOOD

11/11/2010

This had good flavors but the store didn't have very good broccoli rabe or any broccolini so I used what they had but I felt like it was lacking because of this. I will try again with some good rabe or broccolini next time as again I felt the flavor was good. Read More

Helpful

(13)

naples34102

07/29/2012

I'm not one of those Italians who I hear considers broccoli rabe beloved, but preparing it like this could make me change my tune. To temper its bitterness I added some chopped red bell pepper which introduced some nice color too. For a little kick I added a pinch of crushed red pepper flakes. Use olive oil as needed; I'm sure it was difficult for the submitter to come up with a precise, one-size-fits-all amount when he wrote the recipe. I served this topped with beautiful seared dry-pack scallops. Read More

Helpful

(8)

Angela Dayle Windley

07/25/2011

Delicious. Enough said. Perfect. Read More

Helpful

(5)

blondedoc

03/14/2011

very tasty I had to cook the mushrooms on medium though to get them done maybe I chopped them too large Read More

Helpful

(4)

obscurePuissant

12/16/2010

absolutely easy and excellent. great side dish and unexpectedly flavorful. Read More

Helpful

(3)

Ms Jean

05/04/2015

I made a half recipe and used broccolini because that's what I had on hand. I steamed it for 10 min and then transferred to a bowl of very cold water to stop the cooking and to keep the broccolini a bright green color. The stems were still fairly hard but I went with that. In place of the portobellos I used white mushrooms and also added a pinch of red pepper flakes. I will make this again using the broccoli rabe! Thanks for the great recipe Miko! Read More

Helpful

(2)

Tatia

02/14/2019

Just used broccoli and ran out of fresh garlic and onion so used dried. I prefer fresh. In the end I added a bit of water to steam the broccoli a bit. Took longer than I expected to finish. Oh forgot the cheese. Didn t need it. Read More

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All Reviews for Broccoli Rabe with Portobello Mushroom

- of Reviews

Broccoli Rabe with Portobello Mushroom

Servings Per Recipe: 6
Calories: 222.3

% Daily Value *

protein: 10 %

carbohydrates: 2 %

dietary fiber: 12 %

sugars:

fat: 30 %

saturated fat: 16 %

cholesterol: 1 %

vitamin a iu: 98 %

niacin equivalents: 17 %

vitamin b6: 5 %

vitamin c: 119 %

folate: 3 %

calcium: 8 %

iron: 9 %

magnesium: 3 %

potassium: 6 %

sodium: 5 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.