This simple, yet delicious recipe has become one of my favorites! It is high-volume, low-calorie and so versatile. Just one serving contains both soluble and insoluble fiber, which gives you a feeling of fullness and good intestinal health. It is virtually fat-free and contains no cholesterol. All that for only 92 calories per 3/4 C serving! Even better? It can be done in about 15 minutes.
Portobello Mushroom Ragout
Copied verbatim from The Best of Clean Eating (I could not find a thing to make this recipe healthier than it already is)
2 T olive oil (I use garlic-infused)
1 medium red onion, diced
2 cloves peeled garlic, pressed or minced (I use minced, bottled)
2, 6 oz packages portobello mushroom caps, cleaned, trimmed and diced
1/2 t dried thyme (I use a little more)
1, 15 oz jar chopped plum tomatoes or 2 C chopped plum tomatoes (I use canned, low-sodium, diced organic)
Sea salt and fresh ground pepper to taste
Directions: Heat oil in large skillet and saute onions until lightly browned, 3-4 minutes, stirring often. Add garlic, saute for about 1 minutes. Stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2-3 minutes. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over a little brown rice, bulgur wheat pilaf, cornmeal polenta or my personal favorite, shirataki noodles (stay-tuned for an entire blog on these babies - they are life-changing)!
