portobello steaks

★★★★★ 2
chelleicious avatar
By Michelle Bates-Phipps
from Kalamazoo, MI

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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2 to 4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For portobello steaks

  • 4
    portobello caps
  • 2 c
    hot water
  • 1 Tbsp
    beef bouillon, canned (can be omitted if doing vegetarian)
  • 1 md
    onion
  • 1 clove
    garlic
  • 2 Tbsp
    cooking sherry
  • 3 Tbsp
    red wine vinegar
  • 3 tsp
    sugar
  • 1 tsp
    chives, dried
  • 1 tsp
    thyme, dried
  • 1/2 tsp
    basil, dried

How To Make portobello steaks

  • Broth and water in measuring cup.
    1
    Mix water and broth together.
  • Sugar and vinegars added to the broth.
    2
    Add sugar to red wine vinegar or use 3 tablespoons of balsamic vinegar.
  • Rinsing portobello mushrooms.
    3
    Rinse mushrooms and remove stems being careful not to break mushrooms.
  • Garlic and onions chopped.
    4
    Mince garlic and onions.
  • Broth into the skillet.
    5
    Pour broth or water into the bottom of the skillet.
  • Garlic and onions added to the skillet.
    6
    Add garlic and onion to skillet.
  • Bringing broth to a boil.
    7
    Stir and bring to boil.
  • Bringing sauce to a boil.
    8
    Add remaining ingredients except for mushrooms. Return to boil and continue boiling for 2 minutes.
  • Mushrooms added to the skillet.
    9
    Place mushrooms in the pan. Cook for 5 minutes on each side until desired texture.
  • Continuing to cook the portobello mushrooms.
    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.
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