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Portobello Mushroom Stew

Portobello Mushroom Stew

with Butternut Squash Mash and Walnut Gremolata

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As hearty and delicious as its meaty counterpart, this savoury stew is perfect for those chillier fall evenings. A finishing touch of zesty gremolata elevates this dish to a whole other level!

Allergens:Tree Nut/NoixWheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

170 g

Butternut Squash, cubes

6 g


113 g


2 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce

½ tsp

Dried Thyme

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 unit


7 g


1 tbsp

All-Purpose Flour


1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

Not included in your delivery

3 tbsp

Unsalted Butter*


1 tsp


¼ tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1841 kJ
Calories440 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate33 g
Sugar14 g
Dietary Fiber6 g
Protein8 g
Cholesterol55 mg
Sodium970 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Measuring Cups
Potato Masher
Small Bowl
Instructionsarrow up iconarrow up icon

Before starting, wash and dry all produce. Combine the squash, 1 tsp salt and enough water to cover (approximately 1-2 inches) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer, uncovered, until squash is fork-tender, 18-20 min.


Trim the bottom 1/4-inch off the portobello stems, then cut the portobellos into 1/2-inch slices. Roughly chop the parsley. Zest, then juice half the lemon (1 whole lemon for 4 ppl). Finely chop the walnuts. Peel, then mince or grate the garlic.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until veggies start to soften, 2-3 min. Add the garlic and portobellos. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.


Stir the flour, thyme and tomato sauce in with the veggies. Cook, stirring often until veggies are coated, 1-2 min. Add the soy, veggie broth concentrate and 1 cup water (dbl for 4 ppl). Bring up to a boil, then reduce heat to medium-low. Cook, scraping up any browned bits from the bottom of the pan, until the sauce thickens slightly, 4-5 min. Season with salt and pepper.


While the stew simmers, drain the squash well and return it to the same pot. Using a potato masher, mash in 2 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper. Set aside.Mix together the parsley, lemon zest, lemon juice, walnuts and 1 tbsp oil (dbl for 4ppl) in a small bowl . Season with salt and pepper. Set aside.


Divide the squash mash between plates. Top with the portobello stew. Dollop the walnut gremolata over top.