It has been said that the tender Portobello mushroom is the steak of the mushroom family. In this presentation, they are marinated, grilled and then served with a lemon parsley sauce.
The lemon parsley sauce is the icing on the cake, so don’t leave it out. The grilled Portobello steak makes a delicious meat-less alternative for vegetarians and vegans, or someone just looking for something different yet flavorsome. Vegetarians/vegans love these fungal beauties because they make such a scrumptious alternative with a taste so mild and yet so versatile that it makes for a delicious side dish at any type of dinner. Portobello’s Steaks are great when you want a meaty texture, but the key to this dish is in the sauce. The lemon parsley sauce adds a nice flavor and a treat for people who love something tangy. I like how creamy this becomes when the capers, olive oil and parsley are added. It’s extremely easy meal to make and will be sure to impress your non-meat eaters. This dish is best served with a grain, or with baked or mashed potatoes.
Besides the great flavor, Portobellos are very low in calories and fat, but will leave you feeling full. By grilling them in a small amount of olive oil, the calories and fat content for this dish will be minimal. They also contain calcium, copper, iron, magnesium, potassium, selenium and zinc.
My recipe sampler husband said he was impressed how appetizing the dish was from such simple ingredients.
- 4 large Portobello’s [wipe or brush free of dirt and scoop out the inside]
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/4 cup drained capers
- 1 cup fresh Italian parsley
- 2 garlic cloves
- Brush olive oil and grill Portobello’s until tender, turning once.
- Put all of the remaining ingredients in a mini blender and process until smooth.
- Arrange mushrooms on plates and drizzle with sauce.
- Serve hot or at room temperature.