Brazilian Portobellos
This recipe for Brazilian Portobellos is not only delicious, but also vegetarian-friendly. Serve over white rice with a green salad for a complete, plant-based meal.
Servings: 4 portabella mushrooms
Calories: 373kcal
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.
Video
Notes
Adapted from this Brazilian Chicken with Coconut Milk recipe.
Nutrition
Serving: 1mushroom | Calories: 373kcal | Carbohydrates: 15g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Sodium: 341mg | Fiber: 3g | Sugar: 5g
