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This recipe is adapted from one of my favorite carnivorous go-to meals before our kitchen went vegan. You can use it on skirt steak, and if you do that marinate for at least 3 hours. Grill it until it’s crispy on the outside and pink on the inside. My girls and I would reminisce about our green steak, until one day we decided to try the same recipe with Portabellas. We had delicious results and I am currently making this at least twice each month. I usually use a big cast iron skillet on top of my stove, but the results on an open fire made for the best green mushroom experience EVER!
TIP: Cooking with cast iron puts extra iron in your diet. I use skillet at least once daily. IF you don’t have one yet, here’s a simple one from Amazon Prime. I could not live without my skillet or my Vitamix. Check out my Cast Iron Pinterest Board!
Later that day…
If I were cooking these at home, I’d put the Portabellas in the skillet over medium heat and cover with the sauce. Note that the mushrooms will shrink considerably when cooking. We often realize that we don’t have enough!
Then, you leave them, stirring occasionally, for about 20 minutes, or until the liquid is about 75 reduced and the mushrooms have crispy parts.
At home, I serve these as a main dish with either mashed potatoes on the side, or rice.