Portobello “Steak” Gremolata with Melting Potatoes

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PAMAvocadoPump #CollectiveBias

I’m so excited to bring you this post featuring the NEW! PAM® Spray Pump Avocado Oil. It’s the New Year and we are all becoming more conscious about what we are eating. You don’t need to add a ton of extra calories to cook delicious meals like my Portobello “Steak” Gremolata with Melting Potatoes. I mean, just LOOK at that plate. So good 🙂

Unlike butter and oil, PAM® Spray Pumps let you control how much you use, allowing you to manage fat and calories. Plus, with the superior non-stick cooking experience of PAM and no artificial colors, flavors or preservatives, you can make sure all your recipes are not only simple (like this one), but tasty as well!

PAM® Spray Pump Avocado Oil is not just oil in spray bottle, it’s actually a cooking spray formula in a specially designed pump built for optimal combination of coverage and control. The spray coverage is amazing. This was a huge plus for me. I also love the transparent bottle so that you can see how much product is left before you run out.

I like to prepare this recipe in stages, so I start with the tomatoes. I am using tomatoes on the vine BUT, if you cannot find them, any small tomatoes will do. Spray to coat with the PAM® Spray Pump Avocado Oil and season with salt and pepper.

You’ll want to roast them at 400 degrees for about 10-15 minutes or until they start to split and become tender. Allow to rest while we prepare the remainder of the dish.

Gather your ingredients for the melting potatoes. They are called “melting potatoes” because they are crispy on the outside and oh-so-melty and creamy on the inside 🙂

Meanwhile, trim the ends of baby potatoes and slice into approximately 3/8″ pieces. If you cannot find these potatoes, go ahead and purchase Russet potatoes, peel and slice into rounds.

Spray with the PAM® Spray Pump Avocado Oil and season with salt and pepper, tossing to coat.

Place the potatoes onto a hot skillet and do not turn until the first side is golden. Depending on the size of your slices, some may cook faster than others. Keep an eye on them, adding more spray if necessary and bringing the more golden pieces away from the center of the pan until the others catch up.

You can find the new sprays directly in store at Walmart, or utilize the Walmart Online Grocery Pickup service (if available in your area). So convenient!

In my Scottsdale, AZ Walmart, it’s located right here in the baking aisle where you find flours, sugars and spices in the section labeled “vegetable oil”.

Check your local Walmart for a demo of the product and to grab and awesome bag!

Let’s prepare our gremolata. I took a few liberties to make a healthier gremolata, so ours includes the juice (and zest) of a lemon, fresh parsley, salt, pepper, garlic and a tiny bit of grated parmesan (optional).

Since we’re working on that New Year/New You theme, everything in this recipe is veggie-friendly. Including the parmesan. It feels like a big meal, not heavy and without all of the calories!

I use a food processor which makes quick work of the the gremolata. It’s a really light and fresh topping to our Portobello “Steaks”.

I highly recommend portobello mushrooms if you can find them. They have a “meatiness” to them that really brings this dish together. It’s a very satisfying alternative.

You’ll want to wipe them clean with a paper towel and using a spoon, you can remove the stem and gills. I don’t always remove them. It’s more for aesthetics than anything.

They get a light spray of the PAM® Spray Pump Avocado Oil and are seasoned with salt and pepper. I also used my favorite Montreal-style steak seasoning. You’ll easily locate this in the spice aisle near the grilling seasonings.

After the mushrooms are grilled and sliced, this is what they look like. Yum! I may have sampled a piece as I was photographing 😉

All that’s left to do is assemble and I serve it family-style on a bed of fresh greens. It makes such a nice presentation.

The tomatoes are so tender and juicy, they just pop in your mouth. Sweet and salty. The perfect accompaniment.

The melting potatoes are crisp on the exterior and as the name implies, so creamy they just “melt” in your mouth.

It’s a dinner perfect for those Meatless Mondays, one even your non-veggie family and friends will love. Packed with flavor, it’s colorful in its presentation and that gremolata really brings a surprising fresh flavor to the portobellos.

I really loved this new PAM® Spray Pump Avocado Oil. So easy to use and again, the convenience of that wide spray which offers the covering the food in just a few spritzes. Thank you PAM®! This is my new go-to non-stick cooking spray. What will YOU cook with PAM® Spray Pump Avocado Oil?

Speaking of convenience, have you tried the Walmart Grocery Pickup yet? Leave me a comment below and let me know what you think!

Did you make this recipe for Portobello “Steak” Gremolata with Melting Potatoes? Let your fellow readers know by rating this recipe and be sure to like, share, comment and PIN if you enjoyed it!

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Portobello "Steak" Gremolata with Melting Potatoes

Portobello "Steak" Gremolata with Melting Potatoes

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2 people

Author Veg Life Staff

Ingredients

FOR THE ROASTED TOMATOES:

• 2 Tomatoes on the Vine any small tomato will work here
• PAM® Spray Pump Avocado Oil enough to lightly coat the tomatoes
• Salt & Pepper to taste

FOR THE MELTING POTATOES:

• 1 lb Baby Potatoes if you can't find them, peeled Russets will work just fine
• PAM® Spray Pump Avocado Oil enough to lightly coat the potatoes
• Salt & Pepper to taste
• Fresh Thyme Leaves

FOR THE GREMOLATA:

• 1 large Handful of Fresh Italian Parsley
• 1 clove Garlic
• zest of one Lemon
• juice of half a Lemon
• 1 tbsp Grated Parmesan Cheese OPTIONAL
• 1/8 tsp Salt
• pinch Pepper

FOR THE PORTOBELLO "STEAKS"

• 4 large Portobello Mushrooms
• PAM® Spray Pump Avocado Oil just a light spritz when grilling both sides
• Salt & Pepper to taste
• 1-2 tsp Montreal-style Steak Seasoning OPTIONAL, but highly recommended

Instructions

TO MAKE THE ROASTED TOMATOES:

• Preheat an oven (or toaster oven) to 400 degrees and line a sheet pan with either a silicone liner or parchment paper.
• Carefully wash & thoroughly dry tomatoes on the vine. If you can't find them on vine, any small tomatoes will do. Spray to coat the tomatoes with the PAM® Spray Pump Avocado Oil and season with salt and pepper.
• Roast for about 10-15 minutes or just until the tomatoes start to burst and become tender. Do not over cook.

TO MAKE THE MELTING POTATOES:

• Wash and thoroughly dry baby (or Russet) potatoes. I did not peel the baby potatoes but you if you are using the larger Russets.  Slice into about 3/8" thick rounds and toss with some of the PAM® Spray Pump Avocado Oil to coat. Season with salt and pepper.
• Place in a single layer in a hot skillet over medium high heat and do not flip until golden on one side. You may need an additional spray or two of the PAM® Spray Pump Avocado Oil depending on your pan. Sprinkle with thyme leaves at the end of cooking.

TO MAKE THE GREMOLATA:

• Place all ingredients in a food processor and just chop until a coarse mixture is formed. Set aside.

TO MAKE THE PORTOBELLO "STEAKS"

• Remove the stems and gills (optional) of portobello mushrooms. Use a paper towel to wipe clean. 
• Spray one side lightly with PAM® Spray Pump Avocado Oil and season with salt, pepper and your favorite steak seasoning. I like a Montreal-type blend.
• Place on a hot grill (or indoor grill pan) until you see grill marks. Spray the opposite side, season and repeat.
• Serve family style on one plate, or in single serve portions. I allow two portobello "steaks" per person (depending on size), about half of the potatoes and tomatoes on the vine.