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Tuscan Portobello Stew

Tuscan Portobello Stew

This is a heart-healthy, one-skillet meal that fasts and easy to prepare, yet stylish enough for company. Vegetarian teachers and trainees alike value this stew at school meals.– Jane Siemon, Viroqua, Wisconsin.

Active 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 veggie 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) cannellini beans, rinsed and drained pipes


  • In a big skillet, saute the mushrooms, onion and garlic in oil until tender. Add the white wine. Bring to a boil; cook up until liquid is decreased by half. Stir in the tomatoes, kale and flavorings. Give a boil. Lower heat; cover and simmer for 8-10 minutes.
  • Add beans; heat through. Dispose of bay leaf.
Nutrition Truths

1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672 mg salt, 46 g carbohydrate (9g sugars, 13 g fiber), 12 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.

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