By Aaron Wurm
Preheat your oven to 200°C (390°F).
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and brush the caps with 2 tablespoons of olive oil. Season with salt and pepper on both sides.
Place the mushrooms on a baking sheet lined with parchment paper, add a sprig of rosemary on top of each mushroom, and set aside.
Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt.
Bring the pot to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
Meanwhile, trim the ends of the green beans. Place them in a bowl with 1 tablespoon of olive oil, salt, and pepper, and toss to coat evenly.
Spread the green beans on another baking sheet and place them in the preheated oven along with the portobello mushrooms. Roast for 15 minutes, turning the mushrooms halfway through.
While the mushrooms and beans are roasting, finely chop the garlic and sauté it in a small pan with 1 tablespoon of olive oil over medium heat until golden brown, about 2-3 minutes. Set aside.
Once the potatoes are cooked, drain them and return them to the pot. Add the sautéed garlic, plant-based milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting seasoning to taste.
After 15 minutes, remove the mushrooms and green beans from the oven. Let the mushrooms rest for a few minutes to absorb the flavors.
Serve the portobello steaks alongside the garlic mashed potatoes and roasted green beans, garnishing with additional rosemary, if desired.
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By Aaron Wurm
This Vegan Main Course Gluten-Free recipe is ready in 45 minutes and features large portobello mushrooms, potatoes, plant-based milk and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 200°C (390°F).
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and brush the caps with 2 tablespoons of olive oil. Season with salt and pepper on both sides.
Place the mushrooms on a baking sheet lined with parchment paper, add a sprig of rosemary on top of each mushroom, and set aside.
Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt.
Bring the pot to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
Meanwhile, trim the ends of the green beans. Place them in a bowl with 1 tablespoon of olive oil, salt, and pepper, and toss to coat evenly.
Spread the green beans on another baking sheet and place them in the preheated oven along with the portobello mushrooms. Roast for 15 minutes, turning the mushrooms halfway through.
While the mushrooms and beans are roasting, finely chop the garlic and sauté it in a small pan with 1 tablespoon of olive oil over medium heat until golden brown, about 2-3 minutes. Set aside.
Once the potatoes are cooked, drain them and return them to the pot. Add the sautéed garlic, plant-based milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting seasoning to taste.
After 15 minutes, remove the mushrooms and green beans from the oven. Let the mushrooms rest for a few minutes to absorb the flavors.
Serve the portobello steaks alongside the garlic mashed potatoes and roasted green beans, garnishing with additional rosemary, if desired.
Calories per Serving: 400
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