• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nutritionicity

Eat. Well. Soon.

  • Cookbook
  • Recipes
    • Baked Goods
    • Breads and Crackers
    • Breakfast
    • Desserts
    • Juices and Smoothies
    • Main Dishes
    • No Bake
    • Plant-based Cheeses
    • Salads
    • Salsas and Dips
    • Side Dishes
    • Snacks
    • Soups
    • * Roundups *
  • Winery Visits
    • *All Virginia Wineries*
    • Fairfax County Wineries
    • Fauquier County Wineries
    • Loudoun County Wineries
    • Madison County Wineries
    • Orange County Wineries
    • Prince William County Wineries
    • Rappahannock County Wineries
  • Reviews
    • Product Face-offs
      • Breads and Crackers
      • Desserts
    • Food Products
  • Making Nutrition Simple
    • Quinoa
    • Helpful Hints
  • About Jana
    • Terms of Service
    • Privacy Policy
  • Contact

April 7, 2020 By Jana Leave a Comment

Portobello Steak with Tomato Caper Sauce

  • Share
  • Tweet
Portobello Steak with Tomato Caper Sauce

Portobello Steak with Tomato Caper Sauce is a hearty plant-based main dish! I am happy to share it with you from my cookbook Eat Well, Be Well. This dish is perfect for those times when you want a dinner that requires a knife and fork. Something you can sink your teeth into, but still 100% plant-based.

Portobello Steak with Tomato Caper Sauce with parsley

Portobello Steak with Tomato Caper Sauce

After spending time in my carefully-crafted marinade, they are cooked on a stovetop or grill. These tender portobello steaks are then topped with a zesty tomato sauce that features capers, garlic, and olives.

Portobello Steak with Tomato Caper Sauce

I love to serve them alongside a salad of lightly dressed fresh greens and/or grilled asparagus. For a more substantial option, you could serve them over a light bed of pasta.

Eat Well, Be Well Cookbook Updated Release Date

In an effort to adjust to the challenges facing so many right now, my publisher decided to change the release of my cookbook to October 6, 2020.  As a small token of my thanks for your patience, I promised I would release one of the recipes from Eat Well, Be Well.

Portobello Steak with Tomato Caper Sauce

The category choice was yours. Many of you responded to my posts on social media or messaged me directly with your vote. While the mains won, the snacks and desserts were close seconds.

In the coming weeks I will focus on creating some new snacks and desserts,  so just like the cookbook — there will be something for everyone!

Favorite Features in Eat Well, Be Well

One of the reasons I selected the Portobello Steak with Tomato Caper Sauce is the flavor profile of the dish. I absolutely love the way the capers, garlic, and olives play off of one another.

Another reason was to give you a sneak peek into a couple of my favorite features of the book. You can see the dietary features (colored circles at the top of the page) provided which are specific to each recipe in the book. This recipe has no added sugar, an oil-free option, is nut-free and soy-free.

Portobello Steak with Tomato Caper Sauce excerpted from Eat Well, Be Well Cookbook

Portobello Steak with Tomato Caper Sauce Excerpted from Eat Well, Be Well Cookbook

Additionally, many recipes also highlight helpful hints or how-tos. This Portobello Steak with Tomato Caper Sauce recipe has a How to Clean Mushrooms inlay which answers the question of whether to wipe, soak, or dunk.

How-to Clean Mushrooms excerpted from Eat Well, Be Well Cookbook

How-to Clean Mushrooms Excerpted from Eat Well, Be Well Cookbook

Here’s hoping you enjoy this tasty entree. And don’t forget to preorder your copy of Eat Well, Be Well today!

Portobello Steak with Tomato Caper Sauce

Print
Portobello Steak with Tomato Caper Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Main Dishes

Cuisine: American

Author: Nutritionicity

Portobello Steak with Tomato Caper Sauce

Portobello Steaks with Tomato Caper Sauce is a hearty plant-based main dish that I am happy to share with you from my cookbook Eat Well, Be Well. This dish is perfect for those times when you want a dinner that requires a knife and fork--something you can sink your teeth into--but still 100% plant-based, gluten-free, and refined sugar-free.

