Ameijoas à Bulhão Pato (Clams Bulhão Pato Style - SHELLFISH-FREE)
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 servingsSafety: 100/100
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 olive oil in a large skillet over medium-high heat.
- 2Add the mushrooms and garlic and sauté until the mushrooms are tender and browned, about 8-10 minutes.
- 3Pour in the white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
- 4Stir in the cilantro, salt, and pepper.
- 5Serve immediately with crusty bread for dipping.
Substitutions
Clams →
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.
Related Guides
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Get the App — from $9.17/monthCancel anytime. No commitments.