Crisp Portobello Steaks

By 1buttons

Ingredients

• 4 portobello mushrooms, stemmed
• 3 cups cornflakes
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 1 ⁄4 teaspoon sea salt
• 1 ⁄8 to 1⁄4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 ⁄3 cup vegan mayonnaise (see NOTE below)
• 2 teaspoons dijon mustard
• 2 teaspoons reduced-sodium tamari

Details

Servings 4
Adapted from jazzyvegetarian.com

Preparation

Step 1

Makes 4 servings

Preheat the oven to 400 degrees F. Line a 13 x 9-inch baking pan with parchment paper.

Put the cornflakes, italian seasoning, garlic powder, salt, and pepper in a blender or food processor and process to form crumbs. Transfer to a medium bowl. Add 1 tablespoon of the oil. Stir until the crumbs are evenly coated.

Put the vegan mayonnaise and mustard in a small bowl and whisk until thoroughly blended.

Turn the mushroom over and spread one-quarter of the mayonnaise mixture evenly over the top. Spread one-quarter of the cornflake mixture evenly over the top, patting it down firmly and not leaving any holes or gaps. Put the mushroom in the lined pan, right-side up. Repeat with the remaining ingredients.

Tent the baking pan with foil and bake for 20 minutes. Turn the heat down to 375 degrees F, remove the foil, and bake for 10 to 20 minutes, until the mushrooms are fork-tender and the coating is crispy.