entrees

Bruschetta-Topped Mushroom “Steaks”

Dense and “meaty” Portobello mushrooms are a satisfying switch from steak, and are extra-delicious topped with a tomato-based bruschetta-inspired stuffing. Serve with mashed potatoes or rice, if desired, or with spinach salad with chopped cooked bacon or pancetta.
15 min
PREP TIME
30 min
COOK TIME
270
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 1 package (25 grams) organic brown gravy mix (club house)
  • 4 tomatoes (about 500 g)
  • 8 large Portobello mushrooms (about 680 g) , stems removed
  • 4 tablespoons (60 mililiters) olive oil , divided
  • 2 green onions , thinly sliced
  • 1/2 cup (125 mililiters) grated Parmesan cheese
  • 1/3 cup (75 mililiters) panko or other dried bread crumbs
  • 2 teaspoons (10 mililiters) Basil Leaves
  • 2 teaspoons (10 mililiters) red wine vinegar
  • 3/4 teaspoon (4 mililiters) Minced Garlic
  • 1/2 teaspoon (2 mililiters) Sea Salt Grinder

Preparation

  • 1 Prepare gravy as directed on package, set aside and keep warm.
  • 2 Preheat oven to 425°F (220°C). Finely chop tomatoes and let drain in sieve at least 10 minutes.
  • 3 Meanwhile, brush mushroom caps all over with half of the oil; place, cut side down in single layer on greased rimmed baking sheet. Bake in oven until slightly softened, about 8 minutes. Let cool slightly; drain off any liquid. Wipe baking sheet dry and grease again. Pat mushrooms dry. Turn and place, cut side up, on baking sheet.
  • 4 Transfer drained tomatoes to bowl; stir in remaining 2 tbsp (30 mL) of the oil, the onions, all but 2 tbsp (30 mL) of the cheese, the bread crumbs, basil, vinegar, garlic and salt. Spoon mixture into each mushroom cap; top with remaining cheese. Bake until golden and hot, about 10 minutes.
  • 5 Serve mushrooms with warm gravy.
  • 6 Kitchen Tips:
    • Reserved mushroom stems can be used to make stock.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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