Delicious Eats

Dijon Portobello Steaks

Corn Free, Low Fat, Nut Free, Quick and Easy, Soy Free, Wheat Free

There is nothing quite as naturally meaty without being meat as a thick juicy portobello steak! Serve the mushrooms with fries and a punchy verde sauce, or use them to make an amazing panini with a schmear of roasted tomato aioli. If you have leftover marinade, it works great as a salad dressing!

Ingredients

1⁄2 cup (120 ml) mild Dijon mustard

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) agave nectar

Salt and pepper to taste

2 large portobello mushrooms,
stems removed

Directions

In a small mixing bowl, whisk together mustard, vinegar, agave, salt and pepper.

Place mushrooms in a shallow dish and cover with marinade. Let soak for at least 15 minutes.

Remove mushrooms from marinade and place on the grill or in a grill pan; cook for about 7 minutes per side, basting with marinade, until mushrooms are tender.

YIELD: 2 servings

From The Complete Guide to Vegan Food Substitutions, Celine Steen, Joni Marie Newman, Fair Winds Press 2010.

Comments

TEMPORARY FORM FOR TESTING