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!
Servings: 4
Calories: 185kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Note: Nutrition facts do not include the side of mashed potatoes.
Nutrition
Calories: 185kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 307.3mg | Potassium: 862mg | Fiber: 3.3g | Sugar: 4.7g