Name: Portabella Mushroom Stir Fry with Asian Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian Fusion
Ingredients: 4 large Portabella mushrooms, sliced; 1 cup broccoli florets; 1 red bell pepper, julienned; 1 carrot, julienned; 1/2 cup snow peas; 1/4 cup soy sauce (or tamari for gluten-free); 2 tbsp sesame oil; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp honey or maple syrup; 1 tbsp sesame seeds; Fresh cilantro, chopped (for garnish)

A delicious and healthy stir fry made with tender Portabella mushrooms and colorful Asian vegetables, tossed in a savory soy-based sauce. This dish is perfect for a quick weeknight meal or a light lunch. The umami-rich mushrooms and crisp veggies create a satisfying, nutrient-packed combination.

Recipe Tips and Tricks:

For extra crunch, add some sliced water chestnuts or snap peas.
Use tamari or coconut aminos for a gluten-free version.
If you prefer a spicy kick, toss in some chili flakes or fresh chili peppers.
You can prep the veggies ahead of time for a quicker meal.

Yield: Serves 2

Portabella Mushroom Stir Fry with Asian Veggies

A flavorful stir fry with Portabella mushrooms and fresh Asian veggies, cooked in a savory soy sauce mix.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

4 large Portabella mushrooms, sliced
1 cup broccoli florets
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp honey or maple syrup
1 tbsp sesame seeds
Fresh cilantro, chopped (for garnish)

Instructions

Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the Portabella mushrooms and cook for 3-4 minutes until they soften and release moisture.
Toss in the broccoli, bell pepper, carrot, and snow peas. Stir-fry for 4-5 minutes until the veggies are tender-crisp.
In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour the sauce over the veggies and mushrooms. Stir well to coat.
Cook for an additional 2-3 minutes, letting the sauce thicken slightly.
Sprinkle with sesame seeds and garnish with fresh cilantro. Serve hot with rice or noodles.

Notes

For added protein, try adding tofu or cooked chicken to the stir fry.
This recipe is easy to customize with any vegetables you have on hand.
Leftovers can be stored in the fridge for up to 2 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 354Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 1814mgCarbohydrates 46gFiber 8gSugar 32gProtein 11g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.