Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Portobello Mushroom Stew Recipe
    Lost? Site Map

    Portobello Mushroom Stew

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on December 14, 2013

      Made this for the Aussie/NZ #83 recipe swap and oh what a delicious and comfy recipe for a cold winters day! I used white button mushrooms and cremini mushrooms along with about two stalks of celery. Definately a keeper. DH could only go yummmm. Served some French bread along the side.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2012

      I had bought up a big bag of mushies today so this was the perfect recipe. I used beef mince so certainly did not need to cook for 3 hours but followed the recipe apart from that. It was delicious !!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2012

      The portion size was spot on and as I was only serving 3 I ended up with a portion to freeze for a later date. I used a mix of baby portabella mushrooms and white button mushrooms as that was what I had on hand but did use 2 small brown onions (sliced one fine and the other in wedges) and a1 large rib of celery and made as directed but found I really did not need to use the cornstarch/cornflour water mix to thicken it was fantastic as it was - I cooked for the full 3 hours. Thank you Chef Bugsy Mate for a fantastic recipe that the DM, DS and I thoroughly enjoyed, made for Aussie/Kiwi recipe swap #65 June 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2012

      We enjoyed this a lot thanks Chef Buggsy Mate. I didn't know if I should remove the onion and celery after step 2 and before browning the beef, but that's what I did. I removed the lid of my pot about half an hour before serving and allowed the stew to thicken up naturally instead of adding in the cornflour slurry and I added some chopped parsley to finish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Portobello Mushroom Stew

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.6
     
    Calories from Fat 55
    26%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.8 g
    9%
    Cholesterol 48.3 mg
    16%
    Sodium 521.0 mg
    21%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.3 g
    13%
    Protein 19.4 g
    38%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites