Savory Portobello Steak
The best thing about cooking is there are no rules! Who in the world said that your mushroom can’t be a steak? Quoting the wise words of Spongebob, “With imagination, you can be anything you want.”
This meal came about because I was wanting to “veganize” the traditional steak and potatoes meal. At first, I wasn’t sure what I would use to make the steak. It wasn’t until I saw those huge portobello mushrooms on sale at Aldi that I knew what I was going to do!
Portobello Mushroom Nutrition Facts
Portobello Mushrooms are low in calories, but contain about 19% of the daily value for Niacin and 24% of the daily value of Riboflavin. Some mushrooms are treated with ultraviolet light or dried in sunlight, making them one of the only natural food sources of Vitamin D.
How To Make Portobello Steak
Portobello Steak is simple. First, you have to clean your mushrooms and cut off the stems. I also like to cut the edges of the mushrooms as well to help create a flatter steak-like shape. I still cook the cut-off the pieces because we don’t waste food in this house! The next step is to create the marinade and let your mushrooms soak in it. Finally, you cook your mushrooms on medium high heat on both sides until well done, adding extra of the marinade as it cooks. The mushrooms will be flavorful and juicy once done! I served my mushrooms with creamy mashed potatoes and sweet and sour green beans, which will both be up on the blog soon!
Portobello Steak Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
2 Portobello mushrooms, edges trimmed, stems removed
1/4 cup water
2 tbsp balsamic vinegar
2 tsp liquid smoke
1 tsp onion powder
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp hickory seasoning
1/2 tsp crushed red peppers
salt and pepper to taste
2 tbsp olive oil
Instructions
Combine all ingredients except the mushrooms and oil in a shallow dish to create the marinade. Taste the marinade and adjust seasoning amount if needed.
Let the mushrooms soak in the marinade for at least 10 minutes.
Add the oil to a skillet with some of the marinade and set the stove to medium high heat. Place mushrooms in the skillet and cook for about 5 minutes on each side. Periodically check the pan and add more marinade to the mushrooms and pan as needed when the liquid in the skillet runs out.
Cook until browned on both sides and tender and serve with your favorite veggies on the side!
Notes
Clean mushrooms with a slightly damp paper towel. Too much liquid will cause the mushrooms to be soggy and we want them to soak up the marinade, not the water.
You can still cook the stems and any other pieces you had to cut off. You do not have to waste it!
If you have access to a grill, try grilling these mushrooms instead!
Seasonings can be adjusted, try soy sauce or liquid aminos if you don’t have liquid smoke.
