Portobello Steaks

Michelle Bates-Phipps


was looking for a new way to use Portobello caps. I searched for recipes and found one similar to this at The Happy Herbivore's website. Of course, I had to alter it to make it my own! It is delicious. My husband hasn't stopped talking about it since dinner...

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Notes from the Test Kitchen:
The perfectly meaty texture of these mushrooms makes this an ideal entree for vegetarians and non-vegetarians alike. A wonderful blending of flavor and creativity!


portobello caps
2 c
hot water
1 Tbsp
beef bouillon, canned (can be omitted if doing vegetarian)
1 medium
1 clove
2 Tbsp
cooking sherry
3 Tbsp
red wine vinegar
3 tsp
1 tsp
chives, dried
1 tsp
thyme, dried
1/2 tsp
basil, dried


1mix water and broth together

2add sugar to red wine vinegar or use 3 tablespoons of balsamic vinegar

3rinse mushrooms and remove stems, being careful not to break mushrooms

4mince garlic and onions

5pour broth or water into bottom of skillet

6add garlic and onion to skillet

7stir and bring to boil

8add remaining ingredients except mushrooms

9return to boil and continue boiling for 2 minutes

10place mushrooms in pan, cook for 5 minutes on each side until desired texture

11you may add more water of beef broth to pan to prevent burning or scorching. Remember that the mushrooms will absorb liquid as they cook

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #mushrooms, #Portobello