Enjoy these delicious Portobello Mushroom Steaks topped with blue cheese, served on a bed of flavorful greens and drizzled with a tangy Beet Vinaigrette. It’s a fantastic way to incorporate more plant-based meals into your dinner routine, and the best part? They can be ready in just 30 minutes!
Just marinate the portobello mushrooms for 10 minutes and then either bake them in the oven or grill them. Plate them over a simple salad and finish by sprinkling with blue cheese before serving. Delicious and easy!
Not only do Portobello mushrooms have a meaty flavor making them a great substitute in recipes, but they’re also low in calories, low in carbs and their fiber content makes them filling. Only about two to three grams of net carbs per serving, they’re also high in B vitamins, including niacin (vitamin B3) and riboflavin (vitamin B2), pantothenic acid (B5), and minerals like selenium, copper, phosphorus and potassium.
This recipe is good for your body and your taste buds! Here’s what you’ll need:
Portobello mushrooms (stems removed, wiped clean): Portobello mushrooms (also spelled as “portobellos” or “portabellas”) are mature, white button mushrooms that can grow up to six inches in diameter.
Choose portobello mushrooms with a dry smooth and firm cap. The gills located on the underside of the mushroom should also appear dry. Wet spots can mean the mushrooms are old which can affect their flavor. To keep your mushrooms fresh, store them in their original packaging or if you hand picked them, place them in a paper bag until you’re ready to use them.
Flora Red Beet Apple Cider Vinegar – Brewed in small batches, this delicious organic apple cider vinegar tonic is infused with sweet and earthy, organic red beet crystals and detoxifying freshly ground organic herbs that promote cleansing in the body.
This red beet apple cider vinegar is also brewed with a touch of concentrated apple juice, to give it a slightly sweeter and more drinkable final product. We’re adding it to the mushroom marinade and the vinaigrette dressing.
Not only is this Red Beet Apple Cider Vinegar organic, but it’s also non-GMO, gluten-free and vegan.
Soy Sauce: Used to marinate the portobello mushrooms. Tamari or coconut aminos can be substituted.
Worcestershire Sauce: This adds more steakhouse flavor to the marinade. Traditional Worcestershire sauce is traditionally made with anchovy. Use a vegan version if you don’t eat fish.
Olive Oil: Avocado oil or grapeseed oil may be substituted.
Garlic: Finely chop 3 to 4 (or more if you love garlic) large cloves.
Spices: You’ll need onion powder, pepper of course, and optional smoked paprika adds a smoky touch to the marinade.
Dijon Mustard: Added to the dressing for the greens.
Crumbled Blue Cheese: To make this dish dairy-free, use a plant-based cheese instead.
Salad Greens: Arugula or mixed greens are perfect for this recipe!
Optional Salad Ingredients: We added sliced beet wedges and radish. For a true steakhouse feel, cherry tomatoes would be great too.
How to Prep + Cook the Portobello Mushrooms Steaks
1. Clean Them
Gently brush off dirt from the caps using a paper towel or cloth. You can also gently rinse them in cool water.
2. Remove the Tough, Woody Stem
Trim the stem with a paring knife or grab it from the bottom and then twist it to pull it out. You can also. The stems are usually too dry and woody to eat.
3. Scoop out the Gills (optional)
Using a small spoon, lightly scrape inside the caps to remove the gills. This step is optional as gills are okay to eat, but not everyone enjoys the texture when cooked.
4. Dry + Marinate the Caps
Pat the mushrooms completely dry. Place them in a glass baking dish and pour the marinade over them. Let them sit for 10 minutes before baking. If needed, flip them over a few times while using a spoon to drizzle the marinade all over the mushrooms, inside and out.
5. Roast for 10 minutes!
Preheat your oven to 400 degrees F/ 200 C and cook the mushrooms for 10 minutes or until fork tender. When you take them out of the oven, be sure to reserve the marinade for drizzling over the mushrooms.
How to Serve the Portobello Mushroom Steaks
Toss your salad greens with the Red Beet Vinaigrette and add more to taste if needed.
Before serving, top the dressed greens with some beet and radish wedges (optional) and a mushroom steak.
Serve the Portobello Mushroom Steaks whole or sliced.
Drizzle the mushroom with some hot “pan gravy” and top it with crumbled blue cheese. Then enjoy!
Tips + Substitutions
- Instead of blue cheese, try crumbled feta, goat cheese, gorgonzola, or shaved parmesan.
- After cooking, add a little cornstarch to the remaining marinade in the baking dish to make a thickened gravy. Alternatives to using corn starch include flour, rice flour, arrowroot powder, potato or tapioca starch.
- Try adding some fresh herbs to the marinade like rosemary and thyme.
GET THE RECIPE!
Portobello Mushroom Steaks with Red Beet Vinaigrette
Ready in 30 minutes, try these easy plant-based Portobello Mushroom Steaks for a quick Meatless Monday or weeknight dinner. Just marinate, roast the mushrooms, and serve over greens in a tangy Red Beet Vinaigrette. To make it 100% plant-based, use a vegan-friendly cheese and Worcestershire sauce.
- PORTOBELLO MUSHROOM STEAK INGREDIENTS
- 4 large portobello mushrooms stems trimmed, wiped clean
- 1/4 cup Flora Red Beet Apple Cider Vinegar
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 3-4 cloves garlic minced
- 1 teaspoon onion powder
- 1 tsp black pepper
- 1/2 teaspoon smoked paprika
- RED BEET VINAIGRETTE INGREDIENTS
- 1/3 cup Flora Red Beet Apple Cider Vinegar
- 1/8 cup olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon minced shallot or garlic
- 1/2 teaspoon salt + pepper
- SALAD INGREDIENTS
- 3-4 cups arugula or mixed greens of choice
- ½ cup crumbled blue cheese
Prep: Preheat the oven to 400°F/200C. Place the portobello mushrooms in a shallow baking dish. Set aside.
Make the Marinade: In a small mixing bowl, whisk together Flora Red Beet Apple Cider Vinegar, olive oil, soy sauce, Worcestershire sauce, black pepper, minced garlic.
Bake the Mushrooms: Drizzle marinade on the top of the mushrooms. Then turn over and spoon marinade around the inside of the mushrooms, coating the entire surface. Repeat if you missed any spots. Let marinate for 10 minutes. Then bake for 10 minutes or until mushrooms are fork tender.
Make the Dressing: In a small bowl or jar, whisk together beet vinegar, Dijon mustard, minced shallot, salt + pepper. Toss with greens, just before serving.
How to Serve: Plate greens, then top with radish and beet wedges if desired. Serve alongside a baked portobello mushroom steak and top with marinade from drippings from the baking dish and crumbled blue cheese.
Instead of baking, try grilling or pan searing the mushrooms in a skillet instead.
Try these portobello mushroom steaks on a bun for a twist on your weeknight burger.
After cooking, add a little cornstarch to the remaining marinade in the baking dish to make a thickened gravy. Alternatives to using corn starch include flour, rice flour, arrowroot powder, potato or tapioca starch.
Try adding some fresh herbs to the marinade like rosemary and thyme.
Calories: 298kcalCarbohydrates: 10gProtein: 8gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 13mgSodium: 1157mgPotassium: 599mgFiber: 2gSugar: 4gVitamin A: 623IUVitamin C: 5mgCalcium: 149mgIron: 2mg
Visit FloraHealth.com to order their organic Red Beet Apple Cider Vinegar and for more great natural products and recipes.