Skip to main content

Portobello Steaks

Portobello (also called portabella) mushrooms are probably my favorite meat stand-in. They have a great meaty texture and the best flavor. Plus, you can marinate them just like you would your steaks!

Portobellos contain high amounts of Vitamin D. This mushroom has also been shown to possess possible immune system enhancing properties. These mushrooms are actually the common button mushroom, just matured.

My most common way of preparing portobellos is by marinating the cap for 30 minutes to an hour, then either cooking them on the bbq or grilling indoors on a grill pan. I serve them just as "steak" side or if I use lighter marinade ingredients we'll throw them on a bun with all the fixings and enjoy a great veggie burger! They are to die for! I like to char them a little bit because I think that helps give a meaty texture, plus, the grill marks just look pretty. You should definitely consider giving them a try! And to woo you, here are some recipes and photos. Enjoy!!

Grilled Portobello Mushroom "Steaks"

4 portobello mushrooms
1/4 cup olive oil ( or canola, if you prefer)
3 Tablespoons chopped onion ( I like red/purple onion)
2-3 cloves garlic, minced
4 Tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
        In a small bowl, combine the onion, oil, garlic, herbs and vinegar. Pour the mixture evenly over the mushroom caps and let stand for 1 hour. Rub caps into any extra mixture that may have poured over the sides onto to the plate.


Grill over hot grill for about 8 minutes, gills up. Turn over and grill another 3-4 minutes.


Serve immediately.
Alongside some sauteed greens would be perfect!

Grilled portobello steaks with sauteed Swiss chard and herbed, grilled polenta hearts.

 


Sauteed Swiss Chard

2 bunches Swiss chard
Generous pinch of dried crushed red pepper (or less, depending on how spicy you want it)
1 Tablespoon olive oil
1 1/2 Tablespoon earth balance, butter or margarine
1-2 cloves garlic, finely chopped
Salt to taste

Rinse the chard and shake off excess water. Trim out the thick stems, reserve for other use. Cut or tear the leaves into 1-2 inch strips.
 
In a large pot over medium-low heat, melt the butter with the olive oil. Add the garlic and crushed red pepper. Saute until fragrant, about 1 minute. Add the chard and stir to coat. Cover with a lid and cook the chard until tender, stirring occasionally, about 8 minutes. Season to taste with salt and serve immediately.

Now go try something new in the kitchen!

Comments

Post a Comment

Popular posts from this blog

What's a Great Go-To Snack? Hummus!

Hummus. Such a simple, delicious, healthful snack option. It's amazing that more people don't eat it. And it's even more amazing that people will spend too much money on it when they buy it pre-made from the store! Hummus is so incredibly easy to make, it will blow your mind. Plus, since you're making it at home, YOU have total control of the flavor and can make it super tasty without all the extra sodium and who-knows-what-else. It's also great because you can dip any veggies you like in it, automatically making it a healthier choice. Hummus is great for many reasons. For example, chickpeas (also known as garbanzos beans) are the main ingredient and they are loaded with lots of plant protein and fiber. Chickpeas also contain calcium and are considered by experts as equal to yogurt and milk in providing the body with it's calcium needs. Also, the typical hummus recipe calls for lemon juice which is high in Vitamin C. Then, if you end up adding herbs you get a...
3 comments
Read more

Carrots!

Lately carrots have been a favorite veggie of mine. I mean I've always liked them but just thought there was only so many ways to eat a carrot. But once I really jumped into vegetables I started exploring different recipes for so many different kinds. Carrots, making it to the top of my list. Now, carrots are great for you. They are fat free, low in sodium, cholesterol free, a great source of fiber and are high in vitamin A. No other fruit or vegetable contains as much carotene as carrots, which our bodies convert to vitamin A. Plus, they just taste great! Not to mention they very inexpensive. The carrots greens can also be eaten and are high in vitamin K, which the actual carrot itself, is lacking. For the greens, just sauteing in some olive oil with some red pepper flakes and garlic would be good. You can add a little earth balance butter or real butter to make them a little richer if you want. But for the carrots one of my favorite ways to dress them up is with a lemon-thyme...
3 comments
Read more

Better snacking!

I  recently went on a big bender about having healthier snacks in the house. Our kids will eat anything in their path, so I decided to clean up the options so that it wouldn't be as bad if they did. They love granola bars, but if you've looked at the nutritional facts on those bad boys you probably nearly cried. I almost did. They are THE WORST. Here I was thinking that I was making an okay decision by buying granola bars for them to snack on and then I ended up just feeling awful about buying them in the first place. SO, then I decided I needed to find an easy peasy recipe that could sort of take the place of the granola bars, be healthful, but still be tasty. I stumbled upon this recipe for a healthier snack "cake" and made some slight adjustments to what I had on hand in my pantry. These ingredients are things I typically have around, so it makes it easy for me to make whenever I would like.  I used melted coconut oil bec...
Post a Comment
Read more