As a vegan or even as a meat-eater that wants to change up dinner habits for a bit, making this dish with Portobello steak and mashed potatoes is something that you have to try
4large Portobellos
1/3cupbalsamic vinegar
1/4cupolive oil
1/2cumin
1/2black pepper
1/2smoked paprika
3cloves garlic
1 vegan-friendly steak seasoning
salt
Mashed Potatoes
3small potatoes
1olive oil or vegan butter
1/2black ground pepper
1/2salt
1/2thyme or rosemary(optional)
1(optional)bunch of asparagus
Instructions
Preheat the oven to 400 F.
In a large bowl, make the steak’s marinade while combining olive oil, balsamic vinegar, spices and chopped garlic.
Place portobellos and asparagus in an oven-safe skillet. With a pastry brush, generously brush the marinade on the tops and bottoms of both mushrooms and asparagus. Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.
Wash and peel potatoes. Bring them to boil until they are tender. Mashed them using a potato masher or a hand blender (I choose this one because it provides with extra softness). Add olive oil, black pepper and salt to taste. In the end, add fresh herbs.
For a juicy result, serve immediately.
Notes
As a vegan or even as a meat-eater that wants to change up dinner habits for a bit, making this dish with Portobello steak and mashed potatoes is something that you have to try