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–+ servings

30-minute Portobello Mushroom Stir-Fry

Flavorful, satisfying portobello mushroom stir-fry with red bell pepper and broccolini. Naturally sweetened and just 30 minutes to prepare!
Author Minimalist Baker
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Chopsticks resting on a bowl of our flavorful Portobello Mushroom Stir Fry
4.96 from 67 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Course Entrée
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

MARINADE/SAUCE

  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 2 tsp minced ginger
  • 3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
  • 1/2 tsp red pepper flakes (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

US Customary - Metric

Instructions

  • Cook brown rice (or cauliflower rice) if serving with stir-fry.
  • 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 flakes 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 (1 of 3 servings)

Serving: 1 serving Calories: 161 Carbohydrates: 26.5 g Protein: 6.1 g Fat: 5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1040 mg Fiber: 4 g Sugar: 15.8 g