Membership Required

Portobello Mushrooms and Beans

Serves: 2

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss, Anti-Cancer/High Micronutrient, Diabetes Reversal

Average Rating:
Rated by: 29 members

Rate it:
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Here's a quick and tasty sauté of Portobello mushrooms, tomatoes and garbanzo beans that's ready in no time. Pair it with a green vegetable or salad and dinner is ready!

Ingredients:

1/2 cup no-salt-added or low-sodium vegetable broth (see note)

1 large onion, chopped

2 garlic cloves, chopped

2 large portobello mushroom caps, thinly sliced

1 large tomato, diced, or 8 halved cherry tomatoes

1 1/2 cups cooked or 1 (15 ounce can) no-salt-added or low-sodium garbanzo beans, drained

Instructions:

Heat 2-3 tablespoons of the vegetable broth in a pan and saute the onion and garlic for 2 minutes or until the onions are soft. Add the mushrooms and remaining broth and continue cooking for 5 minutes until the mushrooms are tender. Add the tomatoes and garbanzo beans. Simmer for 5 minutes, adding additional vegetable broth if needed.

Note: Red wine can be substituted for the vegetable broth.

Calories 275; Protein 14 g; Carbohydrates 49 g; Sugars 14 g; Total Fat 3.8 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 58 mg; Fiber 12.9 g; Beta-Carotene 429 ug; Vitamin C 21 mg; Calcium 100 mg; Iron 4.4 mg; Folate 263 ug; Magnesium 77 mg; Potassium 1001 mg; Zinc 2.6 mg; Selenium 21 ug

Comments (23):

View

Mark G.

07/22/2006 12:29 PM

Rated this recipe:

This is one of my favorite, quick dishes. It's so easy and taste great. I make this as least every other week.

TashLB

07/31/2006 11:18 AM

Rated this recipe:

Really fast and easy to cook. Even my husband enjoyed it and he dislikes mushrooms! I LOVED it. Will probably cook it once a week. The left-overs were good cold. Did not need reheating.

Melissa Phillippe

10/29/2006 07:55 PM

Rated this recipe:

I did like this and it was pretty easy. Easy for left-overs too - not sure I'll make it QUITE as often as the others already listed here - but it's likely to be something I do regularly....like every other month or something.

Joy P.

01/30/2008 04:22 PM

Rated this recipe:

I realled loved this dish and my non-ETL husband liked it as well. I used the wine and also added a couple handfuls of torn up spinach. The tomatoes really make it flavorful and I'm not typically fond of cooked tomatoes. The blend of everything here really works!

solarity

08/14/2008 12:02 PM

Rated this recipe:

Wow I was surprised how good this was. I didn't even need to add any spices like I usually do to dishes. I did accidentally use red wine vinegar instead of red wine (common mistake I make) and it still tasted fantastic. That same mistake has ruined other dishes for me :P . Next time I will use 3 mushroom caps instead of 2.

Fruitloops

01/28/2009 11:19 AM

Rated this recipe:

So good! I make this all the time now! I did not add the wine or broth--but instead a large can of tomatoes cut up plus the juices. I also add tons of swiss chard. Very good.

mdguy87243

08/12/2010 11:33 PM

Rated this recipe:

This recipe is fantastic!! I used vegetable broth (low-salt) and a small can of no salt tomatoes. The flavor was great. The second time I made this, I added a bunch of broccoli raab, and it cooked well because of all the liquid, and it was also fantastic! (I did however use only half a can of beans)

I will definitely make this regularly!

Angela50

08/08/2011 07:05 PM

Rated this recipe: (no rating)

I'm cooking this dish as I type...it looks like it needs something green so I'm adding the spinach when it's done simmering. Will report back in shortly. I'm encouraged by all of your positive reviews.

