Korean BBQ Portobello Mushrooms and Broccoli is made with meaty portobello mushrooms that are soaked in a Korean BBQ marinade then cooked quickly for a delicoius vegetarian dish. Serve it for a vegetarian dinner entre or as a side dish.
This sauce! Makes planning dinner so easy. I like to marinate a flank steak in it before grilling. It gives the beef just the right amount of flavor and that had me thinking that it would give mushrooms a meaty flavor and it did!
I received product samples from Kevin’s Natural Foods to create this recipe, all opinions are my own.
- It’s easy to make, with just a few ingredients.
- It’s healthy, filling, and vegetarian!
- You can easily add meat for extra protein.
Here is what you will need
Total Estimated Time to Make This Recipe: 90 to 110 minutes (includes 1 hour marinating time)
How to Make Korean BBQ Mushrooms and Broccoli
Marinate the mushrooms in a bowl for at least an hour, heat oil in a pan and add the mushrooms and garlic.
Saute the marinated mushrooms and broccoli in a skillet, until the mushrooms release their liquid and begin to shrink.
Stir in the broccoli and cook until it’s crisp-tender
Stir in the sauce and the sriracha sauce and serve.
Serve it With
This dish is filling enough to be enjoyed as a main course served over brown rice, quinoa or cauliflower rice.
It can also be served as a side dish with grilled meat or seafood. We like it with Grilled Jerk Chicken.
Add one half pound of chicken strips or thinly sliced beef for a non-vegetarian version.
Change up the vegetables and add any of your favorite vegetables in place of broccoli such as strips of bell peppers, asparagus, or zucchini.
How To Store Leftovers
Store leftober portobello mushrooms with broccoli in an airtight container in the refrigerator for up to three days.
Re-heat it on top of the stove over low heat in a skillet or in the microwave.
You Might Also Like These Vegetarian Dinner Recipes
- Eggplant Meatballs
- Vegetarian Stuffed Peppers
- Vegetarian Egg Roll in a Bowl
- Hearty Vegetable Meatloaf
- Easy Black Bean Sheet Pan Nacho Salad
- 1 tablespoon olive or avocado oil
- 4 portobello mushroom caps cleaned with stems removed and cut into chunks or slices
- 1 ½ cups Kevin's Natural Foods Korean BBQ Sauce
- 3 ½ cups fresh broccoli florets (about on head of fresh broccoli)
- 1 clove garlic
- 1 teaspoon sriracha sauce (optional)
- Marinate the mushrooms in one-half cup of the Korean BBQ sauce for at least one hour.
- Heat one tablespoon oil in a skillet over medium to high heat
- Once the oil is hot, add the mushrooms and cook until they begin to soften and release liquid (about 5 to 7 minutes)
- Add the broccoli florets and cook until it's crisp-tender which is about 5 minutes longer.
- Stir in the sauce and sriracha sauce and cook for a minute or two longer until everything is heated through.
If you prefer your broccoli more cooked, put a lid on the pan for about three to five minutes or until it's at the texture you like.
For a non-vegetarian version, marinate ½ pound chicken tenders in addition to the broccoli. Brown the chicken tenders for a few minutes before adding the mushrooms.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.