Vegetarian Bifinhos com Cogumelos

Transform your weeknight dinners with this mouthwatering recipe for **Vegetarian Bifinhos com Cogumelos**, a plant-based twist on a Portuguese classic. Featuring hearty portobello mushroom caps seared to golden perfection, this dish is bathed in a rich, savory sauce made from a harmonious blend of dry white wine, vegetable broth, soy sauce, and Worcestershire sauce, all enhanced by the aromatic depth of garlic, onion, and fresh thyme. The silky sauce is thickened just right with a cornstarch slurry, making it perfect for drizzling over the mushrooms or sopping up with crusty bread. Ready in under 50 minutes and garnished with chopped parsley for a fresh finish, these "bifinhos" are a deliciously elegant vegetarian option that pairs beautifully with rice, pasta, or your favorite side. Perfect for those seeking bold flavor, comforting textures, and a meat-free alternative, this recipe is a must-try for your next dinner at home!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large caps portobello mushrooms
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 cup dry white wine
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon, chopped fresh thyme
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons, chopped parsley

Directions

Step 1

Clean the portobello mushrooms with a damp cloth and remove the stems. If desired, scrape out the gills with a spoon.

Step 2

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, place the mushroom caps in the skillet, gill side up, and cook for about 4 minutes per side until they are golden brown and tender. Remove the mushrooms and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Pour in the dry white wine and bring it to a simmer, scraping any brown bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.

Step 6

Add the vegetable broth, soy sauce, Worcestershire sauce, fresh thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer.

Step 7

In a small bowl, mix together the cornstarch and water until smooth. Gradually add this mixture to the simmering skillet, stirring constantly, until the sauce thickens, about 2 minutes.

Step 8

Return the cooked mushroom caps to the skillet, spooning some of the sauce over them. Let them simmer in the sauce for 5 minutes to absorb the flavors.

Step 9

Serve the mushrooms hot, topped with the sauce, and garnish with chopped parsley. Enjoy with a side of rice or crusty bread.

Nutrition Facts

Serving size	(1289.3g)

Amount per serving	% Daily Value*
Calories	1179.3

Total Fat 71.3g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 4.7g
Cholesterol 62mg	0%
Sodium 3181.6mg	0%
Total Carbohydrate 81.0g	0%
Dietary Fiber 16.8g	0%
Total Sugars 25.6g
Protein 26.3g	0%

Vitamin D 1.5IU	0%
Calcium 162.2mg	0%
Iron 6.5mg	0%
Potassium 3290.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 9.8%

Carbs: 30.3%