Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com
Food,  Main Dish

Portobello Mushroom Steaks With Barbecue Sauce

Portobello Mushroom Steaks are a simple and quick meal to whip up for dinner on busy nights. But they look and taste like it took you hours in the kitchen. Plus the barbecue sauce gives it a little pizzazz!

Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com
Portobello Mushroom Steaks With Barbecue Sauce

Ohhh yummy! I love mushroom steaks. These are baked in the oven and while they’re baking, all the juices start to form and give the mushroom this nice texture.

Then topping them with the barbecue sauce, ugh makes my mouth water just thinking about it. So let’s get to the recipe so you can enjoy these amazing mushroom steaks too!

Prep

First things first, I preheat the oven to 400 degrees.

Then, I carefully clean my mushrooms. I buy the large Portobello mushroom caps.

Once they’re all clean I take the stems out and place them top-side down on a baking tray over parchment paper.

It’s best to bake the mushrooms with the bottoms facing up, this way it catches all the juices and keeps the mushroom moist.

Bake & Brush

When the oven is ready, I put in the tray of mushrooms and bake for about 15-20 minutes.

Just until they’re juicy.

While I wait for the mushrooms to bake, I make the barbecue sauce.

You can buy your favorite bbq sauce from the store if you prefer. But if you’d like to make it, this recipe is my favorite and what I used here.

The barbecue is sweet with a hint of spice from the pepper, we love it!

So once the mushrooms are out of the oven, I flip the caps over and brush the tops with barbecue sauce.

Then, flip them onto the other side and brush the rest of the sauce on the bottoms.

Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com

The barbecue recipe makes a little over 1 Cup. I like to use all of it on the mushrooms, but you don’t have to it’s just a matter of preference.

I put the mushrooms back in the oven to bake for another 10 minutes. This simply allows the barbecue sauce to warm up, and for the mushrooms to absorb the flavors.

Chop & Steam

Next, while I’m waiting for the mushrooms to bake a second time, I clean and rinse one bunch of asparagus.

After they’re all clean, I cut the bottoms.

Then cut them in half. I do this so they fit in my pot and I think they’re also easier to eat.

Once all of my asparagus is cut in half, I put the bunch in a pot with boiling water to steam them.

I put the top on my pot and steam the asparagus for about 15 minutes or until they are soft.

We have a picky cooked veggie eater, and no it’s not me this time. So I try to make sure the asparagus is soft, but not too mushy, but not too hard. It’s a science trying to cook these things, sheesh!

Once done, you can sprinkle a little salt and pepper to taste.

Cool, Slice & Eat

When the mushrooms are done baking I set them aside to cool for about 15 minutes.

Allowing them to cool makes it easier to slice them.

Portobello Mushroom Steaks With Barbecue Sauce

Then, I place them one at a time on the cutting board and cut them into strips.

Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com

From the cutting board they go onto the plate, all fancy and stuff.

Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com

We also love to eat the mushrooms with some mashed potatoes and corn, along with the steamed asparagus on the side.

I have a recipe for mashed potatoes and corn that takes no time at all, and you can check it out here!

Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com
Portobello Mushroom Steaks With Barbecue Sauce

After our decadent meal, Eric and I hung out on the couch and watched Chopped. We were so full.

I hope you enjoy!

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Portobello Mushroom Steaks With Barbecue Sauce | abrikliving.com

Portobello Mushroom Steaks With Barbecue Sauce


  • Author: Abri Fernandez
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 4 People 1x

Description

Portobello Mushroom Steaks are a simple and quick meal to whip up for dinner on busy nights. But they look and taste like it took you hours in the kitchen. Plus the barbecue sauce gives it a little pizzazz!


Scale

Ingredients

  • 4 Portobello Mushrooms
  • 1 Cup Homemade barbecue sauce

Instructions

  1. Preheat oven to 400 degrees.
  2. Clean and destem mushrooms.
  3. Place on a baking tray top-side down, over parchment paper.
  4. Bake for 15-20 minutes, until they are juicy.
  5. Once done, take out of the oven, turn the mushrooms over and brush sauce on the tops. Then turn back onto their tops and brush the rest on the barbecue sauce on the bottoms (You don’t have to use all of the sauce if you don’t want to).
  6. Place back in the oven to bake for another 10 minutes to warm up the barbecue sauce.
  7. After the mushrooms are done baking, let cool for 15 minutes.
  8. Once cooled, slice into strips and serve. Enjoy!

Notes

You can serve with steamed Asparagus on the side.

  • 1 Bunch of Asparagus
  1. Clean and rinse.
  2. Cut the ends of the asparagus, then cut in half.
  3. Place in a pot of boiling water, put the top on the pot, and steam for 15 minutes or until the asparagus are soft.
  4. Once done, sprinkle salt and pepper to taste.
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 79
  • Sugar: 12g
  • Sodium: 553mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 16.8g
  • Fiber: 1.2g
  • Protein: 1.6g
  • Cholesterol: 0mg
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