Brazilian Portobellos Recipe
These Brazilian Portabellas are rich, aromatic, and layered with flavor. Meaty mushrooms are seasoned with a bold blend of cumin, cayenne, turmeric, coriander, and chipotle, then simmered in a creamy coconut-tomato sauce. Every bite brings a taste of Brazil’s vibrant spices and warmth – comforting, exotic, and absolutely irresistible.
Coconut milk is mixed with spices, making the curry creamy and delicious. If you like cilantro, garnish it with chopped cilantro to give it some freshness that’s perfect for summertime!
What are portabella mushrooms?
Portabella mushrooms are large, “meaty” mushrooms that are usually an earthy brown color. They contain vitamin D, copper, selenium, potassium, phosphorus, vitamin B6, and niacin.
While there is some debate over whether the name is Portabella or Portobello, it is acceptable to use either spelling. Allegedly, the name arose from a marketing campaign in the 1980s to increase sales of large, common mushroom.
This Brazilian Portobellos recipe takes about half an hour to make. All you need are some simple, wholesome ingredients and a skillet.
Ingredients
The ingredients that you need are:
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground chipotle chile
- ½ teaspoon salt
- 4 Portobello mushrooms, cleaned and patted dry
- 3-4 Tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced ginger
- 1 Tablespoon minced garlic
- 14.5 ounces fire-roasted petite diced tomatoes
- 1 can coconut milk
How To Make Brazilian Portobellos
- Mix the first five spices together. Lightly spray the mushrooms with nonstick cooking spray, then sprinkle with the spice mixture.
- Place 2 tablespoons of olive oil in a skillet over medium heat. Add mushrooms and sauté for 2-4 minutes on each side or until golden brown and slightly seared. Remove from heat.
- Add olive oil to the skillet. Cook the onion, ginger, and garlic over medium heat for 3-5 minutes or until the onions become translucent.
Add tomatoes and cook for 5 more minutes. Stir in the coconut milk and mix well. Add the mushrooms and heat for 2-3 minutes.
- Remove the skillet from the heat.
Serve this on top of some cooked rice, mashed potatoes, or cauliflower (riced or mashed). You could also serve it alongside broccoli or a side salad.
If you enjoy bold, globally inspired flavors, you’ll love my Pineapple Habanero Jelly for a sweet-spicy kick, my Popcorn Tofu for another satisfying plant-based dish, and my Quick and Easy Taco Soup for a cozy meal packed with flavor.
Brazilian Portobellos
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground chipotle chile
- ½ teaspoon salt
- 4 Portobello mushrooms cleaned and patted dry
- 3-4 Tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced ginger
- 1 Tablespoon minced garlic
- 14.5 ounces fire roasted petite diced tomatoes
- 1 can coconut milk
Instructions
- Mix the first five spices together. Lightly spray mushrooms with nonstick cooking spray and then sprinkle with the spice mixture.
- Place 2 tablespoons olive oil in skillet over medium heat. Add mushrooms and sauté for 2-4 minutes on each side or until golden brown and slightly seared. Remove from heat.
- Add olive oil to skillet. Cook the onion, ginger, and garlic over medium heat for 3-5 minutes or until onions become translucent. Add tomatoes and cook for 5 more minutes. Stir in the coconut milk and mix well. Add the mushrooms and heat for 2-3 minutes.
- Remove from heat and enjoy.
Notes
Nutrition
My Cookware
Hammer Stahl is an American company with roots that stretch back to 1874. As a premier brand of New Era, Inc. – one of the oldest cookware manufacturers in North America—they’re known for creating high-quality, beautifully crafted pieces that perform as good as they look. The cookware featured in my photos was made by Hammer Stahl, and it’s truly a joy to cook with.
The cookware is 7-ply stainless steel that is:
- Oven safe at a high temp – There are no plastics or other materials that will degrade at high heat.
- Heat reactive – It heats and reacts to changes in temperature quickly.
- Heats evenly – Its aluminum core conducts and spreads heat throughout the pan.
- Does not affect the taste – Aluminum, copper, and cast iron cookware can leach metals into your food, affecting taste and creating potential health concerns.)
- Easily maintained – It does not stain easily and be cleaned to regain its brand-new luster and shine. Plus, it’s dishwasher safe!
- Induction ready – Hammer Stahl’s 7-ply construction includes a layer of ferritic steel that makes the cookware induction-ready.
- Stay cool handles – The handle is a combination of multiple machined parts, creating a hollow handle that will stay much cooler than a solid metal handle. (Be sure to use an oven mitt if you use your Hammer Stahl pan in the oven!)
My favorite feature is that it is made in the United States. In the deep South, as in Clarksville, Tennessee. Some of their employees have been working there for 30 – 40 years! Think about what that says about the company.
Look for Hammer Stahl at your favorite kitchen store. If there isn’t a store near you, can always order directly from the Hammer Stahl website.
***For online orders, enter southernkissed at checkout for a 30% discount.***
Last Bite
This dish proves mushrooms can hold their own at dinner! Leave a comment below and tell me how spicy you made your Brazilian Portabellas—or what you served alongside them.
Oh yes yes yes. Rarely ever see Brazilian foods. Thank you. Cant wait to make this
Absolutely delightful. Way too much cayenne noted so I reduced to 1/8 tsp. Added just enough spice. This will be added to our rotation thank you. I served this with cauliflower mash and asparagus.
Thank you! I am so glad you enjoyed the dish. 🙂
I tripled the spices, otherwise it was seriously lacking in flavor. Once I fixed the spice ratio, this was good.