Portobello Steaks with Pesto Aioli
Portobello Steaks with Pesto Aioli- just 8 ingredients and 20 minutes to whip up these juicy portobello