Portobello-Broccoli Stir-Fry

Portobello mushrooms are fully mature cremini mushrooms.

Their meaty texture and rich flavor beefs up this vegetarian stir-fry. From eatbetteramerica.com

I bought a package of baby portobello mushrooms at Costco a couple of weeks ago and we gave this recipe a try. We all loved this recipe. The first time I made it a single recipe fed us, but there were no seconds for those who were hungrier than others and no leftovers. We learned have to double the recipe to satisfy the hunger needs in our home. We also leave out the red pepper because the kids won't eat them, but they sure make it pretty besides adding flavor. I also think this sauce would be a good stir-fry sauce in general. We love it as a vegetarian meal, but next time I plan on adding some chicken to help it satisfy the kids for longer.

prep time:25 min

start to finish:25 min

makes:4 servings Rice 1 1/3 cups regular long-grain white rice 2 2/3 cups water Salt (optional)

Sauce
1/4	cup water
2	tablespoons soy sauce
1	tablespoon hoisin sauce
2	teaspoons cornstarch
1	teaspoon honey
Stir-Fry
1	(6-oz.) pkg. portobello mushroom caps
1	medium onion, cut into thin wedges
1	small red bell pepper, cut into thin strips
1	garlic clove, minced
3	cups fresh broccoli florets (about 6 oz.)
1/4	cup water

1.	Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2.	Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3.	With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4.	Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5.	Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.