Portobello Mushroom Steaks with Red Beet Vinaigrette
Ready in 30 minutes, try these easy plant-based Portobello Mushroom Steaks for a quick Meatless Monday or weeknight dinner. Just marinate, roast the mushrooms, and serve over greens in a tangy Red Beet Vinaigrette. To make it 100% plant-based, use a vegan-friendly cheese and Worcestershire sauce.
Prep: Preheat the oven to 400°F/200C. Place the portobello mushrooms in a shallow baking dish. Set aside.
Make the Marinade: In a small mixing bowl, whisk together Flora Red Beet Apple Cider Vinegar, olive oil, soy sauce, Worcestershire sauce, black pepper, minced garlic.
Bake the Mushrooms: Drizzle marinade on the top of the mushrooms. Then turn over and spoon marinade around the inside of the mushrooms, coating the entire surface. Repeat if you missed any spots. Let marinate for 10 minutes. Then bake for 10 minutes or until mushrooms are fork tender.
Make the Dressing: In a small bowl or jar, whisk together beet vinegar, Dijon mustard, minced shallot, salt + pepper. Toss with greens, just before serving.
How to Serve: Plate greens, then top with radish and beet wedges if desired. Serve alongside a baked portobello mushroom steak and top with marinade from drippings from the baking dish and crumbled blue cheese.
Notes
Instead of baking, try grilling or pan searing the mushrooms in a skillet instead.
Try these portobello mushroom steaks on a bun for a twist on your weeknight burger.
After cooking, add a little cornstarch to the remaining marinade in the baking dish to make a thickened gravy. Alternatives to using corn starch include flour, rice flour, arrowroot powder, potato or tapioca starch.
Try adding some fresh herbs to the marinade like rosemary and thyme.