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Dijon Portobello Steaks

portobelloBY Celine Steen, Joni Marie Newman for V-Lish. There is nothing quite as naturally meaty without being meat as a thick juicy portobello steak! Serve the mushrooms with fries and a punchy verde sauce, or use them to make an amazing panini with a schmear of roasted tomato aioli. If you have leftover marinade, it works great as a salad dressing!

Corn Free, Low Fat, Nut Free, Quick and Easy, Soy Free, Wheat Free
1⁄2 cup (120 ml) mild Dijon mustard
3 tablespoons (45 ml) balsamic vinegar
2 tablespoons (30 ml) agave nectar
Salt and pepper to taste
2 large portobello mushrooms,stems removed  Click here for more
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