I realized something lately. The blog does not have nearly enough stir-fries considering how much I enjoy them.
I view stir-fries as the easiest, tastiest way to use up whatever produce you have on hand. Just serve over quinoa or brown rice and you have a seriously hearty, vegetable-packed, nutritious meal.
When I want something super hearty, I look no further than portobello mushrooms.
Can I tell you a secret? My absolute favorite portobello mushroom recipe at the moment is in our 31 Meals eCookbook (which has been recently updated to be entirely plant-based!).
Think juicy portobello burgers with a creamy vegan garlic aioli sauce. It’s so good my eyes rolled back in my head when I took my first bite.
Since then, my affection for portobellos has grown into full blown obsession. I had to put them in a stir-fry – there was no question.
This stir fry requires 10 basic ingredients and comes together in about 30 minutes!
The marinade is the perfect balance of savory, citrusy, and sweet. And the mushrooms soak it all up and get incredibly juicy and flavorful.
Once your portobellos have had a few minutes to marinate, it’s onto the stovetop, where they get a sear on both sides and begin to slightly caramelize. Oh mama.
For vegetables, I went with red bell pepper and broccolini. But I think you could use pretty much anything you have on hand! This is a very flexible, adaptable recipe that delivers big on flavor.
I hope you love this stir fry! It’s:
This would make the perfect plant-based meal when you’re craving something hearty but healthy. I think it would be especially great for hosting because just about everyone loves stir-fry and it’s so satisfying no one will realize they’re eating an entirely vegan/gluten-free meal.
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
30-minute Portobello Mushroom Stir-Fry
- 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp)
- 2 tsp minced ginger
- 3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
- 1/2 tsp red pepper flake (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
- 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
- 4 cups cooked brown rice or cauliflower rice
- 1 tsp sesame seeds
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 flake 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.
*Nutrition information is a rough estimate calculated without additional toppings/sides.