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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.7
  • Total Fat: 11.9 g
  • Cholesterol: 26.5 mg
  • Sodium: 798.5 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 11.7 g

View full nutritional breakdown of Portobello Steak Dinner calories by ingredient
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Portobello Steak Dinner

Submitted by: JANNERS1980
Portobello Steak Dinner

Introduction

This is the most delicious recipe I have tried lately....I am not a fan of portobello mushrooms BUT I cannot get enough of this. The nutritional facts are based on 4 servings and all the fat comes from the olive oil so at least it is good fat! I promise you will LOVE this dish ! This is the most delicious recipe I have tried lately....I am not a fan of portobello mushrooms BUT I cannot get enough of this. The nutritional facts are based on 4 servings and all the fat comes from the olive oil so at least it is good fat! I promise you will LOVE this dish !
Number of Servings: 4

Ingredients

    4 potobello mushroom caps (approx 100 gr each)
    1 cup chopped onions
    1 cup chopped sweet red peppers
    6 tbsp balsamic vinegar
    1 tbsp extra virgin olive oil
    4 slices of prosciutto (1 oz each)
    2 oz soft goats cheese
    1 tsp garlic powder
    1 tbsp black pepper
    dash of salt

Directions

~Place mushroom caps in a shallow baking dish (cap side down so they appear like little bowls)
~sprinkle each mushrrom cap with garlic powder and black pepper
~drizzle 1 tbsp of balsamic vinegar into the well of each mushroom cap (using 4 tbsp of balsamic vinegar total)
~let marinate in the fridge for 2 hours
~while the mushrooms are marinating...
~use a fry pan with a tiny drop of olive oil to slowly caramalize the onions and red peppers, do not add salt and cook at a low temp (never above medium heat) you want to slowly brown the onions and peppers in order to bring out their natural sugars
~once caramalized, set aside
~preheat oven to 400 degrees F
~after the mushrooms have marinated, remove from fridge
~spoon equal amounts of sauted onions and peppers over the mushroom caps, be very generous so you have heaping piles of onions and peppers in each mushroom cap
~place a 1/2 oz of the goats cheese on each cap
~cover each cap with a slice of prosciutto
~top each cap with remaining goats cheese
~drizzle with olive oil
~dash each cap with salt & pepper
~bake in oven at 400 degrees F for 20-25 mins

ENJOY !!!

For a vegetarian version if this dish, just omit the prosciutto

Number of Servings: 4

Recipe submitted by SparkPeople user JANNERS1980.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I loved this.... great main dish. I didn't have sweet peppers so I used sun dried tomatoes. Also, no prosciutto so I used deli ham. YUM! I will make this again soon. - 2/9/10

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  • Incredible!
    1 of 1 people found this review helpful
    My daughter told me about this recipe, & I tried it. I must say, it was very good, & different! I had never had goat cheese before, so that might be an aquired taste. I will definately make it again, but i might try feta or monzerella cheese next time. - 2/4/11

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  • Incredible!
    1 of 1 people found this review helpful
    Even loved by someone who usually avoids fungus! Can use lots more vegetables without affecting calories much. - 2/6/10

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  • Incredible!
    1 of 1 people found this review helpful
    YUMMY!!!!! Loved it, and loved not having to cook it myself. Thanks Gina! I don't like mushrooms, but I am a convert now. - 2/5/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this as an appetizer for friends who came for dinner, they absolutely loved it !!! - 1/26/10

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  • Very good--but that black pepper measurement surely can't be right! I cut it back to a healthy sprinkle at the beginning and the end. - 7/7/13

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  • Exceptional recipe, very tasty, makes a great meal, or appetizer...
    - 8/25/12

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  • sounds wonderful! I've got this in my planner for Saturday's dinner. Thanks for sharing! - 11/9/10

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  • DELICIOUS! I forgot to buy goat cheese so I used shredded mozarella cheese which I had at home and they turned out perfect. Thank you for sharing your recipe! - 2/22/10

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  • This was really good. I will be making this again soon. - 2/18/10

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  • Gina made this last night for dinner! YUMMY! I am going to make it for my man for valentine's day - he'll love it (and so will I!) - 2/6/10

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