"Beefy" Portabella Stew

Mushrooms: The "steak" of the vegetarian world! Mushrooms are an excellent way to achieve that meaty texture and flavor without the fat and calories, not to mention it is a far more humane approach! I've made this stew a few times now, each time I make it a little different. Last night I used red potatoes to add creamy starchy goodness. A few weeks ago it obtained it's thick texture from the whole grain quinoa. Whatever ingredients you choose, the method is always the same. Lots of veggies, a good quality stock and your "starch pick of the day" make this stew extra hearty and extra healthy!

"Beefy" Portabella Stew
4-6 Large Portabella Caps (diced) or 1 large package cremini mushrooms (quartered)
1 onion, diced
3 celery stalks, diced
3 carrots, diced
2 cloves garlic, minced
2 cups butternut squash, diced
1/2 cup quinoa or 2 cups potatoes, diced
1 tbsp olive oil
2 tbsp flour
4 cups stock (veggie, beef or chicken)
SnP
fresh herbs of your choice, I like thyme, rosemary, parlsey

Start by sauteeing the mushrooms in olive oil until they are browned, about 5 minutes. Add carrots, celery, onion and garlic, sautee until softened. Add the flour and let cook for a couple of minutes. Slowly add the stock and stir continuously to avoid clumps. Bring to a full boil to achieve desired thickness. Add in your starch of choice and the butternut squash. Cook for 15 minutes or until grain and squash is cooked through. Finish with fresh herbs, and season to taste.

This recipe can easily be done 100% vegetarian by using vegetable stock. You can also use any combination of mushrooms or veggies that you like! It's full of flavor and nutrients!

A big bowl of this stew is only 3 WW points!