I am very excited to share this Super Easy vegetarian recipe with you because she is one of my favorite. It creates a pan mushroom steak dinner and cleanses a bridge so you can focus on enjoying your family instead! Don't mention, these mushroom steaks come out so juicy. When Ummi is thought of, Portobelo Mushroom steaks really bring about – you won't miss an expensive steak! I have removed the whole process perfectly, so each side cooks only a sheet pan and a method for perfection: bake in the oven.
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I know how disappointed it can be when trying to cook some different sides – it takes a long time, the other is already (and getting cold!) And you are sticking to different cooking times and methods. That's why I love this one-Pan recipe! Everything cooks together in the oven, so it is completely stressed free of stress.
The secret to the most taste from this juicy mushroom steaks? A simple but super tasty Balasamic mushrooms marinade?? It is only olive oil, balsamic vinegar, brown sugar, soy sauce, seasonings and garlic, creating a perfect balance of tangy and tasting. The mushrooms soak it all and the result is pure vegetarian magic. Let's get started!
Depending on where you buy, portobello mushroom caps can be sold separately or in a pack (usually a pack of 2 or 3 caps). Even though I sell it in the same store, I strongly recommend the cost of comparing them both! Loose mushrooms and pre-packaged options can change the price per pound, so before purchasing, it definitely pays for a double-check.
A pan “mushroom steak” dinner
This vegetarian is a pan mushroom steak dinner in a juicy portobelo mushroom steaks, roasted potatoes and fresh vegetarianism all cook together on a sheet pan.
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- 1 Lb Yukon Gold potatoes* ($ 0.99)
- 2 Tbsp Olive oil, split ($ 0.44)
- ¼ Tsp Garlic powder ($ 0.01)
- ¼ Tsp Salt ($ 0.01)
- ½ Tsp Fresh crack black pepper, split ($ 0.08)
- 4 Large portobelo caps (.3 5.36)
- 3 Tbsp Balasamic vinegar ($ 0.51)
- ½ Tbsp Brown Marg ($ 0.02)
- 1 Tbsp I am the sauce ($ 0.05)
- 2 Clove Garlic ($ 0.08)
- ¼ Tsp Dried thyme ($ 0.10)
- 1 Bunch asparagus, chopped ($ 3.67)
- 3 The burden. Grape tomatoes, about 2 cups of ($ 0.66)
- ½ A lemon * * ($ 0.29)
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Preheat the oven to 400 ° F and line the baking sheet with parchment paper.
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Half or quarter potatoes in 2 inch pieces (I leave the skin!) And add 1 tbsp olive oil, garlic powder, salt and 1 tsp pepper in a bowl. Arrange the potatoes on 1/3 of the lining baking sheet. Pop them in the oven for 20 minutes. Then put aside the mixing bowl for your asparagus!
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In the meantime, wipe the mushrooms with a dry or damp towel, and gently remove the “gills” below the mushrooms with a spoon.
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Transfer the mushroom caps to a large ziploc bag and toss 1 tbsp olive oil, balsamic vinegar, brown sugar, soy sauce, mascara garlic, dried thyme and 3 tsp black pepper.
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After 20 minutes in the oven, take the sheet pan out and arrange 4 mushroom caps in the center of the potatoes. (This is fine if they take most of the pan on this stage if they are roasted in the oven while they will be a little narrow!)
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When you prepare asparagus and tomatoes, keep the sheet pan in the oven for 15 minutes.
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Add chopped asparagus and whole grape tomatoes to the potato mixing bowl. Squeeze the lemon in the mixing bowl and throw the asparagus and tomatoes until the remaining lemon juice is coated in the remaining spices.
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After 2 minutes minutes, remove the sheet pan from the oven, redipping and restructuring the caps of the mushrooms so the sheet pan is available for 1/3 asparagus and tomatoes. Put everything together in the oven for another 10 minutes
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Remove the sheet pan from the oven and divide everything in 4 parts!
