I used to eat a baked potato with my steak. I’ve probably had mashed potatoes instead on an occasion or two.
I don’t eat steak anymore, but I still vary my baked-mashed potato eating.
Now I can have my “steak” and mashed potatoes, too, with vegan cheesy potato crusted portabella steaks.
Based on a recipe found on various food websites, this dish of portabella mushrooms stuffed with horseradish, mashed potatoes and vegan cheese and covered with breadcrumbs and grilled onions makes for a good steak-and-potatoes substitute for non-meat eaters.
The potato-crusted portabella part of the recipe consists of a couple — or more — portabella mushrooms, which can get as big as 6 inches in diameter, balsamic vinegar, non-creamy horseradish, mashed potatoes (made with non-dairy milk), Daiya vegan Cheddar Style Shreds, bread or panko breadcrumbs and the grilled onions.
The mushrooms have to be washed and their insides scooped out. That, in essence, gives you a mushroom bowl for stuffing with the mashed potatoes. But first spoon in the horseradish and spread it around. Just how much you put in will depend on your taste.
Next come the mashed potatoes. After mixing cooked potatoes with soy milk, vegan butter substitute and the vegan cheese and then mashing, layer the mixture onto the mushroom.
Then, top it all with more vegan cheese and breadcrumbs and bake at 350 for about 20 minutes.
Meanwhile, saute some onions until they are caramelized to top off the baked cheesy potato crusted portabella mushrooms.
For a crispier crust, place them under the broiler for a few minutes.
You might even want to sprinkle on some tamari or soy sauce. I prefer tamari, which is a type of soy sauce but with less or — in the case of gluten-free — no wheat. It’s also not as salty.
However you enjoy this dish, vegan cheesy potato crusted portabella steaks go well with a salad and sides such as sauteed asparagus, corn on the cob and, if you are so inclined, a nice brew or glass of wine.