Crispy Portobello Steaks
Makes 4 servings
In this recipe, a savory, crunchy coating perfectly complements the meaty texture and mouthwatering taste of portobello mushrooms. The method was inspired by my grandma’s trick of using mayonnaise to keep chicken moist when baking. Please see note below for a low-fat version of this tasty recipe!
4 portobello mushrooms, stemmed
3 cups cornflakes
1 teaspoon italian seasoning
1 teaspoon garlic powder
1⁄4 teaspoon sea salt
1⁄8 to 1⁄4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1⁄3 cup vegan mayonnaise (see NOTE below)
2 teaspoons dijon mustard
2 teaspoons reduced-sodium tamari
Preheat the oven to 400 degrees F. Line a 13 x 9-inch baking pan with parchment paper.
Rinse the portobello mushrooms briefly and pat dry with a clean dish towel, taking care not to break them.
Put the cornflakes, italian seasoning, garlic powder, salt, and pepper in a blender or food processor and process to form crumbs. Transfer to a medium bowl. Add 1 tablespoon of the oil. Stir until the crumbs are evenly coated.
Put the vegan mayonnaise and mustard in a small bowl and whisk until thoroughly blended.
Lay a mushroom upside down on a large plate. Sprinkle 1⁄2 teaspoon of the tamari over the gills, then drizzle with 1 teaspoon of the oil. (For a lower-fat version, omit the olive oil from this step).
Turn the mushroom over and spread one-quarter of the mayonnaise mixture evenly over the top. Spread one-quarter of the cornflake mixture evenly over the top, patting it down firmly and not leaving any holes or gaps. Put the mushroom in the lined pan, right-side up. Repeat with the remaining ingredients.
Tent the baking pan with foil and bake for 20 minutes. Turn the heat down to 375 degrees F, remove the foil, and bake for 10 to 20 minutes, until the mushrooms are fork-tender and the coating is crispy.
Let cool for 5 to 10 minutes to firm up. Cut the mushrooms into thick diagonal slices and serve immediately.
NOTE: For a lower-fat version, omit the vegan mayo and increase dijon mustard to 1/3 cup. Reduce the olive oil to 2 teaspoons. It is still JAZZYLICIOUS!
RECIPE: EPISODE #106
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company