Portobello Big Mushroom Stir-Fry

Savor the hearty, umami-packed Portobello Big Mushroom Stir-Fry, a vibrant dish bursting with tender mushrooms, crisp vegetables, and a savory sauce. Perfect for a quick weeknight dinner, this recipe blends bold flavors and textures in just 30 minutes, making it a delightful, healthy meal for all.

Why You’ll Love This Recipe

This Portobello Big Mushroom Stir-Fry is a game-changer for mushroom lovers and busy home cooks alike. The star of the dish, portobello mushrooms, brings a meaty texture that satisfies even the heartiest appetites. Paired with colorful veggies like bell peppers and broccoli, every bite is a burst of freshness and crunch. The savory, slightly tangy stir-fry sauce, made with soy sauce, garlic, and ginger, coats each ingredient perfectly, creating a harmonious balance of flavors. It’s quick to prepare, taking only 30 minutes from prep to plate, making it ideal for weeknight dinners or meal prep. Plus, it’s customizable—swap veggies or proteins to suit your taste or pantry. Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals, this stir-fry is a wholesome, delicious option that’s sure to become a family favorite.

Recipe Tips and Tricks

• Slice Evenly: Cut portobello mushrooms into uniform slices to ensure even cooking and a consistent texture.
• High Heat is Key: Use a hot wok or skillet to achieve a nice sear on the mushrooms and keep veggies crisp.
• Don’t Overcrowd the Pan: Cook mushrooms in batches if needed to avoid steaming and promote caramelization.
• Prep Ahead: Chop all vegetables and mix the sauce in advance for a smoother cooking process.
• Taste the Sauce: Adjust the soy sauce or honey in the stir-fry sauce to balance saltiness and sweetness to your preference.
• Use Fresh Ginger: Freshly grated ginger adds a zesty kick that powdered ginger can’t match.
• Add Crunch: Toss in toasted sesame seeds or crushed peanuts just before serving for extra texture.
• Clean Mushrooms Properly: Wipe portobellos with a damp cloth instead of rinsing to prevent sogginess.

Yield: serves 4

Portobello Big Mushroom Stir-Fry

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Hearty portobello mushrooms, crisp veggies, and a savory sauce make this stir-fry a quick, flavorful weeknight dinner.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 4 large portobello mushrooms, sliced into ½-inch strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons vegetable oil, divided
• 2 green onions, sliced (for garnish)
• Cooked jasmine rice or lo mein noodles, for serving
• Optional: sesame seeds or crushed peanuts for garnish

Instructions

1. Get Ready to Cook: Gather all your ingredients and chop the veggies. This stir-fry comes together fast, so prepping ahead keeps things stress-free!
2. Make the Sauce: In a small bowl, whisk together soy sauce, honey, sesame oil, cornstarch, and ¼ cup water until smooth. Set aside for later.
3. Heat the Pan: Place a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Let it get nice and hot.
4. Cook the Mushrooms: Add the portobello slices in a single layer. Cook for 3–4 minutes per side until golden and slightly caramelized. Remove and set aside.
5. Sauté the Veggies: Add another tablespoon of oil to the pan. Toss in the bell peppers and broccoli. Stir-fry for 4–5 minutes until crisp-tender.
6. Add Aromatics: Push the veggies to one side. Add the remaining oil, garlic, and ginger to the empty side. Sauté for 30 seconds until fragrant.
7. Combine Everything: Return the mushrooms to the pan. Give the sauce a quick stir, then pour it over the veggies and mushrooms.
8. Toss and Coat: Stir everything together for 1–2 minutes until the sauce thickens and coats the ingredients evenly.
9. Garnish and Serve: Sprinkle with green onions and sesame seeds or peanuts, if using. Serve hot over rice or noodles.
10. Enjoy the Flavors: Dig into your vibrant, umami-packed stir-fry and savor the perfect balance of textures and tastes!

Notes

• For extra umami, add a splash of oyster sauce or mushroom soy sauce to the stir-fry sauce.
• If using frozen broccoli, blanch it briefly before stir-frying to maintain its vibrant color and texture.
• Avoid overcooking the mushrooms, as they can release too much water and become soggy.
• Double the sauce ingredients if you love an extra saucy stir-fry.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 353Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 582mgCarbohydrates 41gFiber 6gSugar 9gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Portobello Mushrooms: These large, meaty mushrooms are the heart of the dish, offering a robust, earthy flavor. Choose firm, dark-gilled mushrooms for the best texture.
• Bell Peppers: Red and yellow bell peppers add sweetness and vibrant color. Green peppers work too but are slightly less sweet.
• Broccoli: Fresh broccoli florets provide crunch and absorb the sauce beautifully. Frozen broccoli can be used but may soften more.
• Soy Sauce: Opt for low-sodium soy sauce to control saltiness. Tamari is a great gluten-free alternative for those avoiding gluten.
• Garlic and Garlic: Freshly minced garlic and grated ginger are non-negotiable for authentic stir-fry flavor. Avoid pre-packaged versions for maximum punch.
• Honey: A touch of honey balances the savory elements. Maple syrup or agave nectar can substitute for vegan diets.
• Sesame Oil: Toasted sesame oil adds a nutty depth. Use it sparingly as a finishing touch to preserve its flavor.
• Cornstarch: This thickens the sauce, giving it a glossy, restaurant-style sheen. Arrowroot powder is a good substitute.
• Green Onions: These add a fresh, mild oniony bite as a garnish. Chives can work in a pinch.
• Rice or Noodles: Serve the stir-fry over jasmine rice, brown rice, or lo mein noodles for a complete meal.

Variations and Substitutions

This stir-fry is incredibly versatile, allowing you to tailor it to your preferences or dietary needs. Swap portobello mushrooms for cremini or shiitake for a different mushroom flavor, though portobellos offer the meatiest texture. If you’re not a fan of broccoli, try snap peas, zucchini, or carrots for similar crunch and color. For a protein boost, add tofu cubes, tempeh, or even sliced chicken or shrimp for non-vegetarian versions—just cook the protein separately and toss it in at the end. If soy sauce isn’t your thing, coconut aminos provide a slightly sweeter, soy-free alternative. For a spicier kick, incorporate red chili flakes or a drizzle of sriracha into the sauce. If you’re avoiding honey, maple syrup or brown sugar works wonderfully. For a low-carb option, serve over cauliflower rice instead of traditional rice or noodles. You can also experiment with garnishes like cilantro, crushed cashews, or a squeeze of lime for a fresh twist.

Storage Options

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to revive the sauce.
• Freezer: Freeze the stir-fry (without rice or noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Portion the stir-fry with rice or noodles into individual containers for grab-and-go lunches. Reheat in the microwave for 1–2 minutes.
• Tip: Avoid freezing dishes with high-water-content veggies like bell peppers, as they may become mushy upon thawing.

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