Juicy portobello mushroom steaks served with creamy garlic mashed cauliflower, a delicious and satisfying vegetarian dish reminiscent of classic American steakhouse favorites.
INGREDIENTS:
4 Servings 11 ingredients.
- 4 whole portobello mushroom cap
- 0.25 cup balsamic vinegar
- 2 tablespoon olive oil
- 4 clove garlic minced
- 1 head cauliflower cut into floret
- 0.5 cup vegetable broth
- 0.25 cup unsweetened almond milk
- 2 tablespoon nutritional yeast
- pinch salt
- pinch pepper
- sprig fresh parsley for garnish
DIRECTIONS:
6 steps.
Ready in about 40 minutes.
1. Marinate the portobello mushroom caps in balsamic vinegar and olive oil for 30 minutes.
2. Preheat the grill or grill pan over medium heat. Grill the mushrooms for 4-5 minutes on each side until tender and juicy.
3. In a pot, bring water to a boil and cook the cauliflower until very tender, about 10 minutes. Drain well.
4. In a blender, combine the cooked cauliflower, minced garlic, vegetable broth, almond milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
5. Transfer the cauliflower mash to a serving dish.
6. Serve the grilled portobello mushroom steaks on top of the garlic mashed cauliflower, garnished with fresh parsley.