Portobello Mushroom and Rice Stew

Name: Portobello Mushroom and Rice Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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; 0.25 cup red wine, or more to taste; 2 medium carrots, sliced; 2 stalks celery, sliced, or more to taste; 0.5 teaspoon salt, or to taste; 0.25 teaspoon ground black pepper, or to taste; 1 bay leaf

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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.

Recipe by Jill R

Published on November 9, 2020

2

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Notes:

You can use yellow onion instead of a shallot.

This dish can easily be made vegetarian by swapping vegetable broth for chicken broth, and vegan by replacing the butter with more olive oil.

Nutrition Facts (per serving)

350	Calories
13g	Fat
49g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 350
% Daily Value *
Total Fat 13g	17%
Saturated Fat 5g	24%
Cholesterol 18mg	6%
Sodium 957mg	42%
Total Carbohydrate 49g	18%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 6g
Vitamin C 4mg	20%
Calcium 38mg	3%
Iron 3mg	16%
Potassium 537mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.