30-Minute Portobello Mushroom Stir-Fry

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Serving of our flavorful Portobello Mushroom Stir Fry with vegetables for a gluten-free vegan meal

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.

Sliced portobello mushrooms for making a delicious gluten-free plant-based stir fry recipe

Can I tell you a secret? My absolute favorite portobello mushroom recipe at the moment is our Balsamic Portobello Burgers. 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.

Whisking together sauce ingredients for making our simple Portobello Mushroom Stir Fry recipe

Origin of Stir Frying

It’s thought that the cooking method of stir frying originated in China. Traditionally, stir fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a cast iron skillet for this recipe.

You can take a deeper dive into the history of stir frying here.

How to Make This Mushroom Stir-Fry

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.

Pouring sauce over sliced portobello mushrooms for plant-based stir fry

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.

Cooking sliced portobello mushrooms in a cast-iron skillet

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:

Hearty
Flavorful
Vegetable-packed
Healthy
Simple
& Delicious

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!

Cooking bell peppers and broccolini for a healthy vegan stir fry

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
Print
Chopsticks resting on a bowl of our flavorful Portobello Mushroom Stir Fry
4.93 from 42 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Course Entree
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)
  • 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

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

Instructions

  • Cook rice (or cauliflower rice) if serving with stir-fry. I prefer this method from Saveur.
  • 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 9×13-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
Bowl of our gluten-free vegan Portobello Mushroom Stir Fry recipe served over rice

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  1. Lionel Reed says

    Hi M.B.
    This looks deeelish. I’m going to give it a go :)
    One question, do you peel your Portobellos?

  2. Amy says

    The flavors are absolutely delicious! I had extra cabbage and added that in with the vegetables. Way better than store bought marinaded and will be making this again.

  3. Nik says

    I made quite a few changes and it turned out awesome. I think you can’t go too far wrong with this combination. Here’s my take on it just to give you some ideas.
    – doubled the garlic
    – used 2″ of grated ginger which is I think about equivalent to twice what’s stated
    – substituted 2 tbsp of brown sugar for the maple syrup – I don’t like a dish like this to be sweet
    -doubled the red pepper flakes
    – used olive oil
    – used juice from 1/2 a lime, could have used a bit more, not sure how that compared to the stated 3 tbsp
    – instead of bell pepper and broccolini I bought a 4 cup clamshell of precut mixed stirfry veggies, and diced them
    – made one cup (uncooked) basmati rice
    – added another tbsp each of soy and oil to the marinade before adding to the veggies, but I had more veggies

    I would make this again. Some things I would try include:
    – cutting the mushrooms a bit smaller, this would allow 1 marinating them in a closed shakeable container 2 being able to cook them all at once
    – adding protein: edamame, egg, cashews, etc.
    – I might like peas, and am curious about seaweed for a more japanese take on it

    Finally, I would add that the 15 minutes of prep time and 15 minutes of cook time is highly optimistic for a junior cook. I won’t tell you how long it actually took me, but even if I knew what I was doing I think it would be at least 45 total for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Deb. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Erani says

    Just made it tonight. Delicious, doubled the marinade and now I have leftovers ;)
    I served this over the rice pressure cooked with lentils for extra protein.

    Yummy ?

  5. Julia Elman says

    This recipe is absolutely delicious! It would be helpful if it said somewhere to reserve remaining marinade, as I didn’t think of it the first time I made it. Thanks!

  6. Kate says

    The recipe calls for 3-4 tbsp of maple syrup and 1-4 tbsp of tamari (or soy sauce), I use only 3 tbsp of maple syrup and 3 tbsp of coconut aminos instead. Make a big difference!

    I also try it with other mushroom and it works just as well.

    Strongly recommend

  7. Bill vandergriff says

    I misused the maple syrup and instead used fresh pineapple juice. I also put pineapple in my stir fry. So yum! I have cooked it three times in two days and I’ll have it again tomorrow.
    Thanks for the awesome idea
    Ps I cook mine in a four quart Dutch oven on high heat.

  8. William vandergriff says

    This is an awesome recipe I made I loved it. Going to make it again… and again. I used regular broccoli and added snow peas and carrot slivers

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, William. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Beverley Knight says

    This recipe was delicious! Didn’t have broccolini so we substituted asparagus. Also added a dollop of homemade cashew sour cream on top. We’ll definitely be making this again! Thank you so much for sharing this recipe.

