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.
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- 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
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.
Serve with steak sauce or barbecue sauce, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC