Portobello Mushroom Steaks
Juicy portobello mushroom steaks paired with mashed potatoes and asparagus make a complete vegan meal that is hearty, simple, and totally mouth-watering!
- 4 portobello mushrooms
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp smoked paprika
- 3 cloves garlic
- 1 tbsp vegan friendly steak seasoning
- ½ tsp salt more or less to taste
- ½ tsp black ground pepper
- 1 bunch asparagus
Preheat the oven to 400 F.
In a large bowl, make the steak’s marinade while combining olive oil, balsamic vinegar, spices and chopped garlic.
Place portobellos and asparagus in an oven-safe skillet. With a pastry brush, generously brush the marinade on the tops and bottoms of both mushrooms and asparagus.
Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes.
Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.
Follow this recipe for the side of mashed potatoes. Serve immediately.
Top Tips for Making Portobello Mushrooms Steaks
Note: Nutrition facts do not include the side of mashed potatoes.
- Use a damp towel to clean the mushrooms.
- Do not wash them under the faucet, or soak them in a bowel of water. Mushrooms absorb water quickly, and if you do this you will end up with mushy mushroom steaks.
- If you'd rather grill these on an open flame, you will not need to leave them on the grill for as long. I recommend 4-6 minutes per side.
- If you've bought whole mushrooms, be sure to remove the stems.
- Use a spoon to scrape off the gills. Portobellos have black gills that are edible, but can cause a dark gray look. Remove the gills if you choose.
- For the side of mashed potatoes, follow this recipe.
Calories: 185kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 307.3mg | Potassium: 862mg | Fiber: 3.3g | Sugar: 4.7g