DSC_1122

Marinated Portabella Steaks with Asparagus Gratin

Hearty portabella mushrooms marinated and roasted, or grilled, served with a mascarpone and asparagus gratin.
Difficulty: Easy
Time: 35-40 Minutes
Calories: 400 Fat: 17g Carbs: 38g Protein: 14g

ABOUT THE DISH

Portabella mushrooms are really just a grown up cremini mushroom. Once the cremini get to 4-6 inches in diameter it is deemed a portabella. Portabellas are super meaty and are great for grilling or roasting.

Ingredients
Portabella mushrooms
Portabella marinade
Mascarpone
Parmesan
Garlic
Rosemary
Asparagus
Yellow Onion
Panko Breadcrumbs
Pine nuts
Featured Ingredient Partners:

Cooking terms for this recipe

Roast To cook food with dry heat in an oven or over a fire.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Gratin An ingredient topped with a browned crust, often using bread crumbs, grated cheese, egg and/or butter.

What you need

Foil lined baking sheet or grill

Medium oven safe sauté pan

Medium mixing bowl

Cooking Instructions

DSC_1152
Step 1: MARINATE PORTABELLAS

d through the entire recipe before getting started. Wash and dry all produce except mushrooms, wipe those dry with a paper towel. Combine the portabella marinade with the mushrooms in a medium bowl or gallon zip lock bag to coat well. Cover and place in the fridge until ready to use.

DSC_1153
Step 2: MISE EN PLACE

Pre heat oven to 425ºF or set your grill to medium. Peel and dice the onion. Mince the garlic. Remove rosemary leaves from stem and chop. Cut 1 inch off the bottom of the asparagus. Grate parmesan.

DSC_1117
Step 3: COOK THE MUSHROOMS

Add the portabella mushrooms to a foil lined baking sheet or onto the grill. Drizzle with oil and roast in the oven or grill for 12-15 minutes. While the mushrooms are cooking move on to sauté the vegetables, step #4.

DSC_1116
Step 4: SAUTE THE VEGETABLES

In a medium sauté pan add 1 Tbsp. of oil. Add the onion and sauté for 2-3 minutes. Add the garlic, rosemary, pine nuts and panko. Sauté for an additional 2-3 minutes until the panko is starting to brown. Remove from pan and set aside. In the same pan, over medium heat, add 1 tsp. of oil and the asparagus. Cook the asparagus for 5-6 minutes until bright green and slightly soft, remove from heat.

DSC_1120
Step 5: FINISH THE GRATIN

In the medium sauté pan with the asparagus, add the mascarpone and mix to combine. Top with the panko vegetable mixture and grated parmesan cheese. Place in the oven with the mushrooms for 6-8 minutes or until the parmesan is melted and lightly browned.

DSC_1122
Step 6: PLATE YOUR DISH

Divide the gratin between 2 bowls or plates. Slice the portabella or leave whole and place on the side of the gratin. Enjoy!