Portobello Steaks arugula salad is the perfect summer dish. For this arugula salad, I decided to top it with cherry tomatoes and avocado! Yum!!!
I love working with mushrooms, they provide that meaty and earthy taste to a dish. Also, they can add a lot of volume to a dish and make it healthy for you.
Health Benefits of Eating Portobello Mushrooms
- Contains anti-oxidants and can be anti-inflammatory
- Great substitute for meat. They have a similar texture and feel. Easily substitute a dish like fajitas, burgers or top on a salad.
- One Large Portobello Mushrooms only contains 25 calories, low in fat and no cholesterol.
- It’s low density food that you can eat a lot of, without a lot of calories.
These mushroom steaks are delicious, take about 30 minutes to bake in the oven and can be topped on a salad or added to rice or a quinoa bowl.
Tips on cleaning the Portobello Mushrooms
- Don’t soak the mushrooms in water. They will retain to much water and get soggy. Wipe the mushrooms clean.
- To remove the gills in the mushrooms, the brown soft center of the bottom of the mushroom, you can scrap the mushrooms using a spoon and swap out the gills,
- Remove the stem of the mushroom by snapping it off or use a knife. You can use the stem of the mushroom in another dish, stir fry, or add to a soup.
Portobello Mushroom Steak Ingredients:
- 3-4 large Portobello mushrooms
- balsamic vinegar
- black pepper
- smoked paprika
Portobello Steaks Instructions:
- Preheat the oven to 350 degrees
- Mushrooms, remove the stems, wipe clean and remove the gills
- In a bowl create the marinade
- Add the mushrooms to the marinade and let rest for 15 minutes
- Cook the mushrooms in the oven for 15 minutes
- Remove from the oven and turn the mushrooms over and bast them with marinade. Bake for an additional 15 minutes
- Remove from the oven and slice the mushrooms into 1/2 inch strips
Serve on top of the salad with arugula, tomatoes, sliced avocado and sprinkle with pine nuts. Top the salad with portobello steaks and top with a little of the marinade.
Arugula Salad Ingredients:
- Cherry Tomatoes
- Pine Nuts
- Lemon Juice
Portobello Mushroom steaks are a great addition to any meal. Top them over some rice and veggies, add to a salad or use as a burger. These serve as a replacement for a meat substitute. Quick Tip… if you’re in the mood for a burger, don’t slice the mushrooms, leave them whole and stick in a burger bun!
P.S. If you make this recipe, leave a comment below, share your pictures on Instagram and tag me with @plantbasedfoodylife … I’d love to see what you make!!!
- 3-4 large Portobello mushrooms, stems removed, wiped clean and gills removed
- 1/3 cup balsamic vinegar
- 3 cloves garlic, minced
- 1 tbsp tamari
- 1/4 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 4 cup Arugula
- 2 tbsp fresh lemon juice
- 1 pint (2cups) Cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup pine nuts
- Preheat oven to 350 degrees
- In a shallow baking dish whisk together, balsamic vinegar, tamari, cumin, black pepper, paprika and garlic.
- Add mushrooms to the marinande, making sure to have coated the mushrooms completely in the marinade. Set aside for 15 minutes.
- Place the mushrooms in the oven and cook for 15 minutes. Flip the mushrooms, baste with marinade. Cook for an additional 15 minutes or until desired doneness
- Remove from the oven and slice the mushrooms into 1/2 inch long strips.
- Save the marinade and top the salad for a dressing
- Gently massage the lemon juice with the arugula.
- Mix in the tomatoes and the pine nuts
- Plate the salad and top with sliced avocado and top with sliced mushrooms. You can drizzle the remaining mariande on the salad.