Ingredients

  • 1/4 cup red wine vinegar
  • 2 tablespoons coconut aminos or gluten-free soy sauce (for a non–soy free option)
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 4 portobello mushrooms, stems and gills removed and scrubbed clean
  • 2 teaspoons olive oil, or vegetable broth or water for an oil-free option (page 17)
  • 2 tablespoons minced garlic
  • 2 tablespoons nonpareil capers
  • 1/2 cup sliced olives (I use a mix of Kalamata, Spanish, and Castelvetrano)
  • 1 (15-ounce) can tomato sauce
  • sea salt and black pepper, to taste
  • fresh parsley for garnish, if desired

Instructions

  • 1) In a small bowl, whisk together the red wine vinegar, coconut aminos, mustard, garlic, onion powder, and salt.
  • 2) Pour the marinade in a resealable plastic bag. Place the portobellos one at a time in the bag, seal the bag, and toss to coat the mushrooms thoroughly. Place them top down in a glass pan. Pour the remaining marinade from the bag over the mushrooms and cover. Refrigerate and marinate 1 hour.
  • 3) Heat 1 teaspoon olive oil in a medium or large skillet on medium-high heat. Add the minced garlic and capers and sauté for 4 to 5 minutes until the garlic is golden brown. Gently stir with a large spatula. Add the sliced olives, stir, and sauté for 1 minute. Add the tomato sauce and gently stir with a spatula. Continue cooking for 15 minutes at a low simmer, while stirring periodically. Remove from the heat and set aside.
  • 4) While the sauce simmers, cook the mushrooms. Remove the portobellos from the marinade and place on a plate top side down. Season with salt and pepper.
  • 5) Add 1 teaspoon olive oil or a couple of tablespoons of the remaining marinade to a medium or large skillet over medium-high heat. Once hot, place the portobello caps top side up in the pan. Season the tops with salt and pepper. Cook for 3 to 4 minutes on each side (more time is required for larger portobellos). They should be nicely browned and tender. Alternatively, they can be cooked on a grill over medium heat. The cooking time should remain the same.
  • 6) Remove the portobello steaks from the pan with tongs and gently pour off any liquid that may have seeped from the mushrooms. Place the portobello steaks on a plate and spoon the tomato-caper sauce on top. Sprinkle with fresh parsley, if desired. Serve immediately.

Notes

Prep time does not include marinating the mushrooms. They will need 1 hour to marinate before cooking this dish.

6.3.1
https://nutritionicity.com/recipes/portobello-steak-with-tomato-caper-sauce/
Copyright 2019 Nutritionicity

Portobello Steaks Pin

  • Share
  • Tweet

Filed Under: Dressings and Sauces, Main Dishes, Recipes Tagged With: capers, Gluten Free, mushroom, nut-free, oil free, plant based, Portobello, portobello steak, soy free, sugar-free, tomato sauce, vegan

Subscribe to Nutritionicity!

Previous Post: « Immune-boosting Plant-based Foods and Recipes
Next Post: Cashew Flour Chocolate Chip Cookies (Plant-based, Gluten-free, Oil-free) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to Nutritionicity!

Jana

Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Eat Well Be Well Cookbook Promotion

Search Nutritionicity

Featured on:

Nutritionicity Features

To find out more about where my recipes and articles have been featured, check out my About page!

Subscribe to Nutritionicity!

Most Recent Posts

Bakery Style Scones

Bakery Style Scones (Plant-based, Gluten-free, Refined Sugar-free)

Cashew Flour Chocolate Chip Cookies

Cashew Flour Chocolate Chip Cookies (Plant-based, Gluten-free, Oil-free)

Portobello Steak with Tomato Caper Sauce

Portobello Steak with Tomato Caper Sauce

12 Immune-boosting Plant-based Foods and Recipes

Immune-boosting Plant-based Foods and Recipes

Cinnamon Pear Cookies Plated

Cinnamon Pear Cookies (Plant-based, Gluten-free, Oil-free)

Baked Cheesy Cauliflower Gnocchi

Baked ‘Cheesy’ Cauliflower Gnocchi (Plant-based, Gluten-free)

Footer

Follow me on Instagram!

Follow Nutritionicity on Instagram!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube
Deliciousness and nutritiousness can coexist! Check out my About page for more information and to see where my recipes have been featured!

Copyright © 2023 · Nutritionicity - All Rights Reserved. | Terms of Service | Privacy Policy