Sautéed Mushrooms and Broccoli Rabe

Sautéed mushrooms and broccoli rabe
Katie Workman / themom100
Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 4 servings
Nutrition Facts (per serving)
76 Calories
4g Fat
9g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 76
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 166mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 4g
Vitamin C 6mg 32%
Calcium 36mg 3%
Iron 1mg 6%
Potassium 409mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sautéed mushrooms and broccoli rabe is an effortless side dish. It's also surprisingly versatile, and you can serve this quick and simple recipe with any main dish. From chicken breasts to rib-eye steaks or tofu dishes to roast beef, it will be a great fit for the dinner table.

Use your preferred type of mushroom for this recipe. Favorites like shiitake, cremini, and button are excellent choices, as are portobello mushrooms. To make it really interesting, create a custom blend of different sliced mushrooms.

Any mushroom pairs nicely with broccoli rabe (or rapini in Italian). With its mini broccoli-like heads, this leafy vegetable has a distinctly bitter taste compared to regular broccoli. That bitterness cooks down a bit when sautéed, especially when paired with the garlic found in this dish (the two are natural companions). In this recipe, you can use the entire plant, including the stems, leaves, and florets; just be sure to chop it into bite-sized pieces. And while broccoli rabe provides a nice foil for richer dishes, you can use broccoli instead.

The mushroom sauté comes together quickly and is easy enough to whip up while your main dish is cooking. It works great as a side on its own, and you could serve it piled on top of a bowl of rice, quinoa, or any cooked grain. A squeeze of fresh lemon juice at the end is a nice finishing touch, too.


  • 1 tablespoon olive oil

  • 16 ounces sliced mushrooms, such as shiitake, cremini, or button

  • 1 teaspoon minced garlic

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 cups bite-sized pieces broccoli rabe

  • 1/4 teaspoon red pepper flakes

Steps to Make It

  1. Gather the ingredients.

  2. Heat a large skillet over medium-high heat and add the oil.

  3. Add the mushrooms and garlic, season with salt and pepper, and sauté for about 10 minutes until the liquid has evaporated and the mushrooms have nicely browned.

  4. Add the broccoli rabe and red pepper flakes, and sauté for another 8 minutes or so, until the broccoli rabe is crisp and tender.

  5. Taste, and adjust the seasonings as needed.

  6. Serve hot and enjoy.


  • When sautéing, use pure or light olive oil rather than extra-virgin olive oil, which cannot stand up to the high heat. If the pan gets too hot, it will fill your kitchen with smoke and give the food a slightly burnt taste.
  • This dish really is best when served immediately, and it's not a great one to save for leftovers because of the mushrooms. If you want to try and keep it, refrigerate it in an airtight container and eat it the next day (lunch would be best).