  10. Plisca says

    Thank you. This was outstanding! I added cut parboiled potatoes to the stir-fry instead of making rice. I had bok choy on hand rather than broccolini. I also added some chives with the sesame seeds. It was all delightful.

  11. Heather says

    I’ve made this a many times and my meat loving boyfriend who always wants meat never complains. I usually up the lime juice, soy sauce, and red pepper in the marinade and reduce the maple syrup for my tastes. It always turns out delicious and is super quick to make. This will forever be a regular in my book!

  12. Jaymie says

    I made this tonight! Happened to have everything on hand. Delicious. Will make again. I followed everything to a tee. Just did half the amount of mushroom and veggies.

  13. Daena says

    I made this recipe along with the recipe for cauliflower rice as the base & it was so delicious! Doubled up the recipe for the marinade because of the other comments & it was enough for 3 LARGE servings. Will definitely make this one again, lovely flavour profile savoury, sweet, spicy & the portobello mushrooms were so tasty.

  14. Mae says

    I made this and it was very tasty but definitely needs to be doubled up. Fortunately hubby was working outside when I made it so I scarfed the whole thing down and cleaned up as if nothing happened. I’m sure the house has wonderful smells from the mushroom marinade so I’ll be busted once he comes in. Oh well I can easily remake it. Very tasty and once mushrooms are marinated, it’s very quick to make. I mean – very quick!!!!

  15. J says

    Hi Dana,

    Thanks for posting this delicious dish. I look forward to trying it for myself! Just thought I would point out a minor typo in the nutritional facts. Surely the amount of sodium is 1040 mg, and not the listed 1040 g (a kilogram, in fact, haha!). No intention of being pedantic, just figured the clarity would help out those members looking for precise nutrition facts. Thanks again for the recipes, as they are always appreciated.

    Yours truly,

    J

  16. Sonia says

    I made this with baby portobellos, onions, bell peppers and green onion. It was excellent! Probably the best stir fry I’ve made. I cooked everything until the sauce was thick and coated all the veggies nicely and we ate it with creamy avocados. My kids loved it as well – true testament to how good this recipe is!

  17. Curt says

    I used baby portabellas, brocolli along with some onions as we were on vacation and had limited availability of ingredients. It was lovely. One of the better stir fries I’ve made.

  18. Bertha Hughes says

    I loved the flavour of this recipe!
    I had left over snap peas and leek and sautéed them in place of the broccolini and it was delicious. I will certainly make this many times as the marinade is quite lovely-the perfect combination of sweet and spice!! (I didn’t add the sesame oil as I like to dry saute).
    Thank you.

  19. Fay says

    Wonderful! Delicious! Easy! Healthy!
    Oh boy did we love this.
    Definitely making this again. And again. And again.

  20. Carrie says

    Awesome! I’ve prepared a couple other of your stir fry recipes and they were great but this one is my absolute favorite. It’s the lime, I think. It gives a very fresh, crisp edge to the marinade. Thanks very much for your amazing work and helping those of us with literally no imagination. :)

  21. Jess says

    Just made this tonight and it was so delicious!!! This marinade is so fire, I will certainly be saving that for later! I am not even the “cook” in the house and my boyfriend said this was a recipe to keep!!! Thank you Dana!!

  22. Jill Nelson says

    Dana – I have a question about the new plant based 31 day meal ebook.
    Would you please tell me the fat content of the majority of the recipes?
    Thank you!
    I have enjoyed making many of your recipes and plan to make this stir fry tonight.

  23. celeste says

    I was looking for a recipe because I purchased Portobella mushrooms on impulse at Trader Joes. I will make this tomorrow and let you know how it turned out. Thank you for the recipe.

  24. Lynnette says

    Made this tonight and it was deliscious! I will definitely be making it again but next time I will double the marinade to have extra to toss over the final dish.

  25. Trish says

    New to the vegan space and came across this recipe. I have to say this was yummy..with 1 substitution.. used cauliflower rice to reduce the carbs. My husband who’s pretty picky loved this and said it was a keeper! Thanks for sharing this great recipe for newbies like us.

  26. Sherry says

    Made this tonight and everyone loved it! I subbed kale and spinach for broccolini. Will definitely make this again! Thanks for sharing!!

