Portabella Stew
- Number of Servings: 6
Ingredients
1 Tbs. olive oil2 medium onions, chopped (2 cups)2 medium carrots, chopped (1 cup)3 portobello mushrooms, stemmed and chopped (not finely chopped)1 14.5-oz. can diced tomatoes1 1/2 cups low-sodium vegetable broth1 Tbs. vegetarian Worcestershire sauce1 tsp. chili powder1 tsp. ground coriander1 Tbs. maple syrup1 15-oz. can black beans, rinsed and drained1 15-oz. can great northern beans, rinsed and drained1 15-oz. can kidney beans, rinsed and drained4 scallions (white and light green parts), chopped (3/4 cup)1 to 2 Tbs. chopped cilantro, for garnish (optional)Cheddar Cheese or Sour Cream (for topping)
1) Heat oil in large pot over medium heat and then saute onions 6 minutes, stirring often to avoid over-browning.
2) Add carrots and cook 3 minutes, again stirring often.
3) Add mushrooms and continue cooking, 4 to 5 minutes.
4) Stir in tomatoes, broth, Worcestershire sauce, chili powder, coriander and maple syrup. Mix well, cover and bring to a gentle boil. Then, reduce heat and simmer, uncovered, for 5 minutes.
5) Stir in beans. Season with salt and pepper to taste and continue simmering, 5 to 7 minutes.
6) Stir in scallions, then serve topped with shredded cheese or sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user PHILRULES.
2) Add carrots and cook 3 minutes, again stirring often.
3) Add mushrooms and continue cooking, 4 to 5 minutes.
4) Stir in tomatoes, broth, Worcestershire sauce, chili powder, coriander and maple syrup. Mix well, cover and bring to a gentle boil. Then, reduce heat and simmer, uncovered, for 5 minutes.
5) Stir in beans. Season with salt and pepper to taste and continue simmering, 5 to 7 minutes.
6) Stir in scallions, then serve topped with shredded cheese or sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user PHILRULES.
Nutritional Info Amount Per Serving
- Calories: 303.5
- Total Fat: 9.4 g
- Cholesterol: 19.8 mg
- Sodium: 703.3 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 12.8 g
- Protein: 16.7 g
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