Medical Medium Portobello Stew Food

TUSCAN PORTOBELLO STEW

Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

Ingredients

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

PORTOBELLO AND BASIL LENTIL STEW

Portobello and Basil Lentil Stew image

Make and share this Portobello and Basil Lentil Stew recipe from Food.com.

Provided by hanny1217

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups diced portabella mushrooms
1 small green pepper, chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 cups stock
6 ounces tomato paste
1 1/2 cups red lentils
1 bunch basil
1/3 cup dry sherry

Steps:

Heat olive oil in large soup pot and saute onion, garlic, mushrooms, green pepper,salt and white pepper together until mushrooms are tender (about 5 min). Add stock and tomato paste. Mix until tomato paste is completely blend into stock. Stir in lentils and bring to a boil. Lower heat, cover and cook over medium-low heat for 15 minutes, stirring occassionally. Add basil and simmer, with pot covered, 15 minutes longer. Add extra salt and pepper to taste. Serve in individual bowls and float one tablespoon of dry sherry on top of each bowl. Garnish with remaining basil leaves.

Nutrition Facts : Calories 422.6, Fat 5.3, SaturatedFat 0.8, Sodium 934, Carbohydrate 59.1, Fiber 11, Sugar 8, Protein 21.4

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