Sautéed Portabella Caps with Baby Bok-Choy


This is one of the most simplest and easiest recipes I have made.  For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms.  The large caps has more distinct flavor and has a nice chewy texture when roasted.  Even though extra virgin olive oil is mainly used in salads (not for cooking), for this specific dish I preferred using extra virgin olive oil since it gives a distinct taste.  This dish can be served as a starter/appetizer with a warm bread roll or as a side dish with rice or sandwich


  • 2 caps large portabella mushrooms
  • 2 bunches baby bok-choy
  • 7-8 garlic cloves finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon crushed red pepper
  • 1 teaspoon roasted sesame seeds
  • Salt to taste


  • Cut Portabella caps into thick slices. Then cut the pieces diagonally into 2
  • Discard the thick base of bok-choy. Separate tender ribs from the leaves.  Chop the ribs into about ½ inch pieces.  Tear leaves roughly.
  • Add olive oil to a large skillet and add garlic and sauté in low flame until garlic is golden brown
  • Increase flame to high and add mushrooms and the chopped bok-choy ribs and sauté for about 5 minutes.
  • Now lower the heat and add crushed red pepper and bok-choy leaves and sauté until leaves are slightly wilted.
  • Add toasted sesame seeds and mix well. Alternatively you can sprinkle the sesame seeds while serving.

Yields: 2 side dishes

Source: Chelvi’s Original

2 thoughts on “Sautéed Portabella Caps with Baby Bok-Choy

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