clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
broccoli and mushrooms in a blue bowl with rice

BBQ Portobello Mushrooms with Broccoli

  • Author: Anne
  • Prep Time: 75
  • Cook Time: 15
  • Total Time: 1 hour 30 minutes
  • Yield: 3 to 4 1x


BBQ portobello mushrooms is  easy and filling vegetarian side dish recipe 



  • 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)


  1. Marinate the mushrooms in one-half cup of the Korean BBQ sauce for at least one hour.
  2. Heat one tablespoon oil in a skillet over medium to high heat
  3. Once the oil is hot, add the mushrooms and cook until they begin to soften and release liquid (about 5 to 7 minutes)
  4. Add the broccoli florets and cook until it’s crisp-tender which is about 5 minutes longer. 
  5. 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 1/2 pound chicken tenders in addition to the broccoli.  Brown the chicken tenders for a few minutes before adding the mushrooms.


  • Category: Dinner
  • Method: stove top
  • Cuisine: Asian

Keywords: BBQ portobello mushrooms, Korean BBQ Portobello, Mushrooms and Broccoli