Print Options

Back to Tuscan Portobello Stew >

Include these items:

Select reviews >

Taste of Home Logo

Tuscan Portobello Stew

 Tuscan Portobello Stew
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin
4 ServingsPrep: 20 min. Cook: 20 min.

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) white kidney or cannellini beans, rinsed and drained

Directions

  • In a large skillet, saute the mushrooms, onion and garlic in oil
  • until tender. Add the wine. Bring to a boil; cook until liquid is
  • reduced by half. Stir in the tomatoes, kale and seasonings. Bring to
  • a boil. Reduce heat; cover and simmer for 8-10 minutes.
  • Add beans; heat through. Discard bay leaf. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 309 calories,

2 of 2

Tuscan Portobello Stew (continued)

Nutritional Facts: 8 g fat (1 g saturated fat), 0 cholesterol, 672 mg sodium, 46 g carbohydrate, 13 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.