Portobello Mushroom Stew
Savor the comforting flavors of this hearty Portobello Mushroom Stew, a plant-based delight that's perfect for chilly evenings. Packed with tender portobello mushrooms, creamy potatoes, and a medley of fresh vegetables like carrots and celery, this stew is simmered to perfection in a fragrant broth infused with garlic, thyme, and rosemary. The addition of tomato paste lends a rich depth of flavor, while a final garnish of fresh parsley adds a pop of freshness. With simple preparation and wholesome ingredients, this one-pot wonder is as satisfying as it is nourishing. Serve it up with crusty bread for a cozy, filling meal that's both vegan and gluten-free! Perfect for meal prep or family dinners, this comfort food classic is a must-try.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 large caps, diced portobello mushrooms
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and sliced carrots
- 2 chopped celery stalks
- 2 medium, peeled and diced potatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onions and sauté for 3-4 minutes, until they become soft and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced portobello mushrooms to the pot and cook for 5-7 minutes, until they release their juices and begin to brown.
Stir in the carrots, celery, and potatoes, and cook for 3 minutes to slightly soften the vegetables.
Add the tomato paste to the pot and stir well to coat the vegetables.
Pour in the vegetable broth and add the thyme, rosemary, bay leaf, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer for 30 minutes, stirring occasionally.
Check that the potatoes are tender by piercing them with a fork. If needed, simmer for an additional 5-10 minutes.
Remove the bay leaf from the pot and discard it.
Taste the stew and adjust the seasoning with more salt and pepper, if needed.
Garnish with fresh parsley before serving hot.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 53.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 8220 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
