Sirloin Portabella Steaks

This is where the meat is at. Portabella mushrooms are versatile, simple, and delicious. These are thin sliced and broiled, juicy, with rosemary and thyme and served with potatoes. A beautiful and memorable meal. One cup of these mushrooms has only 35 calories, 11% of your daily fiber intake, is high in B vitamins like pantothenic acid, niacin, riboflavin, thiamine, and folate, and rich in minerals like potassium, phosphorus, copper, and selenium. Any kind of mushroom is a great substitute for meat and there are so many ways you can cook them.

Sirloin Portabella Steaks

Yields: 2 servings

  • handful of fresh chopped rosemary, sage and thyme (save some for garnish)
  • 2 or 3 large portabella caps, very thinly sliced
  • 1/4 cup olive oil
  • 6-10 baby boiled red potatoes
  • 6-10 baby boiled carrots
  • 2 cloves grated garlic
  • salt and pepper to taste

Slice the mushrooms very thinly and spread them on a foiled cookie sheet that has been oiled. You could also use wax paper.

Grate the garlic into the olive oil and add the chopped herbs. If you like you can pulse it in the blender for a few seconds to get the herbs to fully break up. Then drizzle the herb oil on the mushrooms and brush it on the  already boiled potatoes and carrots. 

Put the oven on 400F and bake them for 10-20 minutes until brown, flip the potatoes and carrots so they brown evenly. Cook until the mushrooms are sizzling and brown.

Garnish with a little bit of the fresh herb and serve all together.

  • Total time: 30 minutes
Sirloin Portabella Steaks
Sirloin Portabella Steaks
Sirloin Portabella Steaks

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