  27. Christina E says

    This marinade is absolutely delicious! I will definitely be making this again in the very near future. (I used red and green bell peppers, baby bok choy, red and green onions.)

  28. Patricia Mc Dermott says

    I am a sixty eight year old lady who is three weeks into a plant base lifestyle. Made this dish tonite I thought I died and went to heaven. This is by far the best recipe I have tried in the last three weeks. So easy and so good.

  29. Jennifer says

    I just made this for dinner tonight. This is the first one of your recipes I tried. What a winner! We loved it. I only had cremini mushrooms, but it was fantastic. Looking forward tomorrow night’s dinner of leftovers. Thanks!

  30. Caroline says

    Just made this for dinner… SO GOOD! I used broccoli, peas, and peppers as my vegetables… The portobellos are so flavourful!

  31. Lauren says

    VERY delicious, easy, and flavorful. I followed the recipe exactly with additions of brown rice, green onion, sesame seeds, and a little Sriracha. Used 2 portobellos…. next time we may double at husband’s request.

    Thank you (again) for an awesome recipe!

  32. Kate Wilson says

    This marinade/sauce is killer! I took it easy on the red pepper flakes because I have a 2 year old, but we gobbled this up. I’m putting this into our recipe rotation. Thanks Dana!

  33. Laurie says

    I love this recipe and I love this website! I made this for dinner and wow it’s good!
    I used portobellos, broccoli, spinach and green onions because that’s all I had in the fridge. I also ran out of soy sauce (the horror!) so I mixed a little miso paste with water to make up for it. I will be using this marinade on Gardein chick’n too. Next time I’ll definitely have peppers and enough soy sauce on hand. Thank you for getting me out of my teriyaki rut!

  34. Joanna says

    Simply AMAZING!! I am cooking weekly for my family. Dana I believe we are soul sisters with our love for food but thanks to you I am finding a love of new foods becoming a vegan. THANK YOU for sharing your passion!! The world is a better place. ?

  35. kungaa joseph says

    want to make this dish, but the sodium is so high; how can this be healthy. I am on blood pressure medicine and have been trying vegan dishes; many have high sugar contents or high sodium. Could I use coconut aminos instead of soysauce or tamari?

  36. Gabe says

    This was awesome. I’m amazed how the portobellos absorb that liquid and really give the whole dish an amazing flavor. I was skeptical when there wasn’t a sauce but I was totally wrong. I made mine with regular broccoli as I didn’t have any broccolini on hand and worked just fine. I definitely added the marinade as directed while sautéing the vegetables and it all turned out great…over brown rice. Thanks so much for the recipe and your blog. Very appreciated.

  37. Maggi says

    This is so good! The sauce is amazing. I omitted the fresh ginger because my husband doesn’t like it (!!!!) and instead snuck in a little powdered ginger. I also cut the red pepper flakes back to 1/2 tsp. because I’m a wimp about spicy food.

    Seriously delicious and beautiful, too.

  38. Hali says

    This marinade was delish on portobellos! Thank you for sharing! I used onion, spinach and carrots as my veggies and served it over garlic brown rice & quinoa.

  39. Sylvia says

    This recipe is amazing. The marinade was really flavorful. I used 1.5 large mushrooms (~60g each). I want to try this marinade on some tufu as well. Thanks again, Minimalist baker — another one out of the park!

  40. Cindy says

    I just made this – specifically with the marinade and mushrooms – with some left over veggies.
    I didn’t have red pepper flakes, I used cayenne pepper.
    It was SO good!!
    Thank you for the recipe!!

  41. Jess says

    Ohmygoodnessthisstirfry! My local Wegmans only had broccoletti (which I had never heard of but it looked similar enough to broccolini?). Even though I tend to not repeat recipes often, at least in a given month, this was so tasty I made it again the next week! I added some snow peas and next time I might try water chestnuts too.

  42. Alexis says

    The recipe was good overall. It definitely tasted very fresh thanks to all the veggies. I substituted the broccolini for broccoli due to the cost of broccolini. I did, however, have some problems with the sauce. I think maybe I just don’t have a taste for ginger. Everytime I try a recipe that has ginger as a component, I end up slightly disappointed. I would make this again but without ginger.

