Portobello mushrooms are large Crimini mushrooms with a firm, meaty texture and delicate flavor. They are often referred to as the “steak” of the mushroom family. They can be cooked in a number of ways, and can served pbmalone or as a side dish.

In this recipe, I braised thick portobello steaks in simmering vegetable broth, seasoned with lemon pepper, fennel, and smoked sea salt. Click here for the best vegetable broth recipe ever!

Simmering vegetables or grains in a aromatic and blissfully tasty broth not only brings out the natural flavours of our food, but adds extra deliciousness when needed. Simmering in broth is a healthier alternative to frying – I call this process my ‘no-fry-stir-fry’ method of cooking.

Here is the detailed recipe for this lovely dish for one:


Ingredients: Photo-2

– 1 large portobello cap, washed and cut into thick steaks

– 1 cup vegetable broth

– 1/4 tsp fennel seeds

– 1/4 tsp lemon pepper

– 1/8 tsp smoked sea salt (if broth is already salted, omit the additional salt and add a few drops of liquid smoke instead)

– 1/4 small yellow or white onion

– 1/2 tbsp butter replacement ( have you seen my home-made vegan butter post? if not GET ON IT MAN! #amazeballs )

– 1 tsp nutritional yeast

– 3 tbsp red wine


Directions: Photo-3

– add broth and spices into heated cast iron pan and bring to a boil

– add portobello mushroom steaks to broth, cover and steam until they have absorbed most of the broth

– remove steaks and move to a plate to cool (you can also leave them in the pan and proceed to the next step if you would like the mushroom to brown)

– throw in onion, cover, and steam until translucent (optional: if onion is sticking to the pan, you may add a drop of coconut oil for lubrication. A little goes a long way!)

– add butter replacement, nutritional yeast and wine to pan and stir to reduce (this will act as a ‘gravy’ or ‘au jus’ if you wish to add to your steaks!)


I used these steaks to create an open-faced sandwich. It was delicious. You can serve these steaks with greens, cold over salad, hot over grains – or chopped and added to a pasta dish. The options are endless (I know I say that a lot!) This mushroom gives dishes a ‘meaty’ quality that a lot of plant based eaters sometimes miss or crave which is OK – you are HUMAN! Just take solace in the fact that you can satisfy this craving with plants.