Angela50

08/08/2011 07:28 PM

Rated this recipe: (no rating)

Yummmm! I served over brown rice, did use sea salt and freshly ground pepper and added spinach when the mushrooms and beans were cooked. It's wonderful!

femmedivine

07/26/2012 12:16 AM

Rated this recipe:

Not a dish I am crazy about. The flavor is alright but I think I would have preferred grilling the mushrooms separately and tossing it together with fresh tomatoes, cooked garbanzos, baby spinach and a vinaigrette. As is, it was just ok. Also, while not as important, I didn’t find it too visually appealing since the mushrooms tinge the whole dish blackish.

cc2013

04/30/2013 02:40 PM

Rated this recipe:

Absolutely fabulous and satisfying! My Mother and I eat this at least four times a week – favorite recipe so far! We use vegetable broth (low or no-salt) in place of the wine.

This comment was last edited on 04/30/2013 02:42 PM

emersoj2

05/09/2013 09:38 PM

Rated this recipe:

I love this recipe! I've now made it twice and loved it both times! Thanks for the great recipe!

patburke

07/09/2013 01:23 PM

Rated this recipe:

i added steamed Swiss chard-finely chopped - seasoned with apple cider venegar- plus sprinkling of pepper. I also used vegetable broth. IT IS visualy appealing with the \halved cherry tomatoes!. RECIPE HELPED COVER MY G-BOMBS REQUIREMENT TOO. SERVED WITH BLUEBERRIES ON THE SIDE:) very good!

This comment was last edited on 07/09/2013 10:46 PM

mel875

12/23/2013 11:48 AM

Rated this recipe:

Very easy, one pan dish. I used only red wine as the broth, but at least a cup. I also added soy ground beef for more texture. It was more like a nutritarian chili. The soy really gave it a fuller flavor and more hearty. I used about a cup. I also will use twice as much tomatoes next time. I added a blend of Italian seasoning which brought out the veggie favors. I served my guest brown rice with the dish and he loved it!

mel875

12/23/2013 11:48 AM

Rated this recipe:

lauraml

04/29/2014 01:12 PM

Rated this recipe:

This simple recipe is the best and quick is a good thing. I will use three mushrooms next time. Very tasty we all loved it. PS: i never know how to combine recipes to make a menu, anyone out there, what else would you make to go with this meal? Thank you for tips.

lauraml

04/29/2014 01:12 PM

Rated this recipe:

lauraml

04/29/2014 01:12 PM

Rated this recipe:

JohnLink

03/18/2015 12:39 AM

Rated this recipe:

Another great recipe from Dr. Fuhrman. Simple and tasty. I like to add a few tablespoons of balsamic vinegar before serving.

This comment was last edited on 03/20/2015 04:09 PM

tdl1

08/04/2015 02:26 PM

Rated this recipe:

Had some veggies I needed to use so here's my "mix"...
4 large Portobello Mushrooms
2 Roma tomatoes
1 large Vidalia onion
5 garlic cloves
1 C. red wine (Nouveau)...maybe Merlot in future.
1 can garbanzo beans drained and rinsed.
Still needed something else (salt of course, lol) so I added 1Tbl. Italian Seasoning which did help. (Balsamic vinegar, lemon juice, or No-Salt seasoning added to small samples of the recipe wasn't what I was looking for).
Next time I will add fresh rosemary too.

I found it visually very appealing. Loved the "blackish" color. Such a great color combination with the red tomatoes and light colored beans. Perfect for fall parties. The photo here doesn't do it justice.

LindaPDX

12/02/2015 11:44 PM

Rated this recipe:

I made this for the first time tonight, and we just finished eating it. Yum! Very satisfying. I can't eat tomatoes, so substituted a chopped red bell pepper. Also, used sliced crimini mushrooms, which kept their shape beautifully. I think the finished dish looks better this way.

TulipBenjamin

07/23/2019 06:44 PM

Rated this recipe:

I added spinach at the end of the cooking time. My husband says it’s awesome. Healthy and flavorful. This recipe is a keeper.

willypriv

10/24/2019 08:24 PM

Rated this recipe: (no rating)

Scrape the portobello gills off prior to slicing to avoid the blackish color.

Portobello Mushrooms and Beans

Ingredients:

Instructions:

Comments (23):

Recipe Categories

Recipe Collections

Meal PlanningMembership Required

View My Recipe Box

View My Grocery List

Submit a Recipe