One Pan "Mushroom Steak" Dinner
This vegan One Pan Mushroom Steak Dinner has juicy portobello mushroom steaks, roasted potatoes, and fresh veggies all cooked together on one sheet pan.
Servings: 4 servings
Calories: 221kcal
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1 lb. Yukon Gold potatoes* $0.99
- 2 Tbsp olive oil, divided $0.44
- ¼ tsp garlic powder $0.01
- ¼ tsp salt $0.01
- ½ tsp freshly cracked black pepper, divided $0.08
- 4 large portobello caps $5.36
- 3 Tbsp balsamic vinegar $0.51
- ½ Tbsp brown sugar $0.02
- 1 Tbsp soy sauce $0.05
- 2 cloves garlic, minced $0.08
- ¼ tsp dried thyme $0.10
- 1 bunch asparagus, chopped $3.67
- 3 oz. grape tomatoes, about ½ cup $0.66
- ½ a lemon** $0.29
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Half or quarter the potatoes into 2-inch pieces (I leave the skin on!) and toss with 1 Tbsp olive oil, garlic powder, salt, and ¼ tsp black pepper in a bowl. Arrange the potatoes on 1/3 of the lined baking sheet. Pop them in the oven for 20 minutes. Put the mixing bowl off to the side for your asparagus later!
- Meanwhile, clean the mushrooms by wiping away any dirt with a dry or damp towel and gently scraping out the “gills” on the underside of the mushroom with a spoon.
- Transfer the mushroom caps to a large Ziplock bag and toss with 1 Tbsp olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, dried thyme, and ¼ tsp black pepper until well-coated.
- After 20 minutes in the oven, take the sheet pan out and arrange the 4 mushroom caps in the middle, next to the potatoes. (It’s ok if they take up most of the pan at this point, they will shrink a bit as they roast in the oven!)
- Put the sheet pan back in the oven for 15 minutes while you prepare the asparagus and tomatoes.
- In the potato mixing bowl, add chopped asparagus and whole grape tomatoes. Squeeze the lemon into the mixing bowl and toss the asparagus and tomatoes until coated in the leftover spices from the potatoes with the added lemon juice.
- After 15 minutes, take the sheet pan out of the oven, flipping and rearranging the mushroom caps so 1/3 of the sheet pan is available for the asparagus and tomatoes. Put everything back in the oven together for another 10 minutes
- Remove sheet pan from the oven and divvy everything up into 4 portions!
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Notes
*I prefer Yukon Gold potatoes because they're naturally creamy, and the thin skins mean I don't have to peel them, which saves even more time. But if you prefer a different type of potato, feel free to use those instead. The key here is to cut them into small, 2-inch-sized pieces so they cook evenly and quickly in the oven.
**Fresh lemon definitely tastes the best, but you can use bottled lemon juice if that's all you have. You need about 1.5 Tbsp of lemon juice for this recipe.
Nutrition
Serving: 1servings | Calories: 221kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Sodium: 418mg | Fiber: 7g