Portobello Mushroom Steaks with Balsamic Pomegranate Reduction
Portobello mushroom steaks have easily become my new favorite vegan swap. The meatiness of this vegetable closely resembles steak, well at least I think it does. My favorite would have to be my portobello mushroom fajitas, which I still need to share the recipe on here. There are so many flavor combinations you can do, but for Thanksgiving I had to stick to some classic flavors. I used rosemary, balsamic, and pomegranate seeds to really embrace the holiday season. I didn’t realize how much I loved balsamic vinegar until I popped open the bottle I bought from Trader Joe’s. I kid you not, my mouth started salivating once I got a whiff of this liquid. I don’t know what it is about it, but I seriously just can’t get enough. It may be something to do with my Italian background, and my love for dipping pieces of bread in it. Anyways, the combination of balsamic and pomegranate is just pure magic.
Not going to lie to you guys, I had a little bit of an accident in the kitchen while I was cooking today. I was drying one of my plates I use for photographs, somehow the plate slipped and cut my stomach. The ceramic sliced into me and cut a little bit of my skin open, at first I panicked because I thought about yet again another hospital visit to get stitched up. But quickly I calmed down due to my sister and my boyfriend helping me out. You seriously can’t take me anywhere guys, I need to be bubble wrapped or something to even walk around. Luckily I am good and no stitches were needed!
So back to the recipe, I share with you all a delicious vegan meal to enjoy for your Thanksgiving feast. It’s sweet and tangy with a herby quick, a meal that is worth sharing around the table with the people you love.
Yield: 4 servings
Vegan and Gluten Free
Category: Thanksgiving Feast
Prep time: 20 minutes Total time: about 50 minutes
Ingredients:
4 large portobello mushrooms
¼ cup avocado oil
2 tbsp balsamic
1 tbsp chopped fresh rosemary
1 tsp Himalyan salt
1 tsp pepper
2 garlic cloves, minced
1 tsp onion powder
2 tbsp coconut aminos
Pomegranate Balsamic Reduction:
½ cup balsamic
2 tbsp pure maple syrup
½ cup pomegranate seeds
1 tsp cornstarch
Directions:
1. Preheat oven to 375 F
2. Take the portobello mushrooms and gently wash them
3. Set onto parchment lined baking sheet
4. Combine all other marinade ingredients into small bowl, and spoon over mushrooms making sure to coat each side.
5. Place in heated oven to bake for 20-25 minutes
6. Place all reduction sauce ingredients into small saucepan.
7. Let cook for 10 minutes, stirring occasionally until thickened
8. Once mushrooms are cooked remove from oven and pour reduction over. Garnish with more pomegranate seeds if desired.
I hope you enjoy!
Sending you love and light on this beautiful day or night where your beautiful soul may be.
Xx,
Nicolette