This post may contain affiliate links. See my disclosure policy for more info.
Portobello mushrooms are flavorful, meaty in texture and full of nutrients. Sauté the mushrooms and you have a side dish that pairs well with beef or chicken or can be used as an ingredient in another dish.
In this recipe, I marinated sliced baby portobello mushrooms in fat free Italian dressing. I sautéed them along with onions and orange bell peppers until they were nicely browned and most of the marinade was evaporated.
I prepared a big batch and used them as a side dish and used them as an ingredient in two other recipes. They were a hit and are a regular on my Costco list.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Baby portobello mushrooms
- Onion
- Bell pepper – I used an orange one from my garden.
- Kraft fat free zesty Italian dressing or your favorite Italian dressing.
- Olive oil
- Salt and pepper to taste
- Garlic powder
Making the Sautéed Mushrooms
- Using a damp paper towel, clean the surface of the mushrooms. If there is a lot of dirt present, rinse them off and let them drain on a paper towel and wipe them off with a paper towel to further dry them off.
- Remove the stems as they have a tendency to be fiberous.
- Cut the mushrooms in half and slice them. Put them in to a zip lock plastic bag as you slice them.
- Add some fat free Italian dressing to the mushrooms, seal the bag. Gently massage the mushrooms until the dressing is evenly distributed.
- Lay the bag on its side and let the mushrooms marinate while you prepare the other ingredients.
- Slice and chop both the onion and bell pepper.
- Heat the olive oil in a skillet. Add the onions and peppers and sauté until they are translucent and tender.
- Add the mushrooms and marinade to the skillet.
- Stir the skillet contents and sauté the mushrooms. Let the mushrooms cook until most of the marinade has evaporated.
- Add the garlic powder and salt and pepper to taste. You want a mild garlic flavor but not overpowering.
- Transfer some of the skillet contents to a serving bowl to accompany the rest of the meal.
- Place the remaining mushrooms and veggies in a storage bowl and refrigerate for later use.
Serving Ideas
- The sautéed marinated mushrooms, onions and peppers pair well with Italian chicken sausage, beef, burgers or chicken.
- The mushrooms and veggies can be used in sauces, pasta dishes, omelettes – the possibilities are endless.
WW 1 pt per 1/2 c serving
WW 4 pt per entire recipe (6 servings)
Servings: 6
Calories: 56.7kcal
Equipment
- Cutting board
- Chef knife
Ingredients
- 20 oz baby portobello mushrooms
- 1 medium onion
- 1 medium bell pepper, orange
- 4 tbsp Kraft fat free Italian zesty dressing
- 2 tsp olive oil
- ½ tsp garlic powder
- salt to taste
- black pepper to taste
Instructions
- Use a damp paper towel to wipe down the mushrooms. If they are loaded with dirt, then rinse them off with water and place them on a paper towel to drain. Remove any excess water with paper towels.
- Cut the mushrooms in half, remove the stems and slice them. Collect the sliced mushrooms in a zip lock gallon plastic bag.
- Add the fat free Italian dressing to the bag with the mushrooms. Seal the bag, removing as much air as possible.
- Gently massage the bag of mushrooms to distribute the Italian dressing. Lay the bag on its side and let the mushrooms marinate while you prep the other ingredients.
- Slice and chop the onion and bell pepper into small pieces.
- Heat the olive oil in a skillet. Add the chopped onion and pepper to the skillet. Sauté the onion and pepper until they are tender.
- Add the mushrooms and marinade to the skillet. Stir them into the onions and peppers. Sauté the mushrooms until they are cooked. Once they are cooked, continue to cook them until most of the marinade has evaporated.
- Add the garlic powder, salt and pepper to the sautéed vegetables. Taste and adjust the seasoning to your liking. You are looking for a subtle garlic flavor.
- Transfer the mushrooms, onions and peppers to a serving bowl to serve them as a side dish with a protein or transfer them to a storage bowl if you are preparing them as an ingredient for another dish.
- Refrigerate any left overs.
Notes
Nutritional info and points were calculated using Kraft fat free Italian zesty dressing.
If you substitute a different Italian dressing, adjust points.
Nutrition
Calories: 56.7kcal | Carbohydrates: 8.1g | Protein: 2.9g | Fat: 1.6g | Saturated Fat: 0.22g | Sodium: 258mg | Fiber: 1.1g | Sugar: 2.8g
Tried this recipe?Let us know how it was!
