Creamy coconut milk with diced tomatoes and a special spice blend along with portabella mushrooms create this magical one-pan vegetarian dish called Brazilian Portabellas that will have you coming back for more.
This Brazilian Portabellas recipe takes about half an hour to make. All you need are some simple, wholesome ingredients and one skillet. You start by taking clean mushrooms and seasoning them with a blend of cumin, cayenne, turmeric, coriander, ground chipotle, and a little salt. This special spice blend has a little bit of kick to it.
After slightly cooking the seasoned mushrooms, it’s time to move on to the aromatics. Saute diced onion, garlic, and ginger for a couple of minutes. I don’t worry about the little brown bits in the pan because I use my Hammer Stahl 4 Quart Deep Sauté Pan which cleans up very nicely.
After a few minutes, add a can of fire roasted petite diced tomatoes and cook for a few more minutes, then add a can of coconut milk. Return the portabellas for a couple of minutes and spoon some of that creamy, tomato-y goodness on top.
Brazilian Portabellas
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.
It looks like I could have added another portabella or two in this large pan.
Brazilian Portabellas
- 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 Portabella mushrooms, cleaned and patted dry
- 3-4 Tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced ginger
- 1 Tablespoon minced garlic
- 1 14.5 ounce can fire roasted petite diced tomatoes
- 1 can coconut milk
- 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.
(Scroll down to the bottom of the page for a printable version of this recipe.)
About Hammer Stahl
Hammer Stahl is an American company that can trace its roots back to 1874. It’s a premier brand of New Era, Inc, one of the oldest manufacturers of cookware in North America.
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 heats.
- Heat reactive – It heats and reacts to changes in temperatures quickly.
- Heats evenly – Its aluminum core that conducts and spreads heat throughout the pan.
- Does not affect 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. (Click here to use Hammer Stahl’s store locator.) 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.***
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 Portabella mushrooms, cleaned and patted dry
- 3-4 Tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced ginger
- 1 Tablespoon minced garlic
- 1 14.5 ounce can 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.
Adapted from this Brazilian Chicken with Coconut Milk recipe.
Like mushrooms? Then you should check out my recipes for Crunchy Taco Bake and Thai Spicy Basil Chicken.
What’s your favorite vegetarian meal?
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