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 1/2 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.