Grilled Portobello Mushroom Steaks paired with a white bean and sweet potato mash and simple steamed broccoli makes for a delicious vegetarian meal.
Servings : 4
Ingredients
Portobello Mushroom Steaks
- 1/4 cup Balsamic Vinegar
- 1/4 cup extra virgin olive oil
- 1 Tbsp bottled minced garlic
- 1/2 tsp pepper
- 1/4 tsp salt
- 5 leaves fresh basil
- 4 portobello mushroom caps large
Steamed Broccoli
- 1 bag frozen broccoli 1 lb
Mashed Bean and Sweet Potatoes
- 2 sweet potato medium, peeled and cut into large chunks
- 1 can white beans 14.5 oz, drained and rinsed
- 1 tsp salt
Caramelized Onions
- 2 yellow onion sliced thinly on the vertical
- 2 Tbsp extra virgin olive oil
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Instructions
Portobello Mushroom Steaks
- Combine first 6 ingredients in a blender. Blend until smooth.
- Place mushrooms in a glass dish. Pour marinade over mushrooms. Cover with plastic wrap. Marinate in fridge 30 min to one hour.
- Preheat grill.
- Grill mushrooms 5 minutes per side. Top with Caramelized onions.
Steamed Broccoli
- Steam broccoli according to package directions.
Mashed Bean and Sweet Potatoes
- Place peeled and cut potatoes in a steamer basket in a pot. Add just enough water to reach the bottom of the basket. Cover, and cook on high 15-20 min or until potatoes are soft. Drain.
- Combine potatoes, drained white beans, and salt in a large bowl, food processor, or blender. Mash using an immersion blender, or process until smooth, or blend until smooth.
Caramelized Onions
- Heat olive oil in medium pan. Add onions. Cook, stirring occasionally, 15-20 min or until soft and browned.
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