How to Make Portobello Mushroom and Rice Stew - A Step-by-Step Guide

Portobello mushroom and rice stew is a hearty and comforting dish that is perfect for chilly evenings or lazy weekends. This recipe brings together the earthy and meaty flavor of portobello mushrooms with the satisfying texture of rice, creating a wholesome and delicious meal that will warm you from the inside out.

Portobello mushrooms, also known as portabella or portobella mushrooms, are a type of mushroom that is actually just a mature version of the common button mushroom. They ha...

Read more Snack recipes

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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    350 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 18mg
    • Sodium: 957mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 6g
    • Vitamin C: 4mg
    • Calcium: 38mg
    • Iron: 3mg
    • Potassium: 537mg