Portobello Mushroom & Broccoli Stir-Fry
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why make this recipe
Portobello Mushroom & Broccoli Stir-Fry is a vibrant and flavorful dish that makes it easy to enjoy healthy eating. This recipe showcases the rich, meaty texture of portobello mushrooms combined with the crispness of fresh broccoli. It’s quick to prepare and packed with nutrients, making it a great choice for a nutritious weeknight dinner. Plus, it’s easy to customize with your favorite veggies or proteins.
how to make Portobello Mushroom & Broccoli Stir-Fry
Ingredients:
- 12 oz. Portobello mushrooms
- 2-3 cups fresh broccoli florets
- 1 yellow onion
- 1 red bell pepper
- Optional: sesame seeds for topping
- 1/2 cup vegetable broth
- 3 Tbsp. tamari (or soy sauce)
- 2 Tbsp. hoisin sauce
- 2-3 cloves garlic
- 1 Tbsp. cornstarch
- 1-2 tsp. ginger, freshly grated
Directions:
- Make the stir-fry sauce by mincing the garlic and combining all sauce ingredients in a small bowl. Whisk them together and set aside.
- Wipe the portobello mushrooms clean with a damp towel, remove their stems, and slice them into thin strips.
- Slice the onion and bell pepper.
- In a large skillet over medium-high heat, sauté the portobellos, bell pepper, onion, and broccoli florets. Use vegetable broth or water instead of oil to keep it oil-free. Sauté for 7-8 minutes, adding more broth or water if needed.
- Whisk the sauce again and add it to the skillet. Toss everything well to combine.
- Sauté for another 2-3 minutes or until the sauce thickens slightly, stirring often.
- Serve over rice, quinoa, or noodles. Top with sesame seeds and more tamari if desired.
how to serve Portobello Mushroom & Broccoli Stir-Fry
This stir-fry is versatile and can be served over various bases like rice, quinoa, or noodles. It’s perfect for a wholesome meal or a quick lunch. You can also add different toppings like chopped scallions or crushed peanuts for extra flavor and texture.
how to store Portobello Mushroom & Broccoli Stir-Fry
To store leftovers, let the stir-fry cool down completely. Place it in an airtight container and keep it in the refrigerator. It should last for 3-4 days. You can reheat it in a skillet over low heat or microwave it until hot.
tips to make Portobello Mushroom & Broccoli Stir-Fry
- Make sure to wash the mushrooms gently to avoid adding water.
- Customize the recipe by adding your favorite vegetables such as bell peppers, snap peas, or carrots.
- For extra protein, consider adding tofu, chicken, or shrimp.
- Adjust the sauce ingredients based on your taste preference. If you like it spicier, add some chili flakes or sriracha.
variation
You can easily switch up the vegetables or the protein in this recipe. Try adding snap peas, carrots, or even baby corn for a different texture. If you want to make it heartier, include tofu or cooked chicken.
FAQs
1. Can I use other types of mushrooms?
Yes, you can use other mushrooms like shiitake or button mushrooms if you prefer. Just keep in mind that different mushrooms have different flavors.
2. Is this stir-fry gluten-free?
To make it gluten-free, use gluten-free tamari instead of soy sauce, and check that your hoisin sauce is also gluten-free.
3. Can I make this stir-fry ahead of time?
Yes, you can prepare the sauce and chop the vegetables ahead of time. Just store them separately in the refrigerator and cook them when you’re ready to eat.
Portobello Mushroom & Broccoli Stir-Fry
Ingredients
Method
- Make the stir-fry sauce by mincing the garlic and combining all sauce ingredients in a small bowl. Whisk them together and set aside.
- Wipe the portobello mushrooms clean with a damp towel, remove their stems, and slice them into thin strips.
- Slice the onion and bell pepper.
- In a large skillet over medium-high heat, sauté the portobellos, bell pepper, onion, and broccoli florets using vegetable broth or water instead of oil for an oil-free option. Sauté for 7-8 minutes, adding more broth or water if needed.
- Whisk the sauce again and add it to the skillet. Toss everything well to combine.
- Sauté for another 2-3 minutes or until the sauce thickens slightly, stirring often.
- Serve over rice, quinoa, or noodles. Top with sesame seeds and more tamari if desired.
