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...

Blue Ribbon Recipe

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! The Test Kitchen


★★★★★ 2 votes

2 to 4
15 Min
20 Min
Stove Top


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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


  • 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

Printable Recipe Card

About Portobello Steaks

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

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