These Portobello steaks are the perfect main course for date nights or dinner parties. The dish is glamorous enough to impress your guests but easy enough that you don't need to spend all day looking for exotic ingredients or toiling over an oven. That's a win-win! Portobello mushroom caps are marinated in red wine, then coated in an herbed bread crumb crust that is crisp, delicious, and savory.
Breaded Portobello Mushroom Steaks [Vegan]
- 2 Portobello mushroom caps, stems removed
- 1 bottle of red wine (you may not use the whole thing)
- 1 tablespoon steak seasoning
- 2 tablespoons poultry seasoning
- 2 cups panko bread crumbs
- 2 cups non-dairy milk
- 2 cups unbleached all-purpose flour
- 1 tablespoon olive oil, for greasing
- Place each mushroom cap in a separate bowl with the top of the cap facing up. Next, pour enough wine over the mushroom cap to cover it completely. Remove the caps, mix in half of the seasoning to each bowl of wine then place the caps back in the bowls. Allow the caps to marinate in the refrigerator for roughly 24 hours.
- Preheat oven to 350°F and lightly grease a baking sheet. For the next step, you will be three shallow bowls large enough to fit the mushroom caps. In one bowl, combine poultry seasoning and bread crumbs. In the second bowl pour in the non-dairy milk of your choice. In the third, pour in your flour.
- Remove the caps from the refrigerator and pull them out of the wine. Place the cap first in the non-dairy milk, flour, then back in the non-dairy milk, and then in the breadcrumbs bowl. Make sure to coat the entire cap with the bread crumbs. If you would like the breading a little thicker repeat the dunking process a second time. Repeat for the second cap.
- Bake caps for 15-20 or until the breadcrumbs start to become golden brown. Remove caps from the oven and allow them to cool for 5 minutes before serving. Serve warm.