Portobello Mushroom & Broccoli Stir-Fry (30 Minute)

This vegan Portobello Mushroom and Broccoli Stir Fry is an easy 30-minute meal! It's so satisfying and customizable with your own favorite veggies. Serve it over brown rice or quinoa! (Gluten-free, oil-free.)

An Asian-style take-out dish made easy (and healthier!) right at home.

This broccoli mushroom stir-fry is only 9 ingredients and pleasantly satisfying. We like serving it over warm brown rice or quinoa.

I find Asian take-out dishes are often weighed down by a lot of oil, so I opted for an oil-free stir-fry method for this recipe.

We simply substitute vegetable broth or water to sauté instead of oil. Light and healthy, yet delicious!

Ingredients for Portobello Stir-Fry

For this recipe you will need a large skillet or wok and these ingredients:

• Portobello mushroom: Portobellos are a great meat substitute because they have such a deliciously tender texture. However you can substitute other mushrooms such as cremini, white button, shiitake mushrooms, etc.
• Fresh broccoli florets
• Yellow onion: Or white onion, sweet onion, or red onion.
• Red bell pepper: Or other color such as yellow bell pepper or orange bell pepper.
• Vegetable broth
• Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Use low sodium if desired. Coconut aminos could also work if you have that.
• Hoisin sauce: Be sure to use one you enjoy. I use San-J brand for gluten-free.
• Fresh garlic cloves
• Fresh ginger
• Cornstarch or arrowroot: This is used to thicken the sauce.

Sesame oil option: I prepare this recipe oil-free, however you can also stir-fry your veggies with a tablespoon of toasted sesame oil for more flavor if desired!

Customizing

Change up this recipe with your own favorite vegetables to taste, or whatever is in season. Some options include:

• Asparagus
• Zucchini
• Green onion (scallion)
• Snow peas or sugar snap peas
• Green beans
• Green cabbage, savoy cabbage, or napa cabbage
• Bok choy
• Carrots

More protein: You can also add more protein and flavor with tofu, tempeh, or your favorite vegan beef or vegan chicken strips.

Serving

Grains: Either serve this dish as is, or over a bed of cooked brown rice, quinoa, or noodles.

Garnish: I like to top my bowl with sesame seeds before serving. You can also add red pepper flakes for a little spice.

Have leftover hoisin sauce? It's also great in these Hoisin Peanut Noodles or Vegetable Lo Mein!

For more inspiration, also browse all mushroom recipes or stir-fry recipes.

Portobello Mushroom & Broccoli Stir-Fry

An easy vegan stir-fry made healthy right at home! Only 30 minutes and customizable with your favorite veggies.

5 from 6 votes

Print Recipe Pin Recipe Comment

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Asian-Inspired, Gluten-Free Option, Oil-Free, Vegan

Servings: 3

US CustomaryMetric

Ingredients

• 2 extra-large portobello mushrooms (about 12 oz.)
• 2-3 cups fresh broccoli florets
• 1 yellow onion (or white, sweet, red)
• 1 red bell pepper
• Optional: sesame seeds for topping

For the stir-fry sauce:

• 1/2 cup vegetable broth
• 3 Tbsp. tamari (or soy sauce)
• 2 Tbsp. hoisin sauce (gluten-free if desired*)
• 2-3 cloves garlic
• 1 Tbsp. cornstarch or arrowroot (to thicken)
• 1-2 tsp. grated/minced ginger (optional)

Instructions

• Make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.
• Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).
• Slice onion and bell pepper.
• In a large skillet over medium-high heat, sauté portobellos, bell pepper, onion, and broccoli florets. (For oil-free, use about 3 Tbsp. broth/water in place of oil.)
• Sauté for 7-8 minutes, gently stirring occasionally. Add a touch more water/broth as needed.
• Whisk the sauce again and add to skillet. Toss well to combine and sauté for 2-3 minutes or until slightly thickened, stirring often.
• Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.

Notes

*For gluten-free: I use tamari and San-J brand gluten-free hoisin sauce.

Variations: Use other mushrooms or a combination. Or swap out the broccoli for your own favorite veggies or whatever is in season. Try asparagus, zucchini, green onion, snow peas, green beans, cabbage, baby bok choy, etc.

Sauce: Adjust the sauce flavors as you see fit. Add more/less hoisin, tamari, or garlic to your taste.

Nutrition Per Serving (Estimate)

Nutrition Facts

Portobello Mushroom & Broccoli Stir-Fry

Amount per Serving

Calories

118

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

1

mg

0

%

Potassium

 

592

mg

17

%

Carbohydrates

 

23

g

8

%

Fiber

 

4

g

17

%

Sugar

 

9

g

10

%

Protein

 

6

g

12

%

Vitamin A

 

1705

IU

34

%

Vitamin C

 

108

mg

131

%

Calcium

 

52

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this vegan broccoli and Portobello mushroom stir fry, also check out:

• Broccoli Cashew Stir Fry
• Teriyaki Vegetable Stir Fry
• Portobello Fajitas

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