These Portobello mushroom “steaks” are meatless and can be used in a wide variety of dishes. Their versatility makes them great for experimenting with different combinations of spices and sauces, so feel free to put your own spin on it and try some new things!
I like cutting the Portobello steaks into slices and adding them to rice and veggies, but they can be a delicious feature to almost any meal. Try substituting a Portobello steak instead of the meat patty for a juicy and flavorful mushroom burger; cut and add slices to your salad, sandwich and pasta; or load it up with cheese and herbs for a richer meal.
Ingredients:
(Serves 1)
1 Large Portobello Mushroom
2 tsp Garlic Powder*
1 tsp Black Pepper*
2 Tbsp Balsamic Vinegar*
2 Tbsp Olive Oil
3 Tbsp Water
*Adjust measurements to your own taste.
Prepare a sauté pan with 1 Tblsp of olive oil and place over medium heat. After washing the Portobello, place it in the pan with the underside of the mushroom facing up. Spread the garlic powder and black pepper along the underside of the mushroom, then drizzle the rest of the olive oil as well as the balsamic vinegar on it. Cover the mushroom with a lid and let simmer for 1 minute on medium heat. Then add the water, reduce the heat to a low setting and continue to simmer for 5-10 minutes. Allow to cool before eating.
