Korean BBQ Portobello Mushrooms with Broccoli

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!

broccoli and portobello mushrooms in a bowl with rice

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I received product samples from Kevin’s Natural Foods to create this recipe, all opinions are my own.

Why you will love this recipe

  • It’s easy to make, with just a few ingredients.
  • It’s healthy, filling, and vegetarian!
  • You can easily add meat for extra protein.
The Ingredients: marinated raw portobello mushrooms, sriracha sauce, garlic, broccoli and Korean BBQ Sauce

Here is what you will need

This is a brief summary of the ingredients needed to make this Korean BBQ Portobello Mushrooms and Broccoli recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

🥄Equipment

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.

Mushrooms and garlic in a skillet

Saute the marinated mushrooms and broccoli in a skillet, until the mushrooms release their liquid and begin to shrink.

Cooked portobello mushrooms in a skillet

Stir in the broccoli and cook until it’s crisp-tender

Cooked Portobello mushrooms and broccoli in a skilet

Stir in the sauce and the sriracha sauce and serve.

an overhead shot of mushrooms and broccoli in a bowl

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.

Recipe Variations

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.

a close up of broccoli and mushrooms in a dish

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.

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broccoli and mushrooms in a blue bowl with rice

BBQ Portobello Mushrooms with Broccoli

BBQ portobello mushrooms is  easy and filling vegetarian side dish recipe 

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: Asian
Keyword: BBQ portobello mushrooms, Korean BBQ Portobello, Mushrooms and Broccoli
Servings: 3 to 4
Author: Anne

BBQ Portobello Mushrooms with Broccoli

Scale this Recipe 3 to 4

Ingredients

  • 1 tablespoon olive or avocado oil
  • 4 portobello mushroom caps cleaned with stems removed and cut into chunks or slices
  • 1 1/2 cups Kevin’s Natural Foods Korean BBQ Sauce
  • 3 1/2 cups fresh broccoli florets about on head of fresh broccoli
  • 1 clove garlic
  • 1 teaspoon sriracha sauce optional

Instructions

  • 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.

Notes

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 1/2 pound chicken tenders in addition to the broccoli.  Brown the chicken tenders for a few minutes before adding the mushrooms.
 

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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