"Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce." — GEORGIANA HOFFMAN
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garlic, peeled and minced
onion, cut into strips
green bell pepper, cut into strips
large portobello mushroom caps
This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner!
Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them, then add them to the veggie mixture. Also this time I used feta cheese instead of the parmesan - added more flavour.
Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe.
I really enjoyed this recipe. I make this and put it in tortilla warps and make veggie quesadillas, or add it to my scrambled egg beaters. Makes for a very lo-cal, and satisfying meal. YUM-O!
This is a good base recipe. I think you need to add a little more flavor for the mushrooms to soak up. I used soy sauce or teriyaki sauce, both are great.
I made this like a stir-fry, with frozen vegeatables and served it over rice. It was flavorful,healthy and filling, although I would consider it a "light" supper.
This was one of the best recipes I have tried so far! The flavor was incredible, very filling but healthy. I did make a few adjustments....I added the soy sauce while cooking, and dashed a bit of hot pepper sauce as well as a bit of cayenne and red pepper flakes near the end of cooking as well. It had a slight bite, but overall great flavor....loved those portobellos!!! Try this recipe!
I did not change anything from the original recipe. Simple, quick and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Mushroom Caps and Veggies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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