Portobello Steaks
Total time
– minCook time
– minPrep time
– min
Ingredients
- 2 whole portobello mushrooms
- ½ whole small onion, diced
- 1 whole garlic cloves, minced
- 1 cup mock beef broth
- 3 tbsp basalmic vinegar
- 1 tbsp mirin or sherry
- 1 tsp thyme
- 1 tsp chives (optional)
- ½ tsp basil
Instructions
Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.
Chef's Note: Water may be substituted for the broth.
Nutrition
Servings per batch: 2
- Calories: 21
- Fat: NA
- Carbohydrate: 3.30g
- Dietary Fiber: 1.20g
- Sugars: NA
- Protein: 3.10g
Total time
– minCook time
– minPrep time
– min
Ingredients
-
2
whole
portobello mushrooms
-
½
whole
small onion, diced
-
1
whole
garlic cloves, minced
-
1
cup
mock beef broth
-
3
tbsp
basalmic vinegar
-
1
tbsp
mirin or sherry
-
1
tsp
thyme
-
1
tsp
chives
(optional)
-
½
tsp
basil
Instructions
Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.
Chef's Note: Water may be substituted for the broth.
Nutrition
Servings per batch: 2
- Calories: 21
- Fat: NA
- Carbohydrate: 3.30g
- Dietary Fiber: 1.20g
- Sugars: NA
- Protein: 3.10g
