Wilted Arugula And Portobello Mushrooms

1. 1

   Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.

2. 2

   Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

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