PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
- Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
- Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
- Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
- While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
- Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
- Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
- Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
- Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
- Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
- Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.
PORTOBELLO MUSHROOMS GRILLED LIKE A STEAK
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper.
- Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
- In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
- Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.
BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
GRILLED PORTOBELLO MUSHROOM STEAKS
This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Number Of Ingredients 7
Steps:
- In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.
- Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.
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- Marinate for at least 10-15 minutes (the longer the better). In the meantime, you can prep your favorite side dish.
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- In a large shallow dish, combine olive oil, balsamic vinegar, and steak spice. With a pastry brush, generously brush the marinade on the tops and bottoms of each mushroom.
- Place mushrooms in the remaining marinade, top side down and bake, uncovered, for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through. Serve with roasted potatoes and grilled vegetables.
PORTOBELLO STEAKS - SIMPLE VEGAN BLOG
From simpleveganblog.com
Reviews 4Category Main DishCuisine VeganTotal Time 25 mins
- Wash the mushrooms and remove the stems. You can enjoy the stems sautéed, steamed, boiled or add them to any kind of recipes (scrambles, rices, pastas, etc.).
- Toss the mushrooms in the marinade. Marinate on one side for 5 to 10 minutes, then the other side for another 5 to 10 minutes. If you marinate them longer, they will absorb more liquid and will taste even better.
PORTOBELLO STEAKS WITH VEGAN BéARNAISE SAUCE - DANIEL'S PLATE
From danielsplate.com
- Roasting: Preheat the oven to 400F. Place portobello mushrooms in a 9×13 baking pan with gill sides up. Pour 1/3 cup of water to the bottom of the pan to keep the mushrooms from sticking to the pan. Add 1 tablespoon to each mushroom cap. Sprinkle with fresh black pepper or steak seasoning. Roast for 15 minutes.
- Preheat a small skillet over medium heat. Dry sauté minced shallot for 2 to 3 minutes until it softens and turns translucent. Add a splash of water if minced shallot starts to stick. Place all ingredients except for the dried tarragon into a blender and blend until smooth and creamy. Then add tarragon and blend for another 2 seconds just to incorporate. Serve immediately over Portobello Steak. Store unused Vegan Béarnaise Sauce in an airtight container in the refrigerator for up to 5 days.
GRILLED PORTOBELLO MUSHROOM STEAKS - VEGAN HUGGS
From veganhuggs.com
- In a large and shallow baking dish, whisk all the marinade ingredients together. Taste and add more seasoning if desired (*note: the flavors will be concentrated).
- Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. Let it sit for 10-20 minutes, flipping and brushing again midway through the marinating time.
- Heat a Grill, Grill Pan OR Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top (they should sizzle when they hit the pan). Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes. Enjoy!
PORTOBELLO STEAKS WITH AVOCADO CHIMICHURRI | MINIMALIST BAKER
From minimalistbaker.com
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
- Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
JUICY GRILLED PORTOBELLO MUSHROOM STEAKS - GREEN SMOOTHIE ...
From greensmoothiegourmet.com
- Clean the portobellos by lightly running them under water, then quickly patting them dry with paper towels. Some suggest using a brush but I find I need a bit of water to get the dirt off. Don't let the mushrooms stay under water long however or they will absorb it and not grill up well.I remove the inside gills, just because they taste odd, but they are edible. I also remove the stem. In both cases, using a spoon works well to remove and clean these areas.
- In a bowl, stir together the tamari sauce, balsamic vinegar, olive oil, garlic, and cayenne. Taste and add more seasonings if you like. Some suggestions best for grilled steak include a steak seasoning, rosemary, dill, black pepper, and salt.Add the mushrooms to the bowl, and spoon the marinade all over them.Let them sit for 10 minutes each side. So they marinade a total of 20 minutes. No longer or they might become too sour or salty.
- Heat a hand grill pan or a large skillet over medium heat on the stove.Spray with olive oil, and set the mushrooms in the pan, pressing for a few minutes so the grill marks transfer. I found cooking each side about 4 minutes led to juicey steaks.
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GRILLED PORTOBELLO STEAKS WITH CHIMICHURRI & ONION STRINGS
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- Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
PORTOBELLO MUSHROOM STEAK | MEATLESS | VEGKITCHEN
From vegkitchen.com
- In a large bowl, make the portobello marinade. Combine the olive oil, balsamic vinegar, spices, and garlic.
- Place portobellos and asparagus in a large oven-safe skillet. With a pastry brush, generously brush the marinade over the tops and bottoms of the mushrooms and asparagus.
PORTOBELLO STEAKS - LOVING IT VEGAN
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- Add sesame oil, soy sauce, balsamic vinegar, tomato paste, liquid smoke, light brown sugar, crushed garlic, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together.
- Brush the mushrooms generously with the marinade sauce on both sides and leave them to marinate for 15 minutes. Leave a little marinade sauce behind to use later.
PORTOBELLO MUSHROOM STEAKS (VEGAN, GLUTEN FREE) | THE ...
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- 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.
EASY AND DELICIOUS PORTOBELLO STEAKS - WOW, IT'S VEGGIE?!
From wowitsveggie.com
- Gently twist the portobello mushroom stem until it comes off. You want to be sure the mushroom lays flat when cooking.
