Portobello Steak with Balsamic Glaze and Creamy Polenta

Recipe Introduction

Quick Hook

Ever find yourself craving a steak but want something lighter? Looking for exciting portobello mushroom recipes ? Honestly, these Balsamic Glazed Portobello Mushrooms are a game changer.

They're meaty, earthy, and full of savory sweet flavour.

Brief Overview

These portobello "steaks" aren’t just any Vegetable Stuffed Mushrooms ; they're a sophisticated twist on comfort food. While mushrooms have been around for ages, this recipe elevates them.

It's moderately easy, taking around 1 hour and 20 minutes total, serving two hungry people.

Main Benefits

These Portobello mushroom main course vegetarian are pretty darn healthy and offer a good source of protein and fibre, helping you feel full and satisfied.

They're perfect for a date night in or a fancy Weeknight portobello mushroom dinner . Plus, you'll feel like a top chef when plating them!

Ready to dive in?

Sizzling Portobellos

The "Steak" Prep

First, we marinate those big Portabella Mushroom Stuffed caps. Whisk together olive oil, balsamic, soy sauce, garlic, thyme, rosemary, salt, and pepper in a bowl.

Slap those mushroom caps in, give them a good coat, and let them sit for at least 30 minutes. The longer, the better, honestly.

Balsamic Bliss

Now, for the Balsamic glazed portobello mushrooms : simmer balsamic vinegar and brown sugar in a small saucepan. Stir often, until it thickens into a lovely glaze, about 8- 10 minutes.

Set it aside and try not to lick the spoon!

Polenta Paradise

Creamy Goodness

Let's get that polenta going. Bring vegetable broth to a boil, then whisk in the polenta slowly to avoid lumps.

Simmer for 20- 25 minutes, stirring often, until creamy. Stir in Parmesan and butter, season with salt and pepper. Keep warm; nobody wants cold polenta! If you want to try a Creamy polenta recipe vegetarian , this one's a winner.

Searing and Serving

Steak Time

Heat a large skillet, preferably cast iron, over medium high heat. This gives you a nice sear. Remove the portobellos from the marinade, but don't toss it; we'll use it later.

Sear them for 5- 7 minutes per side, until tender and browned.

Glaze It Up

Add the reserved marinade to the skillet. Cook for a minute or two, scraping up all those yummy browned bits from the bottom of the pan. This makes a killer pan sauce.

Plating Perfection

Spoon that creamy polenta onto plates. Top with the seared Portobello mushroom steak recipe , drizzle with balsamic glaze and pan sauce.

Garnish with fresh parsley. Ta-dah! You've created a Gourmet mushroom recipes .

Enjoy your meat free "steak"! It’s a vegetarian steak recipes triumph!

Ingredients & Equipment for Portobello Perfection

Right then, let's talk ingredients. You know, the stuff that'll make or break these gourmet mushroom recipes . Honestly, using good stuff makes all the difference.

Main Ingredients: Your Shopping List

Okay, so, for our portobello mushroom steak recipe , you'll need:

• 2 large portobello mushroom caps, about 4-5 inches ( 10-12.5 cm ) each. Go for caps that are firm and not slimy.
• 2 tablespoons ( 30 ml ) extra virgin olive oil. The good stuff, yeah?
• 2 tablespoons ( 30 ml ) balsamic vinegar. Makes the glaze!
• 1 tablespoon ( 15 ml ) low sodium soy sauce. Just a dash of umami.
• 2 cloves garlic, minced. Don't skimp on the garlic!
• 1 teaspoon dried thyme. Earthy goodness.
• 1/2 teaspoon dried rosemary. A little bit of magic.
• 1/4 teaspoon freshly ground black pepper. Freshly ground always tastes better.
• Salt, to taste. Obviously.
• 1/4 cup ( 60 ml ) balsamic vinegar for the glaze. We're doubling down, mate.
• 1 tablespoon ( 15 ml ) packed brown sugar. For the sweetness!
• 4 cups ( 950 ml ) vegetable broth for the creamy polenta recipe vegetarian .
• 1 cup ( 160 g ) polenta (cornmeal). Coarse or medium grind, whatever you fancy.
• 1/2 cup ( 50 g ) grated Parmesan cheese. Proper Parmesan, mind.
• 2 tablespoons ( 28 g ) unsalted butter. Makes it rich and lovely.
• Salt and pepper for the polenta. Seasoning is key.
• 2 tablespoons fresh parsley, chopped. For garnish!

Seasoning Notes: Flavour Town

Thyme and rosemary are essential here. They give that proper earthy flavour. But if you're missing one, don't panic! Use Italian seasoning.

It's a decent sub. A dash of red pepper flakes in the marinade? Oh my gosh! It's a game changer if you're after a kick.

If balsamic isn't your thing, you can still make amazing Vegetable Stuffed Mushrooms use a lemon herb marinade

Equipment Needed: Keep it Simple

You don't need much, honestly.

