Easy Creamy Tuscan Style Portobello Mushrooms
Thick, meaty portobello mushrooms soaked in a Creamy flavor-packed vegan sauce with sun-dried tomatoes, and all the savory flavors of Tuscany in a simple one-pot dinner. Italian flavors meet the ultimate vegan comfort food.This easy creamy Tuscan style portobello mushrooms recipe is a super comforting, super delicious, and super easy one-pot vegan dinner. Think sautéed portobellos, onions, garlic, herbs coated in a creamy savory sauce that tastes like Italy. Ahh, I could eat this simple dinner every single day.
Ingredients
- 1 tbsp Olive Oil
- 4 large Portobello Mushrooms
- 1 Yellow Onion Diced
- 1 Yellow Bell Pepper Diced
- 1 Red Bell Pepper Diced
- 4 cloves Garlic Minced
- ½ cup Green Beans Cut in halves
- 1 tbsp Chopped Rosemary
- 1½ tbsp Paprika
- 1 tbsp Soy Sauce or Tamari
- 10 Oil packed Sundried Tomato halves Chopped
- 1 cup Vegetable Broth
- 1 cup Plant Milk Almond, cashew or coconut milk
- 1 bunch Fresh Parsley Chopped
Instructions
- Heat olive oil in a large frying pan and add the portobellos flat side down. Season with pepper and rosemary and grill for a few minutes or until the portobellos start to turn golden. Flip them over the other way and add the diced onion,bell peppers, and green beans and let everything cook at medium high heat for 1-2 minutes. Season with paprika, salt and soy sauce before adding the minced garlic and chopped sun dried tomatoes and stir everything together.
- Once the onions start to soften, add the vegetable stock and plant milk. Bring the sauce to a boil before turning the heat down to simmer.Let the sauce simmer until for a few more minutes or until the portobellos are done (they should be meaty and cooked all the way through.
- Garnish with fresh parsley and serve as is or with a side of polenta or mashed potatoes.Enjoy.