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Enjoy these scrumptious Portobello Mushroom Steaks topped with blue cheese, served on a mattress of flavorful greens and drizzled with a tangy Beet Vinaigrette. It’s a improbable method to incorporate extra plant-based meals into your dinner routine, and the perfect half? They could be prepared in simply half-hour!
Just marinate the portobello mushrooms for 10 minutes after which both bake them within the oven or grill them. Plate them over a easy salad and end by sprinkling with blue cheese earlier than serving. Delicious and straightforward!
Not solely do Portobello mushrooms have a meaty taste making them an awesome substitute in recipes, however they’re additionally low in energy, low in carbs and their fiber content material makes them filling. Only about two to a few grams of web carbs per serving, they’re additionally excessive in B nutritional vitamins, together with niacin (vitamin B3) and riboflavin (vitamin B2), pantothenic acid (B5), and minerals like selenium, copper, phosphorus and potassium.
This recipe is nice in your physique and your style buds! Here’s what you’ll want:
INGREDIENTS
Portobello mushrooms (stems eliminated, cleaned): Portobello mushrooms (additionally spelled as “portobellos” or “portabellas”) are mature, white button mushrooms that may develop as much as six inches in diameter.
Choose portobello mushrooms with a dry clean and agency cap. The gills situated on the underside of the mushroom must also seem dry. Wet spots can imply the mushrooms are outdated which might have an effect on their taste. To preserve your mushrooms recent, retailer them of their authentic packaging or should you hand picked them, place them in a paper bag till you’re prepared to make use of them.
Flora Red Beet Apple Cider Vinegar – Brewed in small batches, this scrumptious natural apple cider vinegar tonic is infused with candy and earthy, natural pink beet crystals and detoxifying freshly floor natural herbs that promote cleaning within the physique.
This pink beet apple cider vinegar can also be brewed with a contact of concentrated apple juice, to provide it a barely sweeter and extra drinkable closing product. We’re including it to the mushroom marinade and the French dressing dressing.
Not solely is that this Red Beet Apple Cider Vinegar natural, however it’s additionally non-GMO, gluten-free and vegan.
Soy Sauce: Used to marinate the portobello mushrooms. Tamari or coconut aminos could be substituted.
Worcestershire Sauce: This provides extra steakhouse taste to the marinade. Traditional Worcestershire sauce is historically made with anchovy. Use a vegan model should you don’t eat fish.
Olive Oil: Avocado oil or grapeseed oil could also be substituted.
Garlic: Finely chop 3 to 4 (or extra should you love garlic) giant cloves.
Spices: You’ll want onion powder, pepper after all, and optionally available smoked paprika provides a smoky contact 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 as a substitute.
Salad Greens: Arugula or combined greens are good for this recipe!
Optional Salad Ingredients: We added sliced beet wedges and radish. For a real steakhouse really feel, cherry tomatoes can be nice too.
How to Prep + Cook the Portobello Mushrooms Steaks
1. Clean Them
Gently brush off filth from the caps utilizing a paper towel or material. You may also gently rinse them in cool water.
2. Remove the Tough, Woody Stem
Trim the stem with a paring knife or seize it from the underside after which twist it to tug it out. You may also. The stems are normally too dry and woody to eat.
3. Scoop out the Gills (optionally available)
Using a small spoon, evenly scrape contained in the caps to take away the gills. This step is optionally available as gills are okay to eat, however not everybody enjoys the feel when cooked.
4. Dry + Marinate the Caps
Pat the mushrooms utterly dry. Place them in a glass baking dish and pour the marinade over them. Let them sit for 10 minutes earlier than baking. If wanted, flip them over a couple of instances whereas utilizing a spoon to drizzle the marinade everywhere in the mushrooms, inside and outside.
5. Roast for 10 minutes!
Preheat your oven to 400 levels F/ 200 C and cook dinner the mushrooms for 10 minutes or till fork tender. When you are taking them out of the oven, make 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 extra to style if wanted.
Before serving, prime the dressed greens with some beet and radish wedges (optionally available) and a mushroom steak.
Serve the Portobello Mushroom Steaks entire or sliced.
Drizzle the mushroom with some sizzling “pan gravy” and prime it with crumbled blue cheese. Then take pleasure in!
Tips + Substitutions
- Instead of blue cheese, strive crumbled feta, goat cheese, gorgonzola, or shaved parmesan.
- After cooking, add a bit of cornstarch to the remaining marinade within the baking dish to make a thickened gravy. Alternatives to utilizing corn starch embrace flour, rice flour, arrowroot powder, potato or tapioca starch.
- Try including some recent herbs to the marinade like rosemary and thyme.
GET THE RECIPE!
Portobello Mushroom Steaks with Red Beet Vinaigrette
Ready in half-hour, strive these simple plant-based Portobello Mushroom Steaks for a fast 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.
Ingredients
- PORTOBELLO MUSHROOM STEAK INGREDIENTS
- 4 giant portobello mushrooms stems trimmed, cleaned
- 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 combined greens of alternative
- ½ cup crumbled blue cheese
DIRECTIONS
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Prep: Preheat the oven to 400°F/200C. Place the portobello mushrooms in a shallow baking dish. Set apart.
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Make the Marinade: In a small mixing bowl, whisk collectively Flora Red Beet Apple Cider Vinegar, olive oil, soy sauce, Worcestershire sauce, black pepper, minced garlic.
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Bake the Mushrooms: Drizzle marinade on the highest of the mushrooms. Then flip over and spoon marinade across the within the mushrooms, coating all the floor. Repeat should you missed any spots. Let marinate for 10 minutes. Then bake for 10 minutes or till mushrooms are fork tender.
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Make the Dressing: In a small bowl or jar, whisk collectively beet vinegar, Dijon mustard, minced shallot, salt + pepper. Toss with greens, simply earlier than serving.
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How to Serve: Plate greens, then prime with radish and beet wedges if desired. Serve alongside a baked portobello mushroom steak and prime with marinade from drippings from the baking dish and crumbled blue cheese.
Notes
Instead of baking, strive grilling or pan searing the mushrooms in a skillet as a substitute.
Try these portobello mushroom steaks on a bun for a twist in your weeknight burger.
After cooking, add a bit of cornstarch to the remaining marinade within the baking dish to make a thickened gravy. Alternatives to utilizing corn starch embrace flour, rice flour, arrowroot powder, potato or tapioca starch.
Try including some recent herbs to the marinade like rosemary and thyme.
Nutrition
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 FloraWell being.com to order their natural Red Beet Apple Cider Vinegar and for extra nice pure merchandise and recipes.
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