Tag: Portobello

About: Easy Portobello Mushroom Steak

I realized that the first time we had made it, the cooking time was way longer. So I think no matter what spices or oil you use in this recipe, the key is to let the mushroom cook for a long time.

I had made this one with a friend recently. I didn’t follow a recipe and it turned out to be so, so tasty. Later, when he tried to make it again, he said it didn’t taste the same. I asked if he had used the same ingredients and he said yes. So I made it again and it wasn’t quite the same. It took me a while and a couple of packs of portobellos to understand what we had done differently.

You can literally eat these with anything. Eat it as a steak with veggies, on a salad, in a pita or wrap, or as the “meat” in tacos.

This is a short one =)

To Start

It is important to remove the stem for this recipe. The mushroom will steam easier that way. Usually, I am all for including the stems of my mushrooms in meals, but we aren’t doing that here.

Heat your oil (1 tbs) on a pan or cast iron at medium heat. I prefer a cast iron but I know not everyone has one so a regular fry pan works just fine also.

Tip: If using a regular pan you might want to consider lowering the heat and cooking the mushroom for longer.

Start by heating the portobello on its top then flip it every 3-5 minutes, adding salt. I found that when I am using cast iron the cooking time is shorter, around 10-15 minutes, and when using a frying pan, the cooking time is around 20-25 minutes.

It all varies, but I think that the best way to tell when the portobello is ready is when it is charred, juicy, and flat. I think the longer, the better honestly.

At the last minute of cooking the mushroom, you can add your spices. You do not need a lot of spice. Just a sprinkle will do. The mushroom has so much flavor on its own.

Want another yummy mushroom recipe? Try this out!
Oyster Mushroom Vegan “Chicken” Soup

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