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Portobello Steaks


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  • 2 portobello mushrooms
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1 cup(s) of water
  • 3 tbsp. of balsamic vinegar
  • 1 tbsp. of mirin or sherry
  • 1 tsp. of dried thyme
  • 1 tsp. of dried chives (optional)
  • 1/2 tsp. of dried basil


Servings 2


Step 1

1.Line a large frying pan with a thin layer of broth.
2.Remove stems from mushroom and set aside.
3.Add onion and garlic and cook for 2 minutes over high heat.
4.Add remaining ingredients, except for the mushrooms, and turn to medium.
5.Add mushrooms, cover and cook for five minutes.
6.Gently flip mushrooms over and cook for 5 minutes more, adding more water as needed to prevent sticking or burning.
7.Plate mushrooms and spoon leftover juices on top.


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