Portobello Steak with Vegetables
Recipe by Tina Gravalos
Portobello mushroom steaks scream BBQ season! Whether you enjoy them inside or outdoors, they are what summer is all about. You can’t go wrong with these juicy veggie steaks. Portobello mushrooms are high in several B vitamins and minerals like selenium, phosphorus, copper, potassium, etc. In particular, selenium is an important mineral for thyroid function and copper helps with hormone balance.
Heat grill to approximately 425 degrees F.
Cut onions into thick slices, about 1 ½ inches each. Set aside.
In a large bowl, add the cherry tomatoes, asparagus, 1 tablespoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon black pepper and mix to combine. Set aside.
In another bowl, add the mushrooms, 1 tablespoon of olive oil, garlic powder, and gently mix to coat each mushroom.
Add the sliced onion, cherry tomatoes, asparagus, and mushrooms to the grill. If you have a smaller grill, cook in batches. Cook each of the vegetables for 3-4 minutes per side or until reached desired doneness.
On a large serving platter, add the spring mix.
Cut the mushrooms into slices and the asparagus into pieces (3 pieces from each spear).
Layer the vegetables on top of the spring mix whichever way you like!
Drizzle with 2 tablespoons of olive oil, lime juice, ¼ teaspoon black pepper and ¼ teaspoon sea salt.
Serve onto plates or bowls.
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