Portobello Steaks | The Buddhist Chef

Some Portobello steak recipes require soy sauce, balsamic vinegar, etc., but the problem is that mushrooms are like sponges and end up boiling instead of grilling, which gives them a chewy texture. Other recipes ask for garlic, which burns and gives a bitter taste to the mushrooms. My very simple recipe is bulletproof. You might want to add more oil or more steak spices, depending on your taste and the brand of spices you use, but remember to choose unsalted steak spices to control the amount of salt in finished recipe.
Portobello Steaks

3 Portobello mushrooms
1/4 cup olive oil (60 ml)
2 to 4 tablespoons steak spices, unsalted (30 to 60 mL)
1 rosemary stem, broken up into 3 pieces
Salt to taste

Preparation

Preheat oven to 400˚F (200˚C)
In a bowl, mix all ingredients, making sure mushrooms are well coated in oil and spices.
Place mushrooms in an oiled baking dish and bake for 20 to 30 minutes.
Serve with roasted veggies and vegan gravy.
VEGAN GRAVY RECIPE :https://www.thebuddhistchef.com/recipe/vegan-gravy/

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My Favorite recipes:

◆ Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
◆ Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
◆ Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
◆ Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw

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