Stewed veggies with fried Portobello mushroom

Stewed veggies with fried Portobello mushroom

Another mushroom recipe for quiet Autumn evenings.  You know the feeling, when you don’t fancy doing much at all and then suddenly the cooking spree kind of just takes over you? Well, that’s what happened to me today. So tonight’s dinner was a bit of surprise really. I had no idea what I was going to do when I started looking for inspiration and in the end just started picking up stuff from the fridge that needed using up. My only idea was that there would be mushrooms involved. And so that was my first pick, then it was all randomness! Made it as I went along and it turned out quite good I must say! And why mushrooms? I tell you. Because everyone needs mushrooms in their life! That’s that.

Mushroom magic

No really, there is a good reason to include mushrooms in your diet, especially now we’re slowly coming to winter. Guess what they can do?

They are one of the best immunity boosters there are! Generally, mushrooms increase our white blood cells count and activate them, to helps us fight bacteria and viruses. This is due to their Beta Glucans content, which are naturally occurring sugars that can also be found in algae. They have a good store of vitamin D too, which is as important for a good immune system.  And on top of that, they are also high in energy yielding B vitamins and a selection of minerals: selenium, copper, zinc, phosphorus and potassium.  These specific minerals are responsible for regulating our thyroid function and help with inflammation in the body. But wait the list doesn’t end here! Did you know, that mushrooms promote growth  and normal function of nerve cells? Brain food for sure!

The most researched and medicinally used mushrooms (Not just as supplement in a tablet form) include: white chestnut type, Shiitake, Maitake, Reishi, Lion’s Mane and Cordyceps.

Stewed veggies with fried Portobello mushroom

15 minPrep Time

15 minCook Time

30 minTotal Time


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  • coconut oil for frying
  • 1/2 onion
  • 1/2 small carrot
  • 4 Brussels sprouts
  • 1 small beetroot
  • piece of fennel
  • 1 chestnut mushroom, cut into pieces
  • 1 Portobello mushroom
  • for steaming:
  • 1 cauliflower floret
  • 1/2 small carrot
  • 1 cabbage leaf, cut into long strips
  • 1 pak choi leaf
  • for decorating:
  • 1 small spring onion
  • few parsley leaves


  1. Wash all veg and peel the beetroot.
  2. Cut the vegetables. Onion finely, carrot into cubes, quarter the Brussells sprouts, beetroot into thin halved slices, fennel into short thin strips. Leave the Portobello mushroom whole, just remove the stem for easier frying.
  3. Fry the onion, with a pinch of salt. Then start adding the other veg and the cut up mushroom. Stir fry everything together for about 5 mins and pour in some boiled water. Let stew for another 10 mins or so.
  4. Meanwhile steam the rest of your vegetables apart from the spring onion. Wrap the strips of cabbage into little scrolls and steam like so, together with halved carrot, cauliflower floret and the pak choi leaf.
  5. Now start frying the Portobello mushroom on medium heat in a separate pan. Fry for a few mins on both sides. Season with salt.
  6. Serve in a bowl and decorate with chopped up spring onion and parsley leaves.


Serve with any type of grain. This recipe was made using brown rice and amaranth mix with some flax and chia seeds. It helps to cook the grains ahead or you can start with cooking it first, before anything else. As wholegrain rice usually takes about 40-45 mins, it is certainly a good idea to pre-cook.



832 cal


32 g


123 g


27 g
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