Ameijoas à Bulhão Pato (Clams Bulhão Pato Style - SHELLFISH-FREE)

Name: Ameijoas à Bulhão Pato (Clams Bulhão Pato Style - SHELLFISH-FREE)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb Cremini mushrooms, quartered; 4 cloves Garlic, minced; 1/4 cup Fresh cilantro, chopped; 1/2 cup Dry white wine; 2 tbsp Lemon juice; 2 tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Black pepper

A classic Portuguese dish reimagined without shellfish. Tender mushrooms are sautéed with garlic, cilantro, white wine, and lemon juice for a bright and flavorful snack.

10m prep + 15m cook4 servings

SHELLFISH-free

180 cal|6g protein|12g carbs|12g fat|3g fiber

Ingredients

1 lb Cremini mushrooms, quartered
4 cloves Garlic, minced
1/4 cup Fresh cilantro, chopped
1/2 cup Dry white wine
2 tbsp Lemon juice
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

1Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat, approximately 400°F (200°C).
2Add the 1 lb of cremini mushrooms, quartered, and the 4 cloves of garlic, minced, to the hot skillet. Sauté, stirring occasionally, until the mushrooms are tender and have a browned appearance, about 8 to 10 minutes.
3Pour the 1/2 cup of dry white wine and the 2 tablespoons of lemon juice into the skillet. Bring the liquid to a simmer and cook for 2 to 3 minutes, allowing the sauce to reduce slightly.
4Stir in the 1/4 cup of fresh cilantro, chopped, along with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
5Serve the Ameijoas à Bulhão Pato immediately.

Substitutions

Clams → (avoids Shellfish)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.