Portobello Mushroom Recipe
(Vegan) served with sauteed veggies & choice of mole
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Ingredients
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Portobello Mushroom Caps
Marinade & Oil
Vegetables for Sauté
Mole & Finishing
Method
Prep & Roasting
- 1
Preheat & Prep
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- 2
Mushroom Prep
Wipe clean the Portobello caps and remove any tough stems. In a small bowl, whisk 1 tablespoon olive oil with 3 minced garlic cloves and a pinch of salt and pepper. Brush this garlic oil over the gill-free side of each mushroom cap.
- 3
Roast Mushrooms
Roast the mushroom caps on the prepared sheet for 12-15 minutes, until tender and juicy.
Sautéed Vegetables
- 4
Cook Veg
While mushrooms roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- 5
Add Aromatics
Add red onion and both bell peppers; sauté 4-5 minutes until starting to caramelize.
- 6
Finish Veg
Add zucchini and snap peas; season with a pinch more salt and pepper. Cook 3-4 minutes until vegetables are crisp-tender.
Mole Sauce
- 7
Heat Mole
In a small saucepan, gently warm the vegan mole sauce over low heat until just simmering. If thick, whisk in a tablespoon or two of water to reach a saucy consistency.
Finish & Plate
- 8
Assemble
Transfer the roasted portobello caps to serving plates.
- 9
Sauce & Veg
Spoon warm mole sauce over the mushrooms, then mound sautéed vegetables on the side.
- 10
