Check ingredients Using a mortar and pestle, grind the 5 peppercorn mix, coriander seeds and dill seeds. You are looking to grind the majority of them finely, while also leaving some peppercorns and seeds halved and full to add some texture to the mix.
Using a mortar and pestle, grind the 5 peppercorn mix, coriander seeds and dill seeds. You are looking to grind the majority of them finely, while also leaving some peppercorns and seeds halved and full to add some texture to the mix.
Mix the balsamic vinegar, olive oil and 3 tablespoons of the steak seasoning in a small bowl.
Place the Portobello into a large baking dish or plate, stem side up and brush with the marinade, using about two thirds of the marinade. Flip them around and brush the other side. Do not worry if the Portobello are not fully covered, just do your best to spread the marinade as much as possible.
Cover the bowl and refrigerate for at least 1 hour and up to 5 hours.
After the marinating time, preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat.
Remove the Portobello form the fridge and bake stem side up for 15 minutes, then flip and bake for another 15 minutes.
Remove from the oven and enjoy immediately with a side of mashed potatoes or any grain.
These Portobello steaks are best eaten the same day but you can keep leftovers in an airtight container in the fridge for up to a day.
Steak seasoning recipe inspired by Ricardo’s Montreal Steak Seasoning.
Can I use any other mushrooms? I think you could use button or cremini mushrooms, but make sure you remove the stem and use 340g of them. Also, note that the final result will not really be reminiscent of an actual steak, because of the size and texture of button and cremini mushrooms compared to portobello mushrooms.
Can I use a store bought steak seasoning mix? Yes, absolutely!
What if I am tight on time, can I skip the marinating process? I would highly suggest marinating the mushrooms at least a little bit, even if it is just for 15 minutes; it will make these steaks so much tastier. If you do not have the luxury of time, maybe just skip the recipe this time and come back to it later.
This recipe was created in partnership with Food52.
This winter, for some reason, I have really been into roasted veggies. Anything from broccoli, to sweet potatoes, cauliflower, bell peppers, onions, and so much more; it is such an easy way to prepare veggies. I just love the fact that you don’t have to keep a super close eye to your vegetables. Just toss them in spices, put them on a baking sheet and check on them every 10-15 minutes.
I know lots of people are really into soups at this time of the year, but for me roasted veggies are where it’s at!
I got inspired to create these Pepper Crusted Portobello Steaks after the holidays. I had tons of roasted veggies and just loved them so much and 2) my mom literally makes the best mushroom recipes, including epic portobello steaks. This recipe is a little wink to her.
I personally love how quickly this recipe comes together. All you need to do is grind up the spices, make the marinade spread it on your mushrooms, let them soak in all those delicious steak seasoning flavours and bake!
Super easy, super quick! The result are juicy, meaty portobello steaks, packed with tons of flavour and with a lovely crunch from all the peppers as well as the coriander seeds. If you are a person who doesn’t love a lot of heat in your food, feel free to decrease the amount of steak seasoning to 2 tablespoons.
These steaks are seriously delicious and a great way to add a punch to any meal. Serve them alongside soft, pillowy mashed potatoes and you’ve got yourself a delicious plant-based meal!
Well… On that note, I hope you do try this recipe. It is fairly simple to put together, but I promise, if you are looking for flavour, this one is for you!
If you do end up making this recipe, be sure to share it on social media and tag me (@muriellebanackissa).
Have a wonderful week my friends!
