These steaks are delicious and nutritious — sans any cholesterol or saturated fat. Gobble these up served with steak sauce or barbecue sauce on the side. Weather-permitting, you can also throw them onto the barbecue.
| Servings |
1 steak
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 57 | 0mg | 0.02g | 12g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
246.4 | Water saved (gallons) [animal consumption only] |
 |
517.5 | Manure (pounds) not deposited into the environment |
 |
738.0 | Grains / feed (pounds) not consumed by animals |
 |
1,269 | Methane (gallons) not created by animals |
 |
15,525 | CO2 (pounds) not released into the atmosphere |
 |
.02 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
Ingredients
- 4 Portobello mushrooms (cleaned, destemmed and gilled)
- 2 C vegetable broth
- 1 C yellow onions (chopped)
- 2 garlic cloves (minced)
- 1/4 C balsamic vinegar
- 1 green onion (sliced)
- 2 tsp thyme (dried)
- 1 tsp basil (dried)
- 1 tsp oregano (dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Coat a large pan with a layer of the vegetable broth; cook the onion and garlic in the broth over medium high heat until tender (5 to 10 minutes).
- Add the remaining ingredients including the mushroom caps, cover and cook on medium heat for approximately 5 minutes; turn over the mushrooms and cook for an additional 5 minutes.
Recipe Notes
Serve with steak sauce or barbecue sauce, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC