30-minute Portobello Mushroom Stir-Fry

Name: 30-minute Portobello Mushroom Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 serving
Ingredients: 2 cloves garlic; 2 tsp minced ginger; 3-4 Tbsp maple syrup; 1/2 tsp red pepper flake; 3-4 Tbsp tamari; 1 Tbsp sesame oil; 3 Tbsp lime juice; 1 Tbsp water; 2 portobello mushrooms (~20 g each); 1 medium red bell pepper; 1 cup chopped broccolini; 1 cup chopped green onion; 4 cups cooked brown rice or cauliflower rice; 1 tsp sesame seeds

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5.0

192 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3
Calories
161 kcal
Course
Main Course
Cuisine
Chinese, Vegan

30-minute Portobello Mushroom Stir-Fry

Valerie Marks

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Flavorful, satisfying portobello mushroom stir-fry with red bell pepper and broccolini. Naturally sweetened and just 30 minutes to prepare!

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Ingredients

Servings

MARINADE/SAUCE

2 cloves garlic (minced // 2 cloves yield ~1 Tbsp)
2 tsp minced ginger
3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
1/2 tsp red pepper flake (more or less to taste)
3-4 Tbsp tamari (or soy sauce if not gluten-free // more or less to taste)
1 Tbsp sesame oil (toasted or untoasted)
3 Tbsp lime juice
1 Tbsp water

VEGETABLES

2 portobello mushrooms (~20 g each)
1 medium red bell pepper (thinly sliced)
1 cup chopped broccolini
1 cup chopped green onion (optional)

FOR SERVING optional

4 cups cooked brown rice or cauliflower rice
1 tsp sesame seeds

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Instructions

Cook rice (or cauliflower rice) if serving with stir-fry. I prefer this method from Saveur.
Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

Notes

*Nutrition information is a rough estimate calculated without additional toppings/sides.

Nutrition Information

Show Details

Serving 1serving Calories 161 (8%) Carbohydrates 26.5g (9%) Protein 6.1g (12%) Fat 5g (8%) Saturated Fat 0.7g (4%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 1040mg (43%) Fiber 4g (16%) Sugar 15.8g (32%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 161 kcal

% Daily Value*

Serving	1serving
Calories	161	8%
Carbohydrates	26.5g	9%
Protein	6.1g	12%
Fat	5g	8%
Saturated Fat	0.7g	4%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1040mg	43%
Fiber	4g	16%
Sugar	15.8g	32%