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Laura Theodore's Gingered Portobello Steaks

Laura Theodore’s Gingered Portobello Steaks

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Gingered Portobello Steaks 4These delicious portobello steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!

Laura Theodore's Gingered Portobello Steaks (vegan, gluten-free)

Gingered Portobello Steaks
 
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These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!
Author:
Yield: 4-6 servings
Ingredients
  • 3½ tablespoons extra-virgin olive oil, divided, plus more as needed
  • 6 large (or 8 medium) portobello mushrooms, washed and stems removed
  • 2 tablespoons tamari
  • 1 tablespoon finely minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup
  • 1/16 teaspoon cayenne pepper
Instructions
  1. Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about ½ teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.
  2. To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.
  3. Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.
  4. Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.
Notes
CHEF’S NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.

Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

 

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About Laura Theodore

Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, award-winning cookbook author and recording artist. She is co-creator and hot of the highly successful Jazzy Vegetarian cooking series on national public television. The series is recipient of the Taste Award for Best Health and Fitness Television Program (Food and Diet) and was inducted into the Taste Hall of Fame. Laura is author of five cookbooks including her highly anticipated, March 2020 release; Vegan for Everyone: 160 Family Friendly Recipes with a Delicious Modern Twist and her 2018 book, Jazzy Vegetarian’s Deliciously Vegan, won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. in addition, Laura is host of the weekly Jazzy Vegetarian Podcast on Unity Radio.

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