Go Back
Print Recipe

Baked Marinated Portobello Mushrooms with Mashed Potatoes

Ingredients

  • Portobello steaks
  • 4 large Portobellos
  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • ½ tsp cumin
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 3 cloves garlic
  • 1 tbsp vegan-friendly steak seasoning
  • Salt to taste
  • Mashed Potatoes
  • 3 small potatoes
  • 1 tbsp olive oil or vegan butter
  • ½ tsp salt
  • ½ tsp black ground pepper
  • 1 tsp thyme or rosemary optional

Optional:

  • 1 bunch of asparagus

Instructions

  • Preheat the oven to 400 F.
  • In a large bowl, make the steak’s marinade while combining olive oil, balsamic vinegar, spices and chopped garlic.
  • Place portobellos and asparagus in an oven-safe skillet. With a pastry brush, generously brush the marinade on the tops and bottoms of both mushrooms and asparagus. Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.
  • Wash and peel potatoes. Bring them to boil until they are tender. Mashed them using a potato masher or a hand blender (I choose this one because it provides with extra softness). Add olive oil, black pepper and salt to taste. In the end, add fresh herbs.
  • For a juicy result, serve immediately.