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Baked Portobello Steaks

04 April

Baked Portobello Text

We all love glossy magazines, Instagram, and gorgeous hard-cover cookbooks you’re afraid to spill stuff on, but let’s be honest

Nourishing Food isn’t always pretty!

In fact, good food is like life: messy, thrown together, and miraculously delicious {and sometimes not}.  But that doesn’t mean you get to give up, I mean, you have to eat in order to stay alive, and you have to be alive in order to, well, live.

And no matter how messy or ugly it is, you always get to choose it: your life and your food, that is.  So if you want to make a fast, easy and macro-nutrient balanced dinner even though your day felt like a runaway train, here’s just the recipe you need.

I found it in an old cookbook from the 90s, and, true to my form, it was covered in notes and additions.  So I re-made it in my own way, and totally blew my own mind.  On a night at the end of an over-scheduled week, when I was at the end of my emotional rope, I served my clan something I felt proud of that didn’t push me over the edge.  The finished dish is ugly as hell, but my 6 year-old asked for seconds, which means who gives a crap if it doesn’t look pretty.

Enjoy it even if you wouldn’t Instagram it!


Baked Portobello Steaks

4 portobellos, rinsed and stemmed
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds {a cup of your favorite nuts would probably work well, too}
1/2 cup olive oil
2 Tb balsamic vinegar
2 cloves garlic, chopped
1/2 tsp sea salt
2 Tb nutritional yeast {optional}
4 Tb fresh basil, chopped OR 2 tsp dried basil
1/2 tsp paprika
1/2 tsp apple cider vinegar
1/2 tsp raw honey {optional, make this dish vegan by leaving it out}
3/4 cup water

1. Preheat oven to 350.
2. Combine all ingredients except for portobellos in a blender or food processor, and process until creamy.
3. Spread 1/3 of the sauce in the bottom of a large baking dish.  Place the portobello caps, gill side down, in the baking dish, and cover with the remaining sauce.  It’s thick, so just smear your best.
5. Bake, uncovered, for 20 minutes, or until mushrooms release their juices and are tender.
6. This dish is very filling, so it goes well with a salad or sauteed greens {like Rye’s Lemon Collard Ribbons}.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

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