Portobello Steaks

Michelle Bates-Phipps


I was looking for a new way to use Portobello caps. I searched for recipes and found one similar to this on 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...

Blue Ribbon Recipe

The perfectly meaty texture of these portobello mushrooms makes this an ideal entree for vegetarians and non-vegetarians alike. A wonderful blending of flavor and creativity. There's a hint of tangy flavor in these mushrooms. Yum! Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

2 to 4
15 Min
20 Min
Stove Top


  • 4
    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

How to Make Portobello Steaks


  1. Mix water and broth together.
  2. Add sugar to red wine vinegar or use 3 tablespoons of balsamic vinegar.
  3. Rinse mushrooms and remove stems being careful not to break mushrooms.
  4. Mince garlic and onions.
  5. Pour broth or water into the bottom of the skillet.
  6. Add garlic and onion to skillet.
  7. Stir and bring to boil.
  8. Add remaining ingredients except for mushrooms. Return to boil and continue boiling for 2 minutes.
  9. Place mushrooms in the pan. Cook for 5 minutes on each side until desired texture.
  10. You may add more water or beef broth to the pan to prevent burning or scorching. Remember that the mushrooms will absorb liquid as they cook.

Printable Recipe Card

About Portobello Steaks

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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