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Ingredients
- For the Mushroom Steak:
- 2 large portobello mushrooms
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon complete seasoning (such as adobo)
- 1 tablespoon soy sauce (low-sodium if preferred)
- 1 tablespoon Worcestershire sauce (vegan version)
- 1 drop of liquid smoke
- For the Veggies:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate the Mushrooms:
- In a bowl, mix olive oil, garlic powder, complete seasoning, soy sauce, Worcestershire sauce, and liquid smoke.
- Marinate the mushrooms in this mixture for 30 minutes.
- Cook the Mushrooms:
- Heat a skillet over medium-high heat.
- Cook the marinated mushrooms for about 5-7 minutes on each side until they are tender and have a nice sear.
- Prepare the Veggies:
- While the mushrooms are cooking, prepare the veggies.
- In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add broccoli, bell peppers, and zucchini.
- Season with salt and pepper.
- Sauté the veggies until they are tender but still crisp, about 5-7 minutes.
- Serve:
- Serve the mushroom steak alongside the sautéed veggies.
Nutritional Information
Per Serving:
- Calories: 280 kcal
- Protein: 4g
- Carbohydrates: 16g
- Dietary Fiber: 6g
- Total Fat: 22g
- Saturated Fat: 3g
- Sodium: 780mg
- Sugar: 7g