Vegan Cheesy Potato Crusted Portabella Steaks
Steak and potatoes…the ultimate “man food” right? One of our past favorite meals was tender prime rib with horseradish and au jus, with a side of cheesy mashed potatoes. That is the one thing that still tempts my husband after several months of being vegetarian.
I think I finally found the right fixins to replace this meal. Tender juicy portabellas stuffed with horseradish, mashed potatoes, cheese and a crumb crust. Steak and potatoes…Vegan Style!
I have made this a few times now, once for company and they were very well liked by the meat eaters of our group as well. Leftovers, (if you have any), are also very good reheated in the microwave. This is also a super easy recipe to do if you happen to have leftover mashed potatoes on hand!
Wash and Clean the Portabellas. Scoop out the inside until you have a firm base.
Drizzle Balsamic Vinegar liberally over the mushroom letting it pool in mushroom. Spoon horseradish into mushroom and spread evenly. The amount you use will vary with your taste. We like it spicy so we use a fair amount of Extra Hot Horseradish!
Top with vegan cheese and breadcrumbs
Bake at 350 degrees until cooked thru. Approximately 20 minutes.
While the mushrooms are baking, saute your onions until carmelized.
**You may broil for a few minutes if you like a crispier crust**
to make it really feel like a juicy piece of prime rib!