Seared Mushroom Steaks with Apple Chutney

Portobello steaks earn their name from a hard sear that concentrates their meaty depth, a favorite plant-forward trick. Paired with quick apple chutney brightened by ginger and maple, the plate balances earthy richness with sweet-tart snap.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 7g protein
• 32g carbs
• 19g fat
• 3g fiber

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Ingredients

• 8 large portobello mushroom caps
• 2 firm apples
• 1 small red onion
• 1 tbsp grated fresh ginger
• 1 garlic clove
• 3 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1/4 cup raisins or dried cranberries
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 4 tbsp olive oil
• 1 tbsp butter
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh chives or parsley
• 4 cups baby arugula or spinach

Instructions

1. 1Wipe the portobello caps clean and carefully remove the stems. Score the gill side lightly in a crosshatch pattern so marinade can penetrate. Brush both sides with olive oil and season with salt, pepper, and smoked paprika.
2. 2Heat a large cast-iron skillet or heavy pan over medium-high until very hot. Place the mushrooms gill-side down first and sear 4 to 5 minutes until well browned and they begin to release juices.
3. 3Flip the mushrooms, add a small knob of butter to the pan, and sear the other side another 4 to 5 minutes until the caps are tender and meaty with a deep golden crust. Transfer to a warm plate and tent loosely.
4. 4In a separate saucepan over medium heat, warm a little olive oil. Add finely diced red onion and cook 4 minutes until softened.
5. 5Stir in grated ginger and minced garlic; cook 30 seconds until fragrant. Add diced apples, raisins, thyme, apple cider vinegar, maple syrup, and salt.
6. 6Simmer the chutney uncovered 10 to 12 minutes, stirring occasionally, until the apples soften and the liquid reduces to a glossy, spoonable consistency. Taste and balance sweet-tart notes.
7. 7While the chutney finishes, toss the arugula with a drizzle of olive oil and salt for a simple bed.
8. 8Plate the seared mushroom steaks over the greens, spoon warm apple chutney generously over each, and finish with chopped chives. Serve immediately while the mushrooms are still hot and juicy.