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 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.
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.
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:
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!
30-minute Portobello Mushroom Stir-Fry
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
- 4 cups cooked brown rice or cauliflower rice
- 1 tsp sesame seeds
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 (1 of 3 servings)
Lynne says
Soooooooo good! The sauce is the true star. I will memorize the sauce recipe to use over and over. I used portobello, zucchini and onion because that’s what I had. Also added the package of tofu I found hiding in the fridge. Served on brown rice and topped with cashews. It was spectacular!
Amazing! We’re so glad you enjoyed it, Lynne. Thank you for sharing! xo
Terry Grieve says
I made this for dinner last night! The sauce is fantastic! Thanks for an amazing recipe.
Thank you for the amazing review, Terry! xoxo
Patty says
Excellent! Beautiful flavours. I used two Tblsp maple syrup which I will reduce to one next time. Sautéed broccoli, red peppers and green onions after the mushrooms were out of the pan. Added a bit of water to steam broccoli. Next time will use an extra mushroom or two as they cook way down. Sprinkled with raw cashews before serving. So yummy!!
Lovely! Thank you for sharing, Patty! xo
Hettie says
What a delicious dish! I followed it to the letter because I generally do not have a lot of success with Asian-style recipes. I’m glad I did because it turned out perfectly. Thanks!
Yay! We’re so glad it was a success, Hettie. Thank you for the lovely review! xo
Brenna says
This was amazing! So much flavor! I added onions and changed the broccolini to broccoli since that’s what I had on hand as well as adding a little bit more garlic. Perfect simple dinner that uses up all those leftover veggies in the fridge!
We’re so glad you enjoyed it, Brenna! Thank you for the lovely review! xo
Jen T says
This was a hit. We used EVOO instead of sesame due to an allergy but it was delicious! Added frozen riced broccoli and cauliflower and pork. Yum.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Jen!
Jewlie Harley says
Made this with brown rice noodles for my New Year dinner – YUM!!!
Yum! Thanks for the great review, Jewlie!
Mrs Jagger says
This marinade was so delicious ! I marinated the mushrooms and then peppers and Brussel sprouts and baked it on a couple of cookie sheets. Served over jasmine rice. Added last of marinade over top and some green onions. Big hit!! Will definitely make this again. Yummy!
We’re so glad you enjoyed it. Thanks so much for the lovely review! xo
Rumy says
Dana,
I love your recipes – here and in the cookbook!
One problem I noticed, is that the recipe image does not print in the pdf file. I tried both Chrome and Edge, and it is the same.
Can you please check on that?
Thank you!
Rumy
Hi Rumy, we’re so glad you enjoy our recipes! This should be fixed as of yesterday. Mind letting us know if it’s still happening today?
Rumy says
Hi Dana,
Thank you for replying!
I checked on both Chrome and Edge today, and found that the issue persists. Could it be a setting or plugin that is not working properly?
Hi Rumy, we aren’t able to replicate the issue on our end. Have you tried clearing cookies on those web browsers? Let us know if the issue continues after that.
Samantha says
Loved this! I didn’t have broccolini, so I threw in chopped carrot instead (with the red pepper). Turned out to be the best carrot I’ve eaten in a long time! I also added a cup of fresh spinach to the veggies at the very end, and I served with sushi rice and roasted tofu. I’ll definitely be making this recipe again soon. :-)
Ooo nice! Thanks so much for the lovely review and for sharing your modifications, Samantha!
Elizabeth says
marinade is amazing and will be making it for lots of uses! One question, tho: at which step do you add the portobellos to the other veggies after cooking?
Thanks so much for the review, Elizabeth! The mushrooms get added back in step 7!
Holly says
Absolutely delish. The trick with the mushrooms really made this dish!
We’re so glad you enjoyed it, Holly! Thank you for sharing! xo
Holly says
I had quite a few portobello mushrooms, so I was looking for new ways to cook them. The marinade in this recipe is absolutely lovely. I used a pinch of powdered cayenne pepper in place of the red chili flakes. And soy sauce insted of the tamari. It was lovely and sticky sweet with a very nice balance of flavors. I couldn’t pick out the exact lime flavor, just that their was a nice sour tang.
I was only cooking mushrooms, so had quite a lot of sauce per bite. If I made is without the other veggies again I would use less sauce per mushroom. Around 3-4 midsized portobello with the amount of sauce the recipe makes would be nice.
Thank you for sharing your experience, Holly! We’re so glad you enjoyed it! xo
Loni says
This recipe was a huge hit with my family. Its the perfect combination of nutrient-rich vegetables with a sweet/spicy sauce. Well done, Minimalist Baker! My family thinks I’m a genius in the kitchen but all the glory goes to you for providing such amazing, healthy recipes that are easy to make on work nights.
Woohoo! We’re so glad you and your family enjoyed it, Loni. Thanks so much for sharing! xo
Anita says
Fabulous recipe! Loved trying it out for dinner tonight! Thank you *yet again* for this ever amazing website!
