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“Meaty” Mushroom Stew
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Servings
6
servings
Ingredients
1x
2x
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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
Instructions
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!!!
Notes
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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