Portobello Mushroom and Rice Stew
Portobello Mushroom and Rice Stew brings tender mushrooms, aromatics, and rice together in a red wine–tinged chicken broth for a silky, hearty bowl. The mushrooms lend deep umami while the carrots and celery add gentle sweetness, finishing in a thick, spoonable texture. Ideal for a comforting dinner on cool evenings.
- Prep15 min
- Cook35 min
- Serves4
- DifficultyEasy
- 1
Over low heat, melt the butter with the olive oil in a wok or a deep nonstick frying pan. Raise the heat to medium, add the shallot and the garlic, and saute for 2 minutes. Add the mushrooms and saute until soft, 3 to 5 minutes.
- 2
Add the chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Partially cover with a lid and bring to a simmer.
- 3
Lower the heat to medium-low and simmer, stirring now and then, until the rice is cooked, the veggies are tender, and the sauce is nicely thick, about 20 minutes.
- Calories 457.23 kcal High
- Protein 10.15 g Good Source
- Carbs 73.54 g Moderate
- Total Fat 13.63 g Moderate
- Saturated Fat 5.26 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 16.96 mg Moderate
- Sodium 1066.87 mg High
- Fiber 8.59 g Good Source
- Sugar 12.59 g High
- Added Sugar 0.0 g Low Source
- Calcium 443.38 mg Good Source
- Iron 2.67 mg Moderate
- Potassium 1290.96 mg Good Source
- Vitamin A 69.24 mcg_rae Low Source
- Vitamin C 35.18 mg Good Source
- Vitamin D 0.15 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Celery
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
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