Portobello & Brussels Sprouts Sauté
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Print Recipe
Print Recipe |
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 2 1/4 cups cooked barley
- 2 Tbsp harissa chili pepper paste
- 2 Tbsp olive oil
- 1 cup Brussels sprouts washed, trimmed, cut in half
- 1 cup portobello mushroom cleaned, stems removed, cut into 1" pieces
- 1 Tbsp garlic cloves peeled, minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups Jalapeno Pea Mash see link in Recipe Notes
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- Combine Barley and Harissa. Mix well. Keep hot.
- Heat 2 Tbsp oil in sauté pan over medium high heat.
- Add about 1-1/2oz of Brussels sprouts and 1-1/2oz mushrooms. Sauté until browned, 3-4 minutes.
- Add garlic, salt and pepper.
- On plate for 1 serving, layer 2oz Jalapeño Pea Mash, 3oz harissa-barley mix, 4oz sautéed brussels sprout-mushroom mix. Serve and enjoy!
Recipe Notes
Nutrition Facts
| Calories | 190kcal |
| Total FatSaturated FatTrans Fat | 6g1g0g |
| Cholesterol | 0mg |
| Sodium | 360mg |
| Total CarbDietary FiberSugars | 30g7g4g |
| Protein | 7g |
| Recipe Notes |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.