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Tuscan Portobello Stew

15 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 20 min.

Makes

4 servings

Updated: Jan. 05, 2024
Here’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Tuscan Portobello Stew
Tuscan Portobello Stew Recipe photo by Taste of Home
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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

Directions

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

Nutrition Facts

1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672mg sodium, 46g carbohydrate (9g sugars, 13g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.