Portabello Steaks and Lemon Herb Potatoes

Over the last few years I have totally fallen in love with mushrooms, I could eat them for every meal! However, while David likes mushrooms he isn’t quite as crazy about them as I am. That is until I found this recipe. David and I love to grill so we decided to marinate and grill a Portobella mushroom and see how it compared to our steaks. Well it was even better than our steaks! For real, we are now obsessed :)

PORTOBELLO STEAKS

  • 4 portobello mushroom caps
  • 1 tbsp EVOO (extra virgin olive oil)
  • 2 tbsp balsamic vinegar
  • 1 tbsp low-sodium soy sauce (use tamari for gluten-free)
  • 1 tbsp oregano
  • 1 clove of garlic finely minced, or grated
marinating mushroom in ziploc bag
  1. In large ziplock bag, combine EVOO, balsamic vinegar, soy sauce, oregano, and garlic. Add mushrooms. 
  2. Let marinate for 30 min – 1 hour. Tossing and turning the mushrooms a few times.
  3. Heat grill to medium heat.
  4. Grill mushrooms 8-10 minutes, on each side, until tender. Grill time will depend on size and thickness of mushroom.
  5. Serve immediately and enjoy!

  6. As a side we made lemon herb potatoes. We used red potatoes and they were perfect. I would have never thought to add lemon to my potatoes but it was delicious. Especially combined with the flavor of the mushroom.

LEMON HERB POTATOES

  •  2.5 pounds of potatoes to roast – I prefer red potatoes, or purple if you can find them!
  • 6 tbsp EVOO (extra virgin olive oil)
  • 3 tbsp fresh lemon juice
  • 3 tbsp fresh parsley, chopped
  • 1 lemon, zested
  • Salt & Pepper
  1. Preheat oven to 400 degrees.
  2. Cut the potatoes into bite-sized pieces.
  3. Toss with 2 tbsp EVOO and about 2 tsp of salt and 1 tsp pepper.
  4. Roast in oven for 45 minutes, until golden brown and tender.
  5. While potatoes are roasting, prepare the lemon herb dressing.
  6. Wisk together 4 tbsp EVOO, fresh lemon juice, parsley, and lemon zest. Set aside.
  7. Once potatoes are done, place in serving bowl and drizzle lemon herb dressing over the top, toss gently to coat, and serve.

This is going to be one of our go to grilling meals this summer! I can’t believe I now prefer a vegetable over a steak!