30-Minute Portobello Mushroom Stir-Fry

Recently, I came to a realization. The blog has far too few stir-fries for me, considering how much they are enjoyed.

Stir-fries are the easiest and tastiest method to make use of whatever you have in your fridge. Serve over brown or quinoa rice for a hearty and nutritious meal.

Can I share a secret with you? My absolute favorite portobello mushrooms recipe is currently our Balsamic Portobello Burgers. Imagine juicy portobello mushroom burgers with a creamy garlic aioli vegan sauce. When I first took a bite, my eyes literally rolled back.

My love for portobellos grew from a simple fondness to a full-blown obsession. There was no doubt that I would use them in stir-fries.

Original Stir Frying

It is believed the stir-frying method originated in China. Stir fries are traditionally cooked in a hot wok with a little oil. We used a cast-iron skillet instead of a wok since we didn’t have one (and you probably don’t).

How to make this Mushroom stir-fry

This stir-fry requires ten basic components and can be prepared in just 30 Minutes.

The marinade has the perfect balance between savory, citrusy, and sweet. The mushrooms absorb it all and become incredibly flavorful and juicy.

After marinating for a few moments, you’ll need to sear the portobellos on both sides. They will begin to caramelize. Oh, mama.

Red bell peppers and broccolini were my vegetables of choice. You could probably use anything! This recipe is very adaptable and flexible. It also delivers a lot of flavor.



  • Two cloves of garlic (minced // 1 Tbsp = 2 cloves)
  • 2 tsp of minced ginger
  • Maple syrup, agave nectar, or coconut sugar (up to 4 tablespoons)
  • Red pepper flake, 1/2 teaspoon (or more or less according to taste).
  • 4-6 Tbsp of tamari or soy sauce (if gluten-free, use more to taste).
  • 1 tbsp sesame seed oil (toasted or not)
  • 3 Tbsp of lime juice
  • Water 1 tbsp


  • Two portobello mushrooms (~20 g each)
  • One medium red pepper (thinly cut)
  • Chop 1 cup of broccolini
  • Green onion, 1 cup ( optional )

FOR SERVING optional

  • Cooked brown rice or Cauliflower rice
  • 1 tsp sesame seeds


  • If serving rice with stir-fry, cook it (or cauliflower rice). This method is my favorite.
  • Then, using a damp towel, clean the portobello mushrooms (do NOT immerse them in water, as they will become soggy). Slice into thin strips.
  • Add all ingredients into a small bowl and whisk to combine. Add more ginger to bring out the brightness of the dish, lime juice to add acidity, saltiness from tamari, heat from red pepper flake, or maple syrup to sweeten it.
  • Add the portobello mushroom to a large shallow pan (such as a 9×13 inch baking dish) and then top with marinade. To combine, gently stir/toss. While you prepare your vegetables, marinate the meat for 10-12 min. Stir to coat evenly.
  • Chop the vegetables and put them aside. After portobellos are marinated, add some sesame oil to a large skillet and heat it over medium heat. Add only as many Portobellos that will fit in the pan comfortably (see photo) and sauté for 2-4 minutes per side or until golden brown. You may need to do this in batches, depending on the size of your pan.
  • Cover loosely to keep warm. Add red pepper and broccolini, and turn the heat up to medium-high. Stir frequently and sauté for 2 to 3 minutes.
  • Add the remaining marinade (optional) and any green onions, and coat. Cook for one minute. Remove from heat immediately and serve. The vegetables will get a nice crust if you cook them for a few minutes on high heat. This will also prevent them from becoming soggy.
  • Enjoy the dish as it is, or add a chili garlic sauce or sesame seeds to your taste. You can also garnish with chopped green onions. Fresh is best, but leftovers can be kept in the fridge for up to two days. Reheat either in the microwave or on the stove.

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