Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
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
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!
Nutrition
Calories: 190kcalCarbohydrates: 30gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 360mgFiber: 7gSugar: 4g
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.