Roasted Portobello Mushrooms and New York Steak

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 403.7
  • Total Fat: 25.9 g
  • Cholesterol: 53.5 mg
  • Sodium: 457.7 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 29.9 g

View full nutritional breakdown of Roasted Portobello Mushrooms and New York Steak calories by ingredient

Number of Servings: 6


    4 servings of portobello mushrooms or 6 fresh portobello mushrooms with gills scaped out and discarded.
    1 cup balsamic vinegar
    1/2 c olive oil
    1 tsp garlic powder
    1 1/2 tsp fine sea salt, divided
    nonstick cooking spray
    3 New York Strip Steaks (1"-1 1/2" thick) or about 19.50 oz.
    1/2 tsp freshly ground pepper
    3 plum tomatoes, seeded and cut into 1/4 inch pieces
    12 fresh basil leaves, minced
    3 tbs fresh chopped parsley leaves
    1/8 tsp coarse sea salt


Preheat oven to 375 degrees R

Slice each portobello mushrooms into 1/2 inch thick slices (if you purchased pre-sliced mushrooms, they may be bigger or smaller slices, you do not have to make them 1/2 inch slices). Place in a single layer on the bottom of a baking pan. Add the vinegar, olive oil, garlic powder and 1/2 teaspoon salt. Stir. Roast for 15-18 minutes, until the mushrooms are soft.

Spray a broiler pan with nonstick cooking spray. Season the steaks with the remaining salt and pepper. Sear the steaks for 8-10 minutes per side. This can also be done on an outdoor grill as well.

Remove the steaks to a platter as they are done. Slice the steaks into strips (each serving weighing 3 ounces). Top each portion with roasted mushrooms.

In small bowl, mix the tomatoes, basil, parsley and coarse sea salt. Arrange over the mushrooms and drizzle with the balsamic pan juices.

Number of Servings: 6

Recipe submitted by SparkPeople user TARMA10.