November 14, 2018

Portobello Mushroom “Steaks”

Portobello mushroom “steaks”. An amazing + delish vegetarian main dish alternative, serve with your favorite greens and nom! This can work well as a vegetarian friendly Thanksgiving main or even just as a fun snack for lunch or dinner.

For the Portobello Mushrooms

  • 1/4th cup coconut milk

  • 4-5 portobello mushrooms

  • 1/4th cup soy sauce or coconut aminos

  • 2 tablespoons hot sauce

  • 2 teaspoon toasted sesame seeds

  • 1 tsp vinegar

  • 1 tsp chili flakes

  • Salt and pepper to taste

For the Salad

  • 2 Persian cucumbers

  • 5-6 thinly sliced radish

  • Bundle of watercress

  • Bundle of mint

  • Juice of 1 lemon

  • Salt and pepper to taste

Directions

To begin, marinate the mushrooms in your coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt and pepper.

While that’s marinating, make your quick green salad by slicing cucumbers and radish and mixing with watercress, mint, lemon juice, salt and pepper.

Heat a skillet with a drizzle of oil and place on your portobellos until charred and crispy on the outside and cooked throughout on the inside. Let rest for 5 minutes and slice as you would a steak. Serve with your salad.

Portobello Mushroom “Steaks”

Portobello Mushroom “Steaks”

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Ingredients

For the Portobello Mushrooms

  • 1/4th cup coconut milk
  • 4-5 portobello mushrooms
  • 1/4th cup soy sauce or coconut aminos
  • 2 tablespoons hot sauce
  • 2 teaspoon toasted sesame seeds
  • 1 tsp vinegar
  • 1 tsp chili flakes
  • salt and pepper to taste

For the Salad

  • 2 persian cucumbers
  • 5-6 thinly sliced radish
  • bundle of watercress
  • bundle of mint
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • To begin, marinate your mushrooms in your coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt and pepper.
  • While that’s marinating, make your quick green salad by slicing cucumbers and radish and mixing with watercress, mint, lemon juice, salt and pepper.
  • Heat a skillet with a drizzle of oil and place on your portobellos until charred and crispy on the outside and cooked throughout on the inside. Let rest for 5 minutes and slice as you would a steak. Serve with your salad.
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