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Portobello Mushroom Steak with Potato Rounds

Portobello Mushroom Steak with Potato Rounds

I remember the first time I experimented with Portobello mushroom – I was moved beyond words. The versatility of one single ingredient blew my mind and I haven’t looked back since. To this day, it remains to be one of my most favorite ingredients to use. Especially for ‘steak’ – just like this Portobello mushroom steak and potato rounds recipe! 

Steak and potato is a classic meal shared in many different homes around the world. And now, you can share it in yours as well. By substituting the meat for a mushroom steak, we still achieve the same outcome only keeping to our vegan way of life. It’s also a very fresh approach knowing our mushrooms are not only fresh tasting but fresh from the fields they grow in. It’s a quick, simple, and smooth way to achieve a well-balanced, filling meal for you and your family. 

To make this satisfying meal, you will need 8 ingredients and 30 minutes. One of my most favorite parts about this recipe is how little effort is required to make it. Mix it, bake it, eat it – that’s all you need to do! 

We start this recipe off with Portobello mushroom, soy sauce, balsamic vinegar, and garlic. Other than tasting amazing, these ingredients provide us with a good source of protein, folate, magnesium, potassium, dietary fiber, iron, vitamin B6, and vitamin C. 

We then finish off this belly busting meal with some olive oil and potato. Simply put, these 2 ingredients are ‘cherry on top of our ice cream’ – they complete the meal entirely while also providing us with some carbohydrates and good fats. The dip we have listed is optional, although we highly recommend trying it! Be sure to head over to our Coconut Yogurt Tzatziki recipe for more in depth details about making the dip that goes perfectly with the steak.

The Portobello mushroom steak with potato rounds is the perfect meal for lunch or dinner because it’s:

  • Family friendly! 
  • Easy to make.
  • Tasty.
  • A good source of protein – 12g per serve! 
  • A great source of dietary fiber – 10g per serve. 

I encourage you to eat this meal fresh for the best taste and quality from your ingredients. However, if you do need to store any leftovers, simply place them in an airtight container and pop it in the fridge for up to 48 hours. 

And there you have it – our Portobello mushroom steak with potato rounds! I hope you enjoy it just as much as I did. 

Liked this recipe? Why not head over and check out our Shitake Mushroom Wrap with Green Beans and Cherry Tomatoes or our Portobello Mushroom Burger with Avocado Cream.

Ingredients
4
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Olives, Soy

Ingredients

For the mushroom steak

  • 1 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp dried smoked paprika
  • 2 cloves garlic (minced)
  • 2 pieces portabello mushroom (clean and remove stem)
  • 2 tbsps soy sauce

For the potato rounds

  • 1 tablespoon olive oil
  • 26 oz potato (washed and sliced into 0.5 cm (1/4 inch))

For the dip

  • 12 cup coconut yogurt
  • 14 small cucumber (finely diced)
  • 212 sprigs fresh parsley (thinly sliced)
  • 1 clove garlic (minced)
  • 212 tbsps mint (just the leaves)
  • 1 small scallion (thinly sliced)
  • 12 tbsp shallot (thinly sliced)

For the seasoning

  • 14 tsp black pepper (ground)
  • 14 tsp sea salt

Directions

  1. Preheat the oven to 225 degrees (430 F).
  2. Use a small bowl and mix all the ingredients for the mushroom steak except the mushroom.
  3. Place the mushroom steak in a baking dish and add the marinate, make sure it gets everywhere.
  4. Use a big bowl and mix the potato rounds with the olive oil.
  5. Cover a baking tray with baking paper and place the potato rounds on it, make sure they don't overlap.
  6. The mushroom steak and the potatoes go in the oven at the same time and stay in there for 20 minutes in total.
  7. After 10 minutes flip over the mushrooms to and use a spoon to cover it with the marinate again.
  8. In a small bowl mix all the dip ingredients well with a spoon.
  9. Serve the mushrooms covered in dip with a side of potato rounds.

Notes


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