Portobello Mushrooms

I’m not a huge mushroom person and even I enjoyed these! (Probably because it is very strongly flavored.). Based on a recipe from The Happy Herbivore cookbook.


I think a good serving size for this is 2 mushrooms per person, so this recipe would only feed two as written.  Also, this broth could be used in any recipes calling for a beef broth.

Broth –

  • 1 cup water or veggie broth
  • 1 Tbsp reduced sodium tamari or soy sauce
  • 1 Tbsp nutritional yeast
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp granulated onion
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/8 tsp black pepper


  • 1 onion, minced (or equivalent amount of chopped green onion, both white and green parts, about 1 cup)
  • 4 garlic cloves, minced
  • 2 tsp thyme (dry)
  • 2 tsp granulated onion
  • 1 tsp basil (dry)
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp sherry or mirin
  • 4 portobello mushrooms (without stems)
  • salt, if needed

Prepared broth: Whisk all broth ingredients together in a small pan and bring to a boil. Simmer for one minute.

Heat a large saute pan over medium-high heat. Pour enough broth to cover the entire pan. Saute onion and garlic for about 4 minutes. Add spices, vinegar, sherry or mirin and rest of broth and bring to a boil. Add mushrooms and cook for about 5 minutes, covered. Flip mushrooms over and cook until tender. Add additional water if needed while cooking. Pour juices over mushrooms when serving.

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