A delicious alternative to a heavy steak, portobello mushrooms are meaty and quick to cook. Packed with nutrition, portobellos are low in fat while high in fiber, selenium, potassium and B vitamins. They are excellent options for vegetarians, cleansers or anyone looking for a lighter “steak-like” meal. Perfect for throwing on the summer grill too!
3-4 portobello mushrooms, stems removed, gills scraped out.
1 large yellow onion, sliced thin
2 garlic cloves, minced
1 tablespoons Mediterranean seasonings
2 tablespoons coconut oil
a few splashes of sherry vinegar (or balsamic)
1. Preheat oven to 350 (or prep the grill).
2. Place the mushrooms into a baking dish and drizzle with olive oil and vinegar.
3. Season with sea salt and the Mediterranean seasonings
4. Allow the mushrooms to marinate for 20 minutes before roasting in the oven for for 20 minutes (or cook on the grill until tender and cooked through.
5. While the mushrooms are cooking, begin sauteeing the onions.
6. Heat a large sauté pan over medium-high heat. Melt the coconut oil then add in the sliced onions.
7. Gently toss, allowing the onions to turn golden brown. Continue to cook, being careful not to burn them, until soft and lightly browned.
8. Serve the roasted mushroom topped with the caramelized onions and a side of steamed greens or handfuls of mesclun mix.
Recipe: Frank Giglio
Photos: Jenny Nelson