Portobello Mushroom & Broccoli Stir-Fry

Portobello Mushroom & Broccoli Stir-Fry

Portobello Mushroom & Broccoli Stir-Fry Recipes

Asian-style take-out made easy (and healthy) right at home! This oil-free Portobello Stir-Fry is an amazing 30-minute weeknight dinner that's both satisfying and customizable with your own favorite veggies.

Cuisine : Asian, Gluten-Free Option, Oil-Free, Vegan,
Recipe Yields : 3
Prep time : 15 minutes
Cook time : 15 minutes
Keywords : ,


  • 2 extra-large portobello mushrooms (about 12 oz.)
  • 2-3 cups fresh broccoli florets
  • 1 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 (gluten-free if necessary*)
  • 2-3 cloves garlic
  • 1 Tbsp. cornstarch or arrowroot (to thicken)
  • Optional: 1-2 tsp. grated/minced ginger


  1. Make the stir-fry sauce: mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.
  2. Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).
  3. Slice onion and bell pepper.
  4. In a large skillet over med-high heat, saute portobellos, bell pepper, onion, and broccoli florets. (For oil-free saute, use about 3 Tbsp. broth/water in place of oil.)
  5. Saute for 7-8 minutes, gently stirring occasionally. Add a touch more water/broth as needed.
  6. Whisk the sauce again and add to skillet. Toss well to combine and saute for 2-3 minutes or until slightly thickened, stirring often.
  7. Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.

Rated : 5 from 9 votes
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