Aw, so kind! We’re so glad you enjoy our recipes, Anita! xo
Kendra says
This was a great recipe and came together really quickly. 10/10
We’re so glad you enjoyed it, Kendra! Thanks for sharing! xo
Chelsy says
I accidentally used dark soy sauce but it turned out stellar! Thank you!
Lovely! Thanks for sharing, Chelsy! xo
Leslie Olson says
Delicious stir fry.
Added turmeric with the ginger and less maple syrup.
Thanks for sharing, Leslie!
Karolina says
it’s a great recipe, works well with other veggies added, it’s my staple for months now!!
We’re so glad you enjoy it, Karolina! Thanks for sharing! xo
Kim says
Delicious and easy!!!
Thanks for sharing, Kim! xo
Lionel Reed says
Hi M.B.
This looks deeelish. I’m going to give it a go :)
One question, do you peel your Portobellos?
Hi Lionel, no need to peel them! We like to wipe any dirt off with a damp paper towel.
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.
We’re so glad you enjoyed it, Amy! Thanks so much for sharing!
purva says
it was so good
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.
Thanks for sharing your experience and tips, Nik!
Cole W says
Excellent recipe – absolutely delicious. My new go-to marinade for all mushrooms. Brilliant.
We’re so glad you enjoyed it, Cole! Thanks so much for the lovely review!
Deb says
The marinade is fantastic. Perfection in recipe form. Love it!
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
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 ?
FD says
Hi Dana, can this recipe be made with other kinds of mushrooms?
Sure!
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!
We’re so glad you enjoyed it, Julia! Thanks for the feedback- we’ll look into it!
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
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.
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
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
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.
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.
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!
Thanks, Heather!
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.
Lauren says
this was sooo good. the sauce is $$$$$. definitely will be making again.
Whoop! We are glad you enjoyed it, Lauren :)
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.
Yay! We are glad to hear you enjoyed this recipe, Daena!
Chris says
I substituted fresh spinach for the broccoli, love how simple it was.
Thank you, Chris
Glad to hear you enjoyed it, Chris!
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!!!!
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
Thanks for pointing that out, J!
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!
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.
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.
Fay says
Wonderful! Delicious! Easy! Healthy!
Oh boy did we love this.
Definitely making this again. And again. And again.
Iryna says
It was so delicious! I will definitely be making this again and again. Very tasty marinade. I love your recipes!
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. :)
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!!
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.
Laura A Raheb says
Could I sub the red pepper flakes with garlic chili sauce?
Hi Laura! That sounds tasty!
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.
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.
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.
Sherry says
Made this tonight and everyone loved it! I subbed kale and spinach for broccolini. Will definitely make this again! Thanks for sharing!!
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.)
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.
Jen says
This was easy and flavorful. I will make again.
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!
Caroline says
Just made this for dinner… SO GOOD! I used broccoli, peas, and peppers as my vegetables… The portobellos are so flavourful!
Katie says
This recipe made me love Portebellos! It’s amazing!
Sam says
This marinade (and recipe!) is absolutely delicious. Thanks!
Carrie says
Absolutely delicious!!! The portobellos were sooooo tasty! I’ll definitely be making again. Thank you.
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!
Hema Nambiar says
Tried it today. Very tasty marinade. Will definitely be making it again.
Thank you.
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!
Mary says
Really good–I used regular onions since I didn’ have green, and zucchini instead of broccoli.
Mic greg says
Really good making this again tonight with cauliflower rice !
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!
Jenny says
Thank you for the recipe, I just made it and it was phenomenal!!!
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. ?
Jeremy Anderson says
Delicious and thank you. My only question is, what happened to the stems?
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?
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.
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.
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.
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!
Rachel Hochstetler says
SO delicious and SO easy!! A new go-to for our family.
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!!
Noofin says
delicious!! the marinade was amazing! thank you for posting. will definitely be a repeat meal!
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.
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.
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!
Thanks Cindy!
Mavis says
This was so good. I made this this morning and took to work for lunch.
Lovely! thanks for sharing, Mavis!
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!
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!
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!
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 :)
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..
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!
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!
Holly says
Fantastic!!!!!!!!! Love these kinds of recipes, your food is so yummy
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 :)
Me, too! Thanks, friend!
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!
So great! Hope you love it, Stella!
Roxana says
Perfect dish when you want to eat something very good and tasty and without meat:) Thank you for sharing!
Edith says
Such a great dinner for summer :)
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!
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!!
Lovely! Glad you liked it. Thanks for sharing!
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 :)
SO kind! Thanks Amy! Hope you love this recipe AND the book! xoxo
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.
You get me.
Esther says
Yum! I can’t wait to try this. Off the Trader Joe’s to get the ingredients right now :)
Yay! Let me know how it goes!
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!
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.
Thanks, friend!
Grace says
Thank you!
Delicious and next time doubling the marinade for steak, chicken etc. So easy!
Aleksandra says
Just in time for my Asian food addiction :)