• A large bowl. For marinating the mushrooms, duh.
• A small saucepan. Balsamic glaze time!
• A large skillet (cast iron is brilliant ). For searing those portobello mushroom steak .
• A whisk. No one likes lumpy polenta.
• Measuring cups and spoons. Get the measurements right!
• A cutting board and knife. For chopping.

A good cast iron skillet will make this weeknight portobello mushroom dinner incredibly delicious!. If you don't have one, a regular skillet will do just fine. Honestly...

So, get all that sorted, and we're good to go!. This Portabella Mushroom Stuffed recipe is proper good stuff.

Cooking Method: Searing Portobello "Steaks"

Alright, let's chat about searing, yeah? Searing these bad boys gives you that gourmet mushroom recipes vibe. Honestly, it's my favorite part of making these portobello "steaks.

" You get a nice, dark crust, and it locks in all the juicy goodness.

Prep Steps for Searing Perfection

• Essential mise en place: Get your marinated portobellos ready. Grab a good, heavy skillet, preferably cast iron. Cast iron is your best friend for searing! Remember to have the balsamic glaze ready!
• Time saving organization tips: While the mushrooms are marinating, get the polenta going. That way, everything comes together at once. Trust me, you'll thank me later.
• Safety reminders: Searing involves high heat. Keep your mitts handy and watch out for splatters. We don't want any burnt fingers.

step-by-step Searing Process

1. Heat your skillet over medium high heat until it's smoking hot.
2. Remove the portobello mushroom caps from the marinade, letting the excess drip off. Pat the mushrooms dry .
3. Place the mushrooms in the hot pan, flat side down . Don't overcrowd! Do it in batches if needed.
4. Sear for 5- 7 minutes per side , without moving them. Let them get a nice crust.
5. The mushrooms are done when they are tender and nicely browned . You can check doneness with a fork, it should easily go thru the mushroom.
6. Deglaze the pan with the reserved marinade, scraping up those browned bits. Cook for 1- 2 minutes .

Pro Tips for Searing Like a Pro

• Don't move the mushrooms! Let them develop that beautiful crust. The Maillard reaction is your friend . This is where you'll get the flavours of balsamic glazed portobello mushrooms .
• Avoid steaming the mushrooms. If the pan gets too crowded, they'll just steam.
• make-ahead option: You can marinate the mushrooms ahead of time. But sear them right before serving for the best results. These are great vegetarian steak recipes .

Now, go forth and sear those portobellos like a boss! You're on your way to a delicious and impressive weeknight portobello mushroom dinner ! They can be served as portobello mushroom main course vegetarian .

Oh my gosh, I can't wait for you to try these portobello mushroom recipes !

Recipe Notes: Making the Most of Your Portobello Mushroom Recipes

Right, so you're ready to dive into these amazing portobello mushroom recipes . Sorted! Let's chat about some tips, tricks, and variations to make sure your culinary adventure goes off without a hitch.

Serving Up Some Style with Portobello Mushroom Main Course Vegetarian

Presentation is key, right? Think gastropub vibes. I reckon you can't go wrong with a swirl of that creamy polenta.

Then, nestle the portabella mushroom stuffed right on top. A sprig of parsley adds a pop of color. Honestly, you could even get fancy and add a balsamic reduction design.

As for sides, something light and fresh is perfect. How about a simple green salad? Or maybe some roasted asparagus? A glass of red wine is spot-on.

If you are doing a family oriented cooking, then some sparkling cider is a nice shout.

Storage Shenanigans: Keeping Your Portobellos Fresh

So, you've got leftovers? No worries! Store any leftover Vegetable Stuffed Mushrooms in an airtight container in the fridge. They'll keep for about 3 days, tops.

The polenta's the same. Fridge it, and add a splash of broth when reheating to loosen it up. I reckon freezing isn't the best shout for the portobellos.

They can get a bit mushy. The polenta freezes okay. Just expect a slight change in texture.

Remixing the Magic: Variations on Stuffed Portabella Mushrooms Recipes

Fancy a change? You could easily adapt this recipe to be vegan! Just swap out the butter and Parmesan in the polenta for plant based alternatives.

Nutritional yeast gives a cheesy flavor. Boom! Vegan gourmet mushroom recipes sorted.

Or, how about a Mediterranean twist? Add some sun-dried tomatoes and olives to the polenta. Feta crumbles on top. Bangin'! A seasonal swap? Use wild mushrooms in the fall, and spring morels in the spring.

Nutrition Nitty Gritty: Fueling Your Body with Portobello Goodness

Each serving clocks in around 550 calories. You're getting a solid 20g of protein. Plus, 8g of fiber. Not bad, eh? Portobello mushroom steak recipe is low carb.

Mushrooms are also packed with vitamins and minerals. They're great for your immune system.

So there you have it! This is a fantastic weeknight portobello mushroom dinner . Don't be afraid to experiment. Cooking should be fun. Get creative and enjoy your balsamic glazed portobello mushrooms!.

I promise this recipe is easier than it looks. You got this, and make sure to try the creamy polenta recipe vegetarian with the portobellos too! If you are a fan of vegetarian "Steak" night, you should check out vegetarian steak recipes .