Portobello "Steak" Gremolata with Melting Potatoes
Portobello "Steak" Gremolata with Melting Potatoes
Course Main Course
Cuisine American
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 2people
Author Veg Life Staff
Ingredients
FOR THE ROASTED TOMATOES:
2Tomatoes on the Vineany small tomato will work here
PAM® Spray Pump Avocado Oilenough to lightly coat the tomatoes
Salt & Pepperto taste
FOR THE MELTING POTATOES:
1lbBaby Potatoesif you can't find them, peeled Russets will work just fine
PAM® Spray Pump Avocado Oilenough to lightly coat the potatoes
Salt & Pepper to taste
Fresh Thyme Leaves
FOR THE GREMOLATA:
1largeHandful of Fresh Italian Parsley
1cloveGarlic
zestof one Lemon
juiceof half a Lemon
1tbspGrated Parmesan CheeseOPTIONAL
1/8tspSalt
pinchPepper
FOR THE PORTOBELLO "STEAKS"
4large Portobello Mushrooms
PAM® Spray Pump Avocado Oiljust a light spritz when grilling both sides
Salt & Pepperto taste
1-2tspMontreal-style Steak SeasoningOPTIONAL, 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.