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
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.
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.
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.
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.
Here’s hoping you enjoy this tasty entree. And don’t forget to preorder your copy of Eat Well, Be Well today!
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.
- 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
- 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.
Prep time does not include marinating the mushrooms. They will need 1 hour to marinate before cooking this dish.
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