As an appetizer, as a side veggie or as an alternate for the meat course Stuffed Portobello Steaks are always a hit with guests.
My friend, Linda, who also runs a Boutique Hotel/B&B Alaska’s Capital Inn suggested portobellos the first time I had a vegan eater at Villa Amor Del Mar and was at a loss for BBQ items, other than salads and veggies. Linda is not only a phenomenal cook, she too is a vegan. In this instance, she was a lifesaver as I had happy guests at the end of that meal. Since that first experience, I’ve incorporated them into many meals and guest seem to enjoy them.
It so easy; fill to the brim with natural ingredients and bake or BBQ. My stuffed portobello mushroom steaks always have guests asking for more.
- Clean portobello mushroom;
- Cut out stem (I throw the stem in freezer bag for stock/broth that I always have a-brewin’);
- Pour sauce over – see sauce options below;
- Salsa verde OR;
- Salsa verde mixed with cream cheese OR;
- Hot red salsa mixed with cream cheese OR;
- Finally chopped Spanish chorizo OR;
- Finely chopped Spanish chorizo drizzled with balsamic reduction (or just balsamic if I’m lazy or short on time) OR;
- Pico de gallo OR;
- Combo of sautéed red, yellow, orange sweet bell peppers with garlic and onion OR;
- Get creative… what’s in your fridge?
- Sprinkle cheese over top – I grate Mexican asadero or regular mozzarella or combine two or three I have in the fridge.
- Bake at 350 degrees (or BBQ) until inner core is cooked and cheese is bubbly!
By the way; in another post, I wrote about using sweet pepper shells in a unique way; most of the items in either recipe can be interchanged. Check out that recipe here.
Clean the mushrooms and remove the stem:
Fill with the goodies of your choice:
Top with cheese or various cheeses of your choice:
Bake or BBQ; low and slow:
Although I’m a “use what’s fresh gal” every now and then I do buy store-bought sauces. These are the ones I use and believe this brand is available in Canada and the USA.
