Seared Mushroom Steaks with Apple Relish

Portobello caps often stand in as hearty steaks in American vegetarian cooking. A hot skillet sear plus a bright apple-shallot relish with mustard, thyme, and rosemary keeps this plant-based dinner savory and fresh.

Serves 4 · 18 min prep · 15 min cook

Estimate for one serving

• 245 cal
• 8g protein
• 22g carbs
• 15g fat
• 3g fiber

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Ingredients

• 8 large portobello mushroom caps
• 2 firm apples
• 1 shallot
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 2 tbsp apple cider vinegar
• 1 tsp whole-grain mustard
• 4 tbsp olive oil
• 1 1/4 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 tbsp snipped fresh chives
• 4 cups baby arugula or watercress
• 3 tbsp toasted pumpkin seeds

Instructions

1. 1Wipe the portobello caps clean and carefully scrape out the dark gills with a spoon if you prefer a milder flavor and cleaner plate. Pat completely dry.
2. 2Stir together part of the olive oil with salt, pepper, garlic powder, smoked paprika, and half the thyme. Brush both sides of each mushroom generously with the seasoned oil.
3. 3Core the apples and dice them into small even cubes. Mince the shallot finely. In a bowl combine the apples, shallot, remaining thyme, rosemary, apple cider vinegar, whole-grain mustard, a drizzle of olive oil, and salt. Toss and let the relish sit so the apples soften slightly.
4. 4Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add a thin film of oil.
5. 5Place the mushroom caps in the pan gill-side down first. Sear without moving for 4 to 5 minutes until deep brown and the edges look caramelized.
6. 6Flip the mushrooms, reduce heat slightly to medium, and cook the second side another 4 to 5 minutes until the caps are tender all the way through and release their juices. Press gently with a spatula once or twice for even contact.
7. 7Transfer the seared mushrooms to a warm plate and tent loosely. Let them rest 3 minutes so juices redistribute.
8. 8Arrange a bed of arugula on each plate. Set two mushroom steaks per serving on top, spoon the bright apple relish over and the caps, and finish with snipped chives and toasted pumpkin seeds.
9. 9Serve immediately while the mushrooms are still warm and the relish is cool and crunchy for contrast.