If you like mushrooms — and even some of you who generally don’t — you most likely love portobellos! Easy, delicious, and versatile. With only six ingredients, plus salt and pepper, these Maple Ginger Portobello Steaks are great over salad, rice, or stir-fried noodles!
Have you missed me? It has definitely been a while. With the holidays, which actually includes my birthday, I’ve had family visiting and many extra to-dos. In fact, I’m currently on a cruise, which was my birthday present from mom! Yay!
Today is a day at sea, and I thought it’d be a nice excuse to find a nook and do a little writing. I’m in a sunny window seat facing out to the ocean. Can you say, “Lucky!?” I definitely know I am. Because of that, and knowing some of you are in some extremely cold temperatures (like my husband, who unfortunately has to be in Toronto this week), I will stop torturing you and get back to my mushrooms …
These portobellos are such an easy go-to for me. Not only are they simple, and delicious, they can be used on so many different foods. What’s more, a large portobello steak is incredibly filling.
I don’t remember the first time I made these, but I believe I had them on a salad, which is how I use them the majority of the time. The first time I put one on some noodles … wow! While these aren’t necessarily an Asian dish, they do have a little of an Asian flavor, which makes them great over a soba noodle stir-fry (100 percent buckwheat for gluten free, or edamame noodles instead). I will toss in whatever veggies I have with the noodles — cabbage, onion, and snow peas are great — and a little soy, Hoisin, mushroom stir-fry sauce, or a combo of all three.
Like many of my recipes, these do take a little marinating time, but other than that, they’re ready in a blink of an eye. Whisk together the marinade ingredients, add the mushrooms, rub them down, and after they’ve bathed for about 30 minutes on each side, all that’s left is putting them in a skillet or on the griddle for about three to five minutes, flip, and repeat. Voilá! It’s as simple as that!
The last time I made these I got the best idea! I was trying to eat light and simply wanted mine on a salad (I say simple, but to be honest, my salads usually turn out pretty intricate — that’s just how I roll). Well, the rest of the fam isn’t exactly keen on salad for dinner, but they do all love rice. So what’d I do? I threw some white jasmine in the rice cooker, made my salad, grilled us all up the mushrooms, served mine on the salad and theirs on top of a bowl of rice. You can even sprinkle a few sesame seeds on top. Everyone was happy, and it didn’t really take much extra effort to accommodate us all.
So there you have it, salad, noodles, rice, or perhaps you have another idea. In actuality, you wouldn’t even need them to go over anything. Why not simply along side some veggies and your starch of choice? That would definitely work as well.
If you make and love these portobellos like I do, take a pic and tag me on Instagram, @veggiesattiffanis. I’m excited to know how you will use yours!
Maple Ginger Portobello Steaks
Ingredients
- 2 portobello mushrooms stems removed and wiped clean
- 3 Tbsp white balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp 100% pure maple syrup
- 1 Tbsp garlic minced
- 1 Tbsp ginger minced
- salt & pepper to taste
- toasted sesame seeds (optional)
Instructions
- Set mushrooms aside and whisk together all remaining ingredients.
- Rub both sides of mushrooms in the marinade, and leave in a dish with remaining marinade for at least 30 minutes. Flip mushrooms and marinate an additional 30 minutes on opposite side.
- Heat a large skillet, griddle, or grill to medium heat. Lay mushroom caps on the heated surface with the bottoms facing up. Add a few spoonfuls of the marinade inside the mushroom caps. Cook for 3 - 5 minutes, flip and cook another 3 - 5 minutes. Gently press in the center of each mushroom cap. Mushrooms are ready when centers are soft.
- Serve mushroom steaks on top of salads, rice, stir-fried Asian noodles, or serve them on their own as "steaks." Sprinkle with sesame seeds, if desired.