  43. Cindy says

    My boyfriend and I made this after craving something savory on a Friday night .SO INCREDIBLY DELICIOUS! We added some baby bok choy in there too and it paired really well. I honestly felt like I was eating take-out but with so much more flavor and substance. Thank you for sharing your delicious creativity. You definitely inspire me to cook more everyday! XOXO

    P.s. I also can’t wait to make the simple vanilla cupcakes from your cookbook to share with my elementary school aged students for their end of the year treat!

  44. helen hight says

    This was my first time to try one of your recipe’s. It was just wonderful. I made it for my grand daughter because she is vegan. When I told her I got the recipe from the Minimalistbaker she said that is my favorite one to use! So we were all happy! Thank you!

  45. Rosie says

    This looks delicious, and I’m making it tonight! I’m pretty new to your website, but I’ve tried a couple recipes and they have been great!!!
    I have a general question – I noticed that you use a cast iron skillet for many of your recipes. What size skillet is shown in the photos, and can you give any tips on using cast iron? I have always been kind of “afraid” of this. How do you keep it from rusting? Is it “safe” (I’m thinking leaching of metals and lead, but I don’t recall where I got that in my head).
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Rosie! Mine is a 10-inch, I believe. Cast irons are actually healthy to cook on, especially for vegetarians and vegans because your body absorbs some of the iron! A great brand is Lodge. Good luck!

  46. Gabriela says

    OMG ! I was just searching for a recipe where I could use the mushrooms I got in my fridge. Definitely trying this! Great post :)

  47. Tina says

    This is an outstanding and fantabulous recipe and I really enjoyed it while reading it.. I am one of the renowned Corporate Caterers in Mumbai and I am really amazed by what you have done it for me..

  48. Nat says

    I love the idea of stir fry, but it always seemed to be so boring for my family if I didn’t put any meat inside it. This one looks so lovely and colourful though! I must definitely try it out asap!

  49. Sara says

    made this for dinner tonight and my boyfriend and i both loved it! so simple and yummy! i actually marinated the mushrooms overnight because i meant to make it yesterday (oops) but they were definitely the best part…for the other veggies i cleaned out the fridge and used green pepper, celery, broccoli and red onion. thanks for the great recipe!

  50. Sarah | Well and Full says

    Portobello mushrooms are like gold for vegans. They’re so hearty and satiating!! And I love the sauce you paired it with, it looks absolutely delicious :)

  51. Stella @ Stellicious Life says

    Lol, I just made a very similar recipe for dinner yesterday and this morning saw your recipe: I used mushrooms, peppers, onion and would have wanted to add broccoli and we were out of it. I made a peanut butter, satay sauce for my stir-fry, and I agree, it tastes great with brown rice!

    ps: Your cookbook was finally delivered yesterday, it looks fantastic! Can’t wait to try the recipes!

  52. Roxana says

    Perfect dish when you want to eat something very good and tasty and without meat:) Thank you for sharing!

  53. Cassie says

    Ooh la laaaaaaaa! Mushrooms in a stir-fry sauce are basically heaven that can be made in a quick amount of time and in such an easy manner! White mushrooms are my favorite vegetables to put in a stir-fry for dinner!

  54. Kerri says

    This recipe was perfect for today because I had portobello mushrooms in my fridge calling out to me. Admittedly, I didn’t follow the recipe to a T, but I did follow the marinade recipe (and later used it as a sauce) and it was delicious!!

  55. Amy @ Thoroughly Nourished Life says

    There’s nothing better than a hearty dish of mushrooms! I love seeing all the different types stacked up at the farmers market. I’ll be picking up some portobellos this weekend and making this for dinner on Saturday night :)
    Thanks Dana!
    P.S. My copy of your cookbook arrived and I think I’ve put a post-it on every page! Time to get in the kitchen :)

  56. Silvia says

    This looks really good. I love Portobello Mushrooms. Who need´s meat when you have mushrooms?! Maybe i try it with Mie noodles.

  57. Masha | Cardio with Carrots says

    I love how that board makes those Portobello’s look HUUUUGEEE!!! So heavenly! I love the simplicity of the dish!

  58. Fernando @ Eating With Your Hands says

    The perfect entree for the summer! Love the yellow backdrop in these pictures!

    • Tom ~ Raise Your Garden says

      Yep. Mushrooms are super tasty and beefy for beefy guys like me who like a little bulk to their food minus the calories. So this stir fry looks amazing. I’m a gym teacher! I need some energy so I can beat my students at ping pong.