Portobello Mushroom "Steaks"

Succulent and flavorful mushrooms are an ideal way to satisfy a craving for earthy mushrooms. Baked in the oven for roughly 30 minutes in an olive oil and balsamic vinegar marinade with aromatic seeds, herbs and spices, these mushrooms are filling enough to showcase as the center piece of a meal when served with other grilled or cooked vegetables, and perhaps a light soup on the side. Though I haven't eaten meat for over 25 years — yes, that includes fish too — these are decidedly meaty in texture and I even used a steak knife to cut them into bite-sized pieces. An absolutely pleasurable dining experience for those of us who simply can't get enough mushrooms and you certainly do not need to be a vegetarian to enjoy them.

Portobello Mushroom "Steaks"

Recipe by Lisa Turner Published on January 14, 2019 Portobello mushrooms baked in steak seasonings until tender and delicious Preparation: 15 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 4 large portobello mushrooms, stems removed 1/4 cup olive oil 1 shallot, finely chopped 1 clove garlic, minced 2 tablespoons balsamic vinegar 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1 teaspoon yellow mustard seeds 1 small dried bay leaf, crumbled 1/4 teaspoon whole cloves 1 teaspoon smoked paprika 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1/2 teaspoon sea salt Instructions: Preheat an oven to 400°F. Blend together the cumin seeds, coriander seeds, peppercorns, mustard seeds, bay leaf and cloves in a spice or coffe grinder and process until left with a powder. Transfer to a small bowl and mix in the remaining spices, dried herbs and salt. Pour the olive oil into a large shallow glass baking dish and mix in the shallot, garlic, vinegar and ground spices and herbs. Place the mushrooms top-side down into the dish and coat each of the mushrooms thoroughly with the oil using a pastry brush. Bake uncovered for 20 minutes. Flip the mushrooms and bake for another 5 to 10 minutes until the mushrooms are cooked. Take care not to over-bake as you don't want them overly watery and you want texture and succulence. If you wish, you can cook the mushrooms further in a heavy pan coated with a bit of oil. Over medium-high heat, place the mushrooms top-side down and cook for about 2 to 3 minutes. Serve hot from the pan or baking dish and season with a bit of freshly cracked black pepper and salt if desired. Makes 4 servings

Other mushroom recipes to enjoy from Lisa's Kitchen:
Herbed Marinated Mushrooms
Portobello Quinoa Stuffed "Sandwich"
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes