“Meaty” Mushroom Stew

Servings 6 servings


  • 8 ounces portobello mushrooms sliced
  • 8 ounces white button mushrooms sliced
  • 3 cloves garlic pressed
  • 1 tablespoon dried tarragon
  • 1 large lemon sliced and seeded
  • 1 cup chopped onion
  • 2 tablespoons lemon juice
  • 4 cups low sodium vegetable broth
  • 1 cup cooked brown rice


  • DO- AHEAD TIP: Cook brown rice in time for dinner. In a slow cooker, combine all ingredients except rice.
  • Cover and cook on HIGH for 30 minutes to 1 hour or until mushrooms and onion are tender. Discard lemon slices, stir in cooked rice and serve. Enjoy!!!


SERVING SUGGESTION: Serve steamed broccoli spears and steamed carrots on the side.
VEGETARIAN: No changes necessary. KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: Per serving: 107 Calories; 1g Fat; 10g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 350mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit. Points: 3
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