Whole30 Savory Mushroom Stir Fry
Elevate your weeknight dinners with this Whole30 Savory Mushroom Stir Fry—an easy, nutrient-packed recipe featuring an irresistible mix of tender mushrooms, crisp broccoli, and vibrant bell peppers. A medley of cremini, shiitake, and oyster mushrooms takes center stage, soaking up the umami-rich flavors of coconut aminos, fresh garlic, and ginger. This quick and healthy dish is cooked to perfection in under 35 minutes, making it ideal for busy evenings or meal prep. With a dash of sesame oil and a sprinkle of green onions for garnish, this plant-forward stir fry is gluten-free, soy-free, and perfect as a standalone meal or paired with cauliflower rice for a satisfying Whole30-approved delight.
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Recipe Information
Ingredients
- 500 grams Mixed mushrooms (cremini, shiitake, and oyster)
- 1 medium Red bell pepper
- 200 grams Broccoli florets
- 1 large Carrot
- 1 medium Yellow onion
- 4 units Garlic cloves
- 1 inch Fresh ginger
- 60 ml Coconut aminos
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 units Green onions
Instructions
Clean the mushrooms using a damp cloth to remove any dirt, then slice them into even pieces.
Cut the red bell pepper into thin strips, chop the broccoli into small florets, and slice the carrot into thin matchsticks.
Peel and thinly slice the yellow onion. Mince the garlic cloves and grate the ginger.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced onions, minced garlic, and grated ginger to the skillet. Sauté for 1-2 minutes until the onions become translucent and the mixture is fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir to combine and cook for an additional 5 minutes until the vegetables are tender-crisp.
Pour in the coconut aminos and sesame oil. Sprinkle with salt and ground black pepper. Stir well to coat the vegetables evenly in the sauce.
Reduce the heat to medium and allow the stir fry to simmer for another 2-3 minutes to let the flavors meld together.
Remove the skillet from heat and garnish the stir fry with chopped green onions.
Serve hot, either on its own or as a side dish to complement your meal.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 624 mg | 13% | |
*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.
