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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.