Best 5 Portobello Mushroom And Rice Stew Recipes

Portobello mushrooms are a versatile and flavorful ingredient that can be used in a variety of dishes. They are especially well-suited for stews, as their meaty texture holds up well to long cooking times. When paired with rice, portobello mushrooms create a hearty and satisfying meal that is perfect for a cold winter night. The combination of mushrooms and rice also provides a good balance of nutrients, including protein, fiber, and vitamins. With so many different ways to prepare them, there is sure to be a portobello mushroom and rice stew recipe that everyone will enjoy.

Here are our top 5 tried and tested recipes!

PORTOBELLO MUSHROOM AND RICE STEW

Portobello Mushroom and Rice Stew image

This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great for those looking to cut back on meat consumption. Mushrooms are a good source of protein, though if you are a meat lover, ground turkey would be a nice addition.

Provided by Jill R

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 (8 ounce) package sliced portobello mushrooms
2 cups chicken broth
1 cup uncooked white rice
¼ cup red wine, or more to taste
2 medium carrots, sliced
2 stalks celery, sliced, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 bay leaf

Steps:

Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 48.8 g, Cholesterol 18.3 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 956.9 mg, Sugar 4.1 g

TUSCAN PORTOBELLO STEW

Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

Ingredients

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

PORTOBELLO MUSHROOM STEW

Portobello Mushroom Stew image

This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.

Provided by Chef Buggsy Mate

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons flour
3 garlic cloves, minced
3/4 teaspoon salt
1 teaspoon pepper, freshly cracked
1 lb beef stew meat
1 tablespoon vegetable oil
1 lb baby portabella mushroom, sliced
1 medium onion, chopped
2 stalks celery, chopped
1 cup white wine
1 cup beef stock
1 1/2 teaspoons thyme
1 teaspoon rosemary, crushed
1 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

Steps:

In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
Add beef to pot in batches and brown. Remove beef and set aside.
Add mushrooms to pot; saute until tender. Return beef to pot.
Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
Bring to a boil.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
Combine cornstarch and water until smooth; gradually stir into stew.
Increase heat and bring to a boil, stirring for 2 minutes or until thickened.

Nutrition Facts : Calories 206.7, Fat 6.2, SaturatedFat 1.9, Cholesterol 48.4, Sodium 521.1, Carbohydrate 12.6, Fiber 1.9, Sugar 3.4, Protein 19.4

PORTOBELLO ROPA VIEJA

Portobello Ropa Vieja image

I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 medium onion, halved and thinly sliced
1 poblano pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 jar (12 ounces) sofrito tomato cooking base
1 cup fire-roasted diced tomatoes
3 tablespoons lime juice, divided
2 tablespoons brown sugar
3/4 teaspoon garlic powder
6 large portobello mushrooms, thinly sliced
1 tablespoon adobo seasoning
Hot cooked rice
Minced fresh cilantro

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder., Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and cilantro.

Nutrition Facts : Calories 253 calories, Fat 15g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1449mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

PORTOBELLO MUSHROOM STEW WITH LENTILS

Portobello Mushroom Stew with Lentils image

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

Steps:

Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

Tips:

Selecting the Right Portobello Mushrooms: Choose large, firm, and evenly shaped portobello mushrooms. Ensure they have a deep, dark brown color and no blemishes or bruises.
Properly Cleaning the Mushrooms: Use a soft, damp cloth or paper towel to wipe the portobello mushrooms clean. Avoid rinsing them under running water, as this can absorb excess moisture.
Efficiently Removing the Mushroom Stems: Gently twist and pull the stem from the mushroom cap. Use a spoon to scrape out any remaining gills from the underside of the cap.
Slicing Techniques for Portobello Mushrooms: Cut the portobello mushroom caps into thin slices or strips. This helps them cook evenly and absorb the flavors of the stew better.
Seasoning and Marinating: Before cooking, season the portobello mushrooms with salt, pepper, and other desired seasonings. Marinating them in a mixture of olive oil, herbs, and spices for at least 30 minutes enhances their flavor.
Choosing the Right Rice: Select a short-grain or medium-grain rice variety for a stew, as they absorb liquids well and create a creamy texture. Rinse the rice thoroughly before cooking to remove any starch.
Vegetables and Herbs: Use a variety of vegetables to add color, texture, and flavor to the stew. Common choices include onions, carrots, celery, bell peppers, and tomatoes. Fresh herbs like thyme, rosemary, or parsley also enhance the taste.
Cooking the Stew: Brown the seasoned portobello mushrooms in a large pot or Dutch oven over medium heat. Add the prepared vegetables and cook until softened. Stir in the rinsed rice and broth, bring to a boil, then reduce heat, cover, and simmer until the rice is tender and the stew has thickened.

Conclusion:

This hearty and flavorful portobello mushroom and rice stew is a versatile dish that can be enjoyed as a comforting meal on its own or served with a side of crusty bread, roasted vegetables, or a fresh salad. With its umami-rich portobello mushrooms, plump rice, and an array of savory vegetables, this stew is a symphony of textures and flavors that will satisfy any palate. Whether you're a vegetarian looking for a protein-packed meal or a meat-lover seeking a meatless option, this stew is sure to become a favorite in your culinary repertoire.