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–+ servings

Portobello Mushroom & Broccoli Stir-Fry

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A vibrant and flavorful dish featuring portobello mushrooms and fresh broccoli, making healthy eating easy and delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 12 oz Portobello mushrooms Cleaned and sliced
  • 2-3 cups fresh broccoli florets
  • 1 yellow onion Sliced
  • 1 red bell pepper Sliced
Sauce Ingredients
  • 1/2 cup vegetable broth
  • 3 Tbsp tamari (or soy sauce)
  • 2 Tbsp hoisin sauce
  • 2-3 cloves garlic Mince for sauce
  • 1 Tbsp cornstarch
  • 1-2 tsp ginger, freshly grated
Optional Toppings
  • sesame seeds For topping

Method
 

Preparation
  1. Make the stir-fry sauce by mincing the garlic and combining all sauce ingredients in a small bowl. Whisk them together and set aside.
  2. Wipe the portobello mushrooms clean with a damp towel, remove their stems, and slice them into thin strips.
  3. Slice the onion and bell pepper.
Cooking
  1. 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.
  2. Whisk the sauce again and add it to the skillet. Toss everything well to combine.
  3. Sauté for another 2-3 minutes or until the sauce thickens slightly, stirring often.
Serving
  1. Serve over rice, quinoa, or noodles. Top with sesame seeds and more tamari if desired.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 820mgFiber: 5gSugar: 3g

Notes

Make sure to wash the mushrooms gently to avoid adding excess water. Customize the recipe by adding favorite vegetables such as bell peppers, snap peas, or carrots. For extra protein, consider including tofu, chicken, or shrimp. Adjust the sauce ingredients based on taste preference; for spiciness, consider adding chili flakes or sriracha. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
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