ROASTED PORTOBELLO STEAKS
I love mushrooms. I said what I said! Mushrooms are meaty and versatile. Not just in the ways you can prepare them but also in all the different variety of mushrooms. This recipe uses what I think is the most accessible mushroom - portobellos. Specifically, the caps because they are a great alternative to steak. Full transparency, portobellos will not have the texture of steak. They will provide the meatiness, and we can always infuse a little steak-inspired flavor. Trust me; they will be good.
This recipe is one of my favorites because it is easy. It’s one of those recipes that looks like you put in way more effort than just letting mushrooms sit in a marinade and putting them into the oven. It’s all in the marinade!
WHY MUSHROOMS?
There are so many mushrooms, including a few known for tasting like chicken, ham, or even lobster. Many of them have major health benefits. Some are even known as brain food. Specifically, portobellos are known for their antioxidant and anti-inflammatory properties.
Portobellos are a great meat substitute. Besides being meaty, they are a go-to if you are avoiding dairy, nuts, or soy in your meat alternatives. They are a good source of protein and are low in sodium and fat. It’s a win for these mushrooms in my book.
Let’s get into the Recipe!
Begin this recipe by wiping off the mushroom caps with a dry paper towel or clean kitchen towel. The goal is to get the remaining dirt off the mushroom caps without adding additional moisture. Set clean caps to the side while working on the marinade.
In a medium bowl, add all the ingredients for the marinade. Whisk together. Toss caps in the mixture. I usually let my caps marinade for an hour, but you can get away with 30 minutes if you are short on time. Preheat oven to 400 degrees once caps are done marinating. Add caps to a parchment paper-lined baking sheet. If you have a few vegetables hanging around the kitchen, toss them into the remaining marinade and add to the sheet for a quick one-pan meal. Green beans and tomatoes are perfect for this. Bake everything for 30 minutes.
After 30 minutes, let your mushrooms rest for a couple of minutes. Then slice into strips and serve. I pair this recipe with my garlic mashed potatoes and green sauce.
Just A Suggestion…
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Roasted Portobello Steaks
Ingredients
- 4 Portobello caps
- 3 smashed garlic cloves
- ½ C. of olive oil
- ½ Tbsp worchestire
- 2 Tbsp cooking red wine
- 2 Tsp garlic
- 2 Tsp red pepper
- 2 Tsp oregano
- 1 Tsp back pepper
- 1 Tsp cumin
- 1 Tsp paprika
- ¼ C. rough chopped parsley
- ¼ C. green onion roughly chopped
- 1 Tsp salt
Instructions
- Mix together ingredients for marinade.
- Toss Portobello caps in marinade and let sit for at least 30 mins. 1 hour is recommended.
- Preheat oven to 400.
- Lay Portobello caps on a parchment lined sheet pan.
- Roast for 30 minutes
- We recommend roasting with string beans and tomatoes. Toss the additional items in the rest of the marinade and roast with the mushrooms for a 1 pan meal.
