Portobello Mushrooms And Roasted Green Chilies – a delicious recipe with portabella mushrooms, onion, garlic, roma tomatoes, anaheim chilies, mushroom broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Clean Anaheim chiles and dry thoroughly. Grill cleaned chiles on a griddle, turning them every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes. Remove from the griddle and place them in a plastic bag to allow the chiles to sweat (this makes the skin easier to be peeled off). Remove chiles from bag, remove the skin and seeds using warm water, and cut them in slices.
2
Chop the onions and tomatoes, and slice portobello mushrooms into large squares. Heat the oil in a frying pan (medium heat). Saute the onions and garlic until they are slightly brown and softened. Add tomatoes, portobello mushrooms, and roasted chiles. Add salt and pepper. Add the mushroom broth and continue sauteing for 10 more minutes approximately or until the broth evaporates. Serve immediately.
211
kcal
Calories
8
g
Fat
30
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium portabella mushrooms, 1 small onion, 3 garlic cloves (minced), 2 small roma tomatoes, and more.
Yes, Portobello Mushrooms And Roasted Green Chilies falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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