Rating: 4.47 stars
59 Ratings
  • 5 star values: 34
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.

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  • Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Nutrition Facts

79 calories; protein 3.5g; carbohydrates 10.3g; fat 3.7g; sodium 154.5mg. Full Nutrition
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Reviews (42)

Most helpful positive review

Rating: 5 stars
10/17/2003
This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner! Read More
(94)

Most helpful critical review

Rating: 3 stars
10/07/2005
Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them then add them to the veggie mixture. Also this time I used feta cheese instead of the parmesan - added more flavour. Read More
(42)
59 Ratings
  • 5 star values: 34
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/16/2003
This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner! Read More
(94)
Rating: 5 stars
04/19/2003
Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe. Read More
(74)
Rating: 3 stars
10/06/2005
Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them then add them to the veggie mixture. Also this time I used feta cheese instead of the parmesan - added more flavour. Read More
(42)
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Rating: 5 stars
06/09/2008
I really enjoyed this recipe. I make this and put it in tortilla warps and make veggie quesadillas or add it to my scrambled egg beaters. Makes for a very lo-cal and satisfying meal. YUM-O! Read More
(21)
Rating: 4 stars
05/16/2006
This is a good base recipe. I think you need to add a little more flavor for the mushrooms to soak up. I used soy sauce or teriyaki sauce both are great. Read More
(16)
Rating: 5 stars
06/19/2005
This was one of the best recipes I have tried so far! The flavor was incredible very filling but healthy. I did make a few adjustments....I added the soy sauce while cooking and dashed a bit of hot pepper sauce as well as a bit of cayenne and red pepper flakes near the end of cooking as well. It had a slight bite but overall great flavor....loved those portobellos!!! Try this recipe! Read More
(13)
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Rating: 4 stars
02/23/2009
I made this like a stir-fry with frozen vegeatables and served it over rice. It was flavorful healthy and filling although I would consider it a "light" supper. Read More
(13)
Rating: 5 stars
10/10/2011
Wonderful! Used a little balsamic vinegar. My new favorite! I also melted one slice of reduced fat smoked provolone. I made burgers for the guys and had this for myself. Yummy! Read More
(8)
Rating: 5 stars
01/14/2004
excellent I added a little white cooking wine as well and it came out great!! Read More
(8)