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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!

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