Portobello Steaks with Vegan Béarnaise Sauce are loaded with flavor and nutrient density. The meaty portobello mushrooms are seasoned with balsamic vinegar and black pepper, and the creamy vegan béarnaise sauce elevates this meal to fancy steakhouse status. This delicious, elegant meal is gluten-free, oil-free, soy-free and vegan.
This recipe makes 2 to 3 servings.
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Portobello Steaks with Vegan Béarnaise Sauce Ingredients
- Portobello mushrooms
- Balsamic vinegar
- Black pepper
- Shallot
- Cashews
- Nutritional yeast
- Lemon juice
- Ground turmeric
- Dijon mustard
- Garlic powder
- Onion powder
- Miso
- Cayenne pepper
- Tarragon
How to make the portobello steaks
To prepare the portobello mushrooms, preheat the oven to 400 F (205 C). Remove the stems, but keep the gills intact. Drizzle about 1 tablespoon of balsamic vinegar into each mushroom cap. Then add fresh cracked black pepper or a little steak seasoning. Carefully pour ½ of a cup of water into the base of the baking pan. This keeps the mushrooms from sticking. Roast the mushrooms for 25 to 30 minutes.
Alternatively, you can grill these with gill side up. Don't flip, or you'll lose the balsamic vinegar! Grill on the top rack for about 6 to 8 minutes or until juices start to collect in the mushroom cap.
Remove from the oven (or grill) and let sit for about 3 to 5 minutes.
Make the vegan béarnaise sauce
To prepare the Vegan Béarnaise Sauce, start by adding the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit. They will continue to soften.
Preheat a small skillet over medium heat. Dry sauté the sliced shallot for 2 to 3 minutes until it softens. Add a splash of water if the sliced shallot starts to stick. Place all ingredients except for the dried tarragon into a blender and blend until smooth and creamy. Then add tarragon and stir to incorporate. Serve immediately over Portobello Steak.
If the bearnaise sauce gets cold, warm it up under low heat on the stove, whisking frequently and, if necessary, add a few tablespoons of water to thin out the consistency.
This dish pairs beautifully with roasted potatoes or Garlic Mashed Potatoes, along with steamed or roasted asparagus, broccoli, or summer squash.
Leftover portobello steaks can be stored in a covered container in the refrigerator for up to five days, and any unused Vegan Béarnaise Sauce can be stored in an airtight container for up to five days.
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Why we love these portobello steaks
- Nutritionally, mushrooms are one of the best foods to eat for health. Mushrooms are one of the foods that help boost your immune system. In addition, this meal is high in magnesium and potassium, which are good for heart health.
- This high-end meal is easy to make.
- It's wonderful for date night, celebrating an event, or just wanting a fancy yet healthy weeknight meal.
We hope you love this healthy vegan portobello steak with bearnaise sauce recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Portobello Steaks with Vegan Béarnaise Sauce
Ingredients
Portobello Steaks
- 3 to 4 portobello mushrooms about 1 to 1 ¼ pounds
- 4 Tbsp balsamic vinegar
- 1 tsp fresh black pepper divided
Vegan Béarnaise Sauce
- ½ cup raw cashews
- ¼ cup sliced shallot
- 2 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- ¼ teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon yellow or white miso paste
- 1 teaspoon Dijon mustard
- 1/16 teaspoon cayenne pepper
- ½ cup water or more for thinner consistency
- 1 teaspoon tarragon dried
Instructions
How to make the portobello steaks
- To prepare the portobello mushrooms, preheat the oven to 400 F (205 C). Remove the stems, but keep the gills intact. Drizzle about 1 tablespoon of balsamic vinegar into each mushroom cap. Then add fresh cracked black pepper or a little steak seasoning. Carefully pour ½ of a cup of water into the base of the baking pan. This keeps the mushrooms from sticking. Roast the mushrooms for 25 to 30 minutes.
- Alternatively, you can grill these with gill side up. Don't flip, or you'll lose the balsamic vinegar! Grill on the top rack for about 6 to 8 minutes or until juices start to collect in the mushroom cap.
- Remove from the oven (or grill) and let sit for about 3 to 5 minutes.
Make the vegan béarnaise sauce
- To prepare the Vegan Béarnaise Sauce, start by adding the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit. They will continue to soften.
- Preheat a small skillet over medium heat. Dry sauté the sliced shallot for 2 to 3 minutes until it softens. Add a splash of water if the sliced shallot starts to stick. Place all ingredients except for the dried tarragon into a blender and blend until smooth and creamy. Then add tarragon and stir to incorporate.
- Serve immediately over Portobello Steak. Enjoy!
Sandra says
This looks amazing! These recipes are
going to make my Daniel Fast a lot easier.
Gigi & Sersie says
Thank you! 🙂
Marie says
This was a fabulous dish, super easy and delicious. Thanks so much for the Father’s Day suggestion.