GRILLED PORTOBELLO STEAKS WITH GARLIC WHITE BEAN MASH AND A HERB GREMOLATA

  • Serves: 2
  • Preparation: 10 minutes
  • Cooks In: 20 minutes
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Ingredients

Mushrooms:
4 Portobello mushrooms, thickly sliced
1 tbsp butter
Herb gremolata:
½ cup parsley, finely chopped
1 tbsp marjoram, roughly chopped
1 lemon zested
Juice of 1/2 lemon
1 garlic clove, minced
¼ cup olive oil, plus extra for serving
Pinch sea salt
Butterbean mash:
1 tbsp butter
½ leek, thinly sliced
2 400g cans of butter beans, drained
½ tbsp marjoram, roughly chopped
¼ cup milk
¼ cup parmesan cheese, grated
Pinch sea salt
Pinch fresh cracked pepper

Method

1

To make the herb gremolata; combine all the ingredients into a small bowl and stir to combine. Set aside until serving.

2

To make the butterbean mash; add the butter, garlic and leek to a medium size saucepan on medium heat. Sauté until softened, follow by adding the drained butter beans, marjoram and milk. Roughly mash the beans so the mash is still chunky.

3

Once the mash has come up to heat, stir through the parmesan cheese, a pinch of salt and freshly cracked pepper. Set aside.

4

Heat a frying pan on medium heat and add the butter. Once it has melted add the portobello mushrooms and sauté until golden.

5

To serve, divide the butterbean mash between two plates, and add the sautéed portobello mushrooms. Finish off with a couple of spoons heaped with herb gremolata over the top and an extra drizzle of olive oil.

Ingredients

Mushrooms:
 4 Portobello mushrooms, thickly sliced
 1 tbsp butter
Herb gremolata:
 ½ cup parsley, finely chopped
 1 tbsp marjoram, roughly chopped
 1 lemon zested
 Juice of 1/2 lemon
 1 garlic clove, minced
 ¼ cup olive oil, plus extra for serving
 Pinch sea salt
Butterbean mash:
 1 tbsp butter
 ½ leek, thinly sliced
 2 400g cans of butter beans, drained
 ½ tbsp marjoram, roughly chopped
 ¼ cup milk
 ¼ cup parmesan cheese, grated
 Pinch sea salt
 Pinch fresh cracked pepper

Directions

1

To make the herb gremolata; combine all the ingredients into a small bowl and stir to combine. Set aside until serving.

2

To make the butterbean mash; add the butter, garlic and leek to a medium size saucepan on medium heat. Sauté until softened, follow by adding the drained butter beans, marjoram and milk. Roughly mash the beans so the mash is still chunky.

3

Once the mash has come up to heat, stir through the parmesan cheese, a pinch of salt and freshly cracked pepper. Set aside.

4

Heat a frying pan on medium heat and add the butter. Once it has melted add the portobello mushrooms and sauté until golden.

5

To serve, divide the butterbean mash between two plates, and add the sautéed portobello mushrooms. Finish off with a couple of spoons heaped with herb gremolata over the top and an extra drizzle of olive oil.

GRILLED PORTOBELLO STEAKS WITH GARLIC WHITE BEAN MASH AND A HERB GREMOLATA

Tags:

 Dinner, Lunch, Vegetarian

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