So we created a vegetarian “steak” recipe that holds its ground and is just as satisfying and meaty. Portobello mushrooms get roasted in the oven with onions and rosemary until tender. Then they’re sliced and lathered in a blue cream cheese sauce that soaks into the cracks and holes of ciabatta rolls. We also whipped up sweet-salty candied pecans to toss into a baby kale salad, and promise you’ll be hunting for those crunchy gems. Cook, relax and enjoy!
What you’ll need:
12 oz portobello mushrooms
2 garlic cloves
1 red onion
3 Tbsp red wine vinegar
1 oz pecans
3 ciabatta rolls
3 oz baby kale
2 oz cream cheese
3 oz blue cheese
freshly ground black pepper
Preheat oven to 425°F. Remove stems from portobello mushrooms. Peel and finely chop garlic. Remove rosemary leaves from sprigs and finely chop. Peel onion and slice into ¼-inch thick rounds.
Place mushrooms and onions in a baking dish and gently toss with 2 tablespoons vinegar, ¼ cup olive oil, garlic, ½ the rosemary, 1 teaspoon salt, and a few grinds of black pepper. Bake for 15 minutes, flip mushrooms and onions over; bake until cooked, 10 more minutes.
Heat 2 tablespoons sugar in a small skillet over medium-high. Stir until melted and starting to brown, about 3 minutes. Add rosemary, pecans and ½ teaspoon salt. Stir until browned and coated. Pour onto a baking sheet and let cool. Coarsely chop when cool.
Split rolls in half and toast. Slice mushrooms thickly.
Whisk together remaining red wine vinegar and 1 tablespoon of olive oil. Season with ½ teaspoon salt, a few grinds of pepper, then toss with baby kale and candied pecans.
Make cheese sauce
Combine cream cheese and blue cheese in a small saucepan. Heat over medium, whisking until melted and smooth. Sandwich buns with sliced mushrooms, red onions and blue cheese sauce and serve with kale salad. Enjoy!