We see how it is Calculate the recipe costs here??
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Baking sheet
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Parchment
** Fresh lemon certainly tastes the best, but if you have all this you can use bottled lemon juice. For this recipe you need about 1.5 tbsp lemon juice.
Service: 1ServingCalories: 221KcelCarbohydrates: 34GProtein: 8GFat: 8GSodium: 418MillilgramFiber: 7G
Read our full At nutrition disconnection.
How to make a pan mushroom steak dinner step-by-step photos
Create materials: Collect all your ingredients and heat your oven to 400 ° F. Line the baking sheet with parchment paper.
Roast the potatoes: Half or quarters 1 lb. Yukon gold potatoes in 2 inches sized pieces. I left the skin on me, but if you prefer, you can solve your potatoes. In one bowl, throw potatoes with 1 tbsp olive oil, ¼ tsp garlic powder, ¼ tsp salt and 3 tsp pepper. Arrange them at 1/3 of your parchment-baking sheet and bake in the oven for 20 minutes. Now set the bowl on one side (it doesn't have to be washed!) And prepare your mushrooms while roasting the potatoes.
Clean the mushrooms: Wipe any dirt from 4 large portobello mushroom caps with a dry or damp towel. Using a spoon, gently scrap the “gill” under the mushroom.
Marinet Mushrooms: Place the clean mushroom caps in a large ziploc bag. In a bag with mushrooms add 1 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tbsp brown sugar, 1 tbsp soy sauce, 2 clove garlic, 2 tbsp dried thyme and 3 tbsp pepper. Toss each mushroom until well coated with a childic marinade.
Roast the mushrooms: After the potatoes are in the oven for 20 minutes, remove the sheet pan from the oven and place the mushroom caps in the potato. At this point they will take most of the sheet pan! But don't worry, they will be a little narrow when they are roasted in the oven. When you prepare asparagus and tomatoes, keep the sheet pan in the oven for 15 minutes.
Prepare the veg: Add 1 bunch of chopped asparagus and 3 oz. You made potatoes in a mixing bowl in grape tomatoes. Squeeze a lemon on the veg and toss the remaining spices in the potatoes with the added lemon juice until it is coated.
Roast asparagus and tomatoes: After the mushrooms are baked for 15 minutes, remove the sheet pan from the oven, redipping and restructuring the caps of the mushrooms so the sheet pan is available for 1/3 asparagus and tomatoes. Add asparagus and tomatoes to the baking sheet and return it to the oven for 10 minutes.
Service: Remove the sheet pan from the oven. Take your mushroom steak dinner in four serving and enjoy!
Changes to try!
This sheet pan mushroom steak dinner is already a family favorite in my home, but if you are in the mood for changing things, here are some fun changes that you can try:
- Switch to the veg: The time in this recipe is already perfect, so if you want to swap the veg out, you need to adjust the cooking time accordingly. For example, Sabot (Depending on their size) this recipe for potatoes in approximately the same time, if Brucells sprouts Cook the same as the mushrooms.
- Try a different marinade: Balseamic marinade is one of my choices because it gives the mushroom a great lesion prosperity, but you can definitely mix it! Our Steak marinade recipe This recipe will work well (this is not a veggie or vegetarian because of the Verusteristar sauce, but is still very delicious) or you can try any marinade of your choice.
- Add a sauce to the end: For a little extra kick, you can release the sauce on your mushroom steaks before serving! Chimichuri I have one in the place when I want something bark and fresh. A vegetarian papercorn sauce can also be amazing.
How to store and heat the rest
Keep any remaining items from your One-Pan Mushroom steak dinner for 3-4 days in a separate airtight container in the refrigerator. You can re -heat them in the oven (it will take longer to get hotter than the potatoes mushrooms), on the stovetop or in the microwave. I will go to the oven or stoveop for excellent results, as the microwave will soften everything.