Vegetarian Steak with Mushrooms

Savor the hearty, flavor-packed delight of Vegetarian Steak with Mushrooms, a plant-based masterpiece perfect for any dinner table. This recipe transforms meaty portobello mushroom caps into "steaks" filled with a savory mixture of textured vegetable protein (TVP), garlic, onions, and warming spices like smoked paprika. Topped with a luscious mushroom sauce made with a splash of white wine and fresh parsley, these steaks are rich, satisfying, and completely meat-free. Perfectly seared and oven-baked to achieve a crispy edge and tender interior, this dish pairs wonderfully with roasted vegetables or creamy mashed potatoes for a complete, wholesome meal. Quick to prepare and loaded with umami, it’s a must-try for anyone looking to elevate their vegetarian dining experience. Keywords: vegetarian steak, mushroom recipe, plant-based dinner, meatless meal, vegetarian mushroom steak.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 large caps portobello mushrooms
• 1 cup textured vegetable protein (TVP) granules
• 1.5 cups vegetable broth
• 0.5 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 tablespoons soy sauce
• 3 tablespoons all-purpose flour
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 0.5 cup breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 1 cup, diced (e.g., cremini or white mushrooms) mushrooms (for sauce)
• 1 cup vegetable broth (for sauce)
• 0.25 cup white wine
• 1 tablespoon soy sauce (for sauce)
• 1 teaspoon cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the portobello mushroom caps by wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon.

Step 3

In a medium bowl, rehydrate the textured vegetable protein (TVP) by pouring 1 cup of hot vegetable broth over it. Let it sit for 10 minutes to soften.

Step 4

In a small bowl, mix ground flaxseed with 5 tablespoons of water to create a flax egg. Let it sit for 5 minutes to thicken.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

Step 6

In a large bowl, combine the rehydrated TVP, sautéed onion and garlic, soy sauce, flour, breadcrumbs, paprika, smoked paprika, black pepper, and the flax egg. Mix well until a dough-like consistency forms.

Step 7

Fill each portobello mushroom cap with the TVP mixture, pressing it firmly to create a steak-like appearance.

Step 8

Heat another tablespoon of olive oil in an oven-safe skillet over medium heat. Place the stuffed mushrooms, filling side down, in the skillet. Sear for 3-4 minutes until golden brown, then flip them over.

Step 9

Transfer the skillet to the preheated oven and bake the mushrooms for 20-25 minutes until fully heated through and slightly crispy on the edges.

Step 10

While the mushrooms bake, prepare the mushroom sauce. Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the diced mushrooms and sauté for 4-5 minutes until browned.

Step 11

Deglaze the pan with white wine and let it simmer for 2 minutes. Stir in the vegetable broth and soy sauce, then bring to a gentle simmer.

Step 12

Mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook for 1-2 minutes until thickened to your liking.

Step 13

Remove the sauce from heat and stir in the chopped parsley.

Step 14

Once the vegetarian steaks are done baking, transfer them to serving plates and spoon the mushroom sauce generously over the top.

Step 15

Serve immediately with your choice of side dishes, such as roasted vegetables or mashed potatoes.

Nutrition Facts

Serving size	(1935.3g)

Amount per serving	% Daily Value*
Calories	1807.1

Total Fat 60.8g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 4424.2mg	0%
Total Carbohydrate 185.5g	0%
Dietary Fiber 50.4g	0%
Total Sugars 37.5g
Protein 140.1g	0%

Vitamin D 19.0IU	0%
Calcium 562.6mg	0%
Iron 28.2mg	0%
Potassium 7473.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 30.3%

Carbs: 40.1%