Breaded Portobello Steaks
This recipe is the perfect main course for date nights or dinner parties. It's glamorous enough to impress your guests but easy enough that you don't need to spend all day looking for exotic ingredients or slaving away over an oven.
I'm usually a pretty simple girl, especially when it comes to food. As a law student, I'm constantly in and out the door on my way to class, study groups or organization meetings. So usually, I find myself sipping on the same spinach vanilla smoothie most mornings and eating the same soup and salad combo all week. However, there are times when I do want to make something fancy and super impressive for myself or guests. I have a lot of fun appetizers like these Deviled Potatoes, or these vegan Jalapeño Poppers, but main entrees that could really steal the show were a little sparse. Enter these juicy Breaded Portobello Mushrooms steaks!
These mushrooms are everything you could want an entree to be: juicy, savory, flavorful, and oh so very pretty. And while the preparation does require a little forethought (you need to let the mushrooms marinate overnight), the process itself is very simple. Anytime I have company over for dinner, this is my go-to recipe. When served fresh, the wine will ooze out of the mushrooms when they're cut, almost like real steak and provides a juicy consistency lacking in a lot of vegan faux-meats. Now don't get me wrong, you won't fool anyone into thinking they're eating a real steak, but you will definitely be able to win over even the most ardent of mushroom haters.
2 portobello mushroom caps with stems removed
1 bottle of red wine (you may not use the whole thing)
1 tbsp steak seasoning
2 tbsp chicken seasoning
2 cups of panko breadcrumbs
2 cups of plant-based milk (I use cashew)
2 cups of unbleached all-purpose flour
1 tbsp of olive oil for greasing
1. Place each mushroom cap in a separate bowl with the top of the cap facing up. Next pour enough wine over the mushroom cap to cover it completely. Remove the caps, mix in half of the seasoning to each bowl of wine then place the caps back in the bowls. Allow the caps to marinate in the refrigerator for roughly 24 hours.
2. Preheat oven to 350 and lightly grease a baking sheet. For the next step you will be three shallow bowls large enough to fit the mushroom caps. In one bowl, combine chicken seasoning and breadcrumbs. In the second bowl pour in the nut milk of your choice. In the third, pour in your flour.
3. Remove the caps from the fridge and pull them out of the wine. Place the cap first in the nut milk, flour, then back in the nut milk, and then in the breadcrumbs bowl. Make sure to coat the entire cap with the bread crumbs. If you would like the breading a little thicker repeat the dunking process a second time. Repeat for the second cap.
4. Bake caps for 15-20 or until the breadcrumbs start to become golden brown. Remove caps from the oven and allow them to cool for 5 minutes before serving. Serve warm.