Portobello Mushroom & Broccoli Stir-Fry

Vegan, oil-free, gluten-free (with tamari and gf hoisin)

Serves about 3-4


2 extra-large portobello mushrooms (about 12 oz.)

2-3 cups fresh broccoli florets

1 onion

1 red bell pepper

Optional: sesame seeds for topping

{For the stir-fry sauce}

1/2 cup vegetable broth (or water)

3 Tbsp. tamari (or soy sauce)

2 Tbsp. hoisin sauce (gluten-free if necessary*)

2-3 cloves garlic

1 Tbsp. cornstarch or arrowroot, to thicken

Optional: 1-2 tsp. grated/minced ginger


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 med-high heat, saute portobellos, bell pepper, onion, and broccoli florets. (For oil-free saute, use 2-3 Tbsp. broth/water in place of oil.)

Saute for 7-8 minutes, gently stirring occasionally.

Whisk the sauce again and add to skillet. Toss well to combine and saute 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: I use the San-J brand hoisin sauce for gluten-free.

Try this recipe with other mushrooms or a combination of mushrooms!

You can easily swap out the broccoli for your own favorite veggies or whatever is in season. Try asparagus, zucchini, green onion, snow peas, green beans, cabbage, bok choy, etc.

Tweak the sauce recipe as desired, adding more/less hoisin, tamari, and garlic to your taste.

From thegardengrazer.com