- Place portobellos in an oiled pan. While the pan begins to heat up, use a pastry brush [or your hands!] to brush oil on the top, sides, and bottom of the mushrooms.
- Cook portobello steaks on high for 10 minutes, flipping throughout. Note: Portobellos cook faster when they are cooking stem-side facing DOWN. This allows the heat to "gather" underneath the mushroom cap which allows for quicker cooking.
EASY VEGAN PORTOBELLO MUSHROOM STEAKS (GLUTEN-FREE)
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- Preheat your oven to 400 degrees F (205 degrees C). Place mushrooms upside down on a lined baking dish.
- Mix up the marinade and pour 1/4 of the mixture over the mushrooms' undersides. Use your fingers or a basting brush to rub it in a bit.
- Let the mushrooms sit marinating for 10 -15 minutes. Turn them over (so now they're right side up), score the top with a knife, and add a little more marinade (about 1/4 more of the mixture).
PORTOBELLO MUSHROOM STEAKS (VEGAN) - VEGGIE DESSERTS
From veggiedesserts.com
- Add the oil and all seasonings to a large dish and mix. Brush it over the mushrooms, then leave the mushrooms in the remaining liquid to marinade.
- Heat a griddle pan or clamp grill (like a George Foreman grill). Place the mushroom steaks onto the hot grill and cook until soft and lightly charred. If possible, save the mushroom cooking juices.
VEGAN PORTOBELLO STEAKS WITH MASHED POTATOES RECIPE
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- 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.
PORTOBELLO STEAKS AND BUTTER BEAN MASH - ETALK
From more.ctv.ca
- In a large ovenproof saucepan, for which you have a lid, combine the mushrooms, garlic, onion, chile flakes, red chile, cumin seeds, coriander seeds, tomato paste, olive oil, and salt and stir to mix. Arrange the mushrooms so they are domed-side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for one hour. Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
- Reserving the oil, use a spoon to transfer the onion, garlic, and chile (discarding the stem; don’t worry if you scoop up some of the spices and oil) into the bowl of a small food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about five minutes, for all the flavors to come together.
VEGAN PORTOBELLO MUSHROOM STEAK RECIPE - VEGGIES DON'T BITE
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- Clean the mushrooms by removing the stem and scraping out the gills using a spoon. This is optional but I recommend it. I save the stems to cook separately or chop up to use in a different recipe.
BALSAMIC PORTOBELLO STEAKS WITH BUTTER BEAN MASH - …
From dishingouthealth.com
- Prepare mushroom marinade: In a medium bowl, combine 1/3 cup olive oil, balsamic vinegar, maple syrup, tomato paste, smoked paprika, cumin, oregano, salt, and pepper; whisk to combine.Place portobello mushrooms in a 13x9-inch baking dish lightly coated with cooking spray. Pour marinade over mushrooms, and gently toss to ensure both sides are well-coated. Place garlic cloves in a small piece of tin foil, and cover with 1 tsp. olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with mushrooms. (This helps the garlic roast without burning.)Let mushrooms sit at room temperature while you preheat the oven to 425ºF.
- Place pan in the preheated oven and bake, uncovered, for 15 minutes. Remove from oven, and gently flip portobello mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes (30 minutes total).Meanwhile, prepare Butter Bean Mash: place butter beans, broth, Parmesan or nutritional yeast, melted butter or oil, and salt in the bowl of a food processor.
- Remove pan from the oven, and turn OFF heat. Unwrap the garlic cloves, and transfer garlic plus any residual garlic oil to the food processor with butter beans. Place foil back over the pan of mushrooms, and place back in the oven to keep warm.Blend the butter bean mixture until smooth and creamy, stopping to scrap down the sides as needed.
PORTOBELLO STEAKS - PLANT BASED LIFE 123
From plantbasedlife123.com
- Remove stems and clean the mushrooms, set aside. Add all the remaining ingredients to a small bowl and mix.
- Using a large zip lock bag, place the mushrooms inside and pour the marinade in. (you can use a shallow dish instead). Turn the mushrooms/bag so the marinade gets evenly coated. Let marinaded mushrooms sit for a minimum of 5 minutes and up to 12 hours in fridge.
- Get a large skillet over high heat, spray with a non-stick cooking spray. Grill mushrooms for 4 minutes on each side. This is the same if you are using a BBQ, place directly on hot greased grill for 4 minutes each side.
VEGAN PORTOBELLO MUSHROOM STEAKS (EASY + GLUTEN-FREE)
From sweetsimplevegan.com
- De-stem each portobello mushroom, leaving just the caps. Discard, compost or save the stems for homemade vegetable broth. Set mushroom caps aside.
- In a large-sized wide and shallow dish, combine all of the ingredients except for the mushrooms. Whisk together until fully combined.
- Add in the portobello mushroom caps to the marinade and flip them back and forth a few times for fully coat both sides. If needed, use a spoon to pour the marinade over the mushrooms. Allow the mushrooms to marinate for at least 15-30 minutes, the longer the better!
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- Whisk together the balsamic vinegar, olive oil, lemon juice, garlic and salt to make the marinade.
- Set aside. Gently remove the stems from the mushrooms and rub any dirt off the caps with a damp paper towel.
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