Portabella Mushrooms with Coconut Milk Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 6 medium Portobello mushroom caps
  • 2 - 3 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 4 green chilis de-seeded and chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dry white wine (or use chicken broth)
  • 1 14-oz. can unsweetened coconut milk stirred
  • 1 bunch green onions chopped (optional)
  • 6 cups steamed rice


  • Heat a large skillet over medium-high heat.
  • Rub the mushrooms with the oil and salt and pepper. Cook the mushrooms in the skillet for 1-2 minutes per side, or until cooked to the desired doneness. Add in the chiles, lime juice, wine, coconut milk and onions. Cook the mixture for 3-4 minutes and then serve over the rice.


SERVING SUGGESTION: Steamed broccoli and baby carrots.
VEGETARIAN: If not using white wine, replace with low sodium vegetable broth.
GLUTEN FREE: Make sure white wine (or chicken broth) and rice are gluten free.
NUTRITION: 514 Calories; 4g Fat; 12g Protein; 106g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 6 1/2 Grain (Starch); 1/2 Vegetable; 0 Fruit.
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