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Can't Get Enough of Portabella Mushrooms? Try This Delicious Dish!

Korresha enjoys using her favorite ingredients and seasonings to create vegan recipes that satisfy her nutritional needs.

Vegan portabella mushroom dish

Vegan portabella mushroom dish

Vegan and Delicious

This low-calorie, robust, healthy, portabella mushroom vegan recipe was a hit with my family—so much so that they requested it the next day! It is quick, simple, tasty, and worthy of going into your black book of favorite vegan recipes.

How to Choose Portabellas

When shopping for portabella mushroom, it is important that you choose ones that look healthy; i.e., firm, dry, and undamaged.

Note of Caution: Do Not Eat Raw

According to Vegetarian Times (2017), portabella mushroom in raw form contains a toxin called hydrazine, which is toxin-containing formaldehyde. It is suggested that since both chemicals are heat sensitive, it is recommended that portabella mushroom be cooked before being consumed.

Nutritional Information

This food is low in sodium, and very low in saturated fat and cholesterol. It is also a good source of protein, thiamin, vitamin B6, folate, magnesium, zinc, and manganese. It is a very good source of dietary fiber, riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper, and selenium.

Portabella mushrooms are low in calories and can be used as an ingredient when trying to lose weight or reduce caloric intake.

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Cook Time

Prep timeCook timeReady inYields

15 min

11 min

26 min

2 servings


  • 2 large-cap portabella mushrooms, cut half-inch thick slices
  • ½ cup red onion
  • ½ cup green onion
  • 10 grape tomatoes, halved
  • ½ red bell pepper
  • 1 tbsp. minced fresh garlic (about 3 cloves)
  • ½ cup pitted Kalamata olives whole or sliced
  • ¼ cup cilantro
  • 2 tbsp. grapeseed oil, for the pan
  • Mrs. Dash Garlic and Herb
  • Pinch of dry dill
  • Pinch of ground cumin
  • Pinch of sea salt (optional; note that olives contain salt)
  • Cayenne pepper, to taste (optional)


  1. Set burner between low and medium.
  2. Pour grapeseed oil in a pan.
  3. Put all veggies in pan except mushroom and cilantro. Season with all ingredients.
  4. Cook and stir for approximately 5 minutes.
  5. Once veggies are at desired texture, push ingredients around the sides of the pan.
  6. Place mushroom in the middle of the pan, cook on one side for approximately 3 minutes. Season with Mrs. Dash.
  7. Turn mushrooms over. Season with Mrs. Dash and cook for 3 more minutes. Mix cilantro in with other veggies alongside the pan.

My Vegan/Plant-Based Nutritional Lifestyle

July 2019, without any pondering, research, or contemplating, I switched from a traditional Western diet to a vegan/plant-based diet. The day that I decided that I was going forward, I went to my local produce market and bought two seeded watermelons and ventured into a four-day watermelon detox.

These four days were the best days of my life. The watermelons were perfectly ripe, juicy, and crisp. I was able to eat as much of it as I wanted without any guilt. Amazing! So, for four days, it was the watermelon, plenty of water, and me. To spruce things up, I dripped some fresh key lime juice over the watermelon, which gave it a nice burst. After the detox, I was ready to take on the full, non-negotiable vegan lifestyle.

While experimenting with some of my favorite ingredients, I created this fun, delicious, packed with flavor, and quick recipe. Please try it. I would love to hear your feedback. Enjoy!

© 2019 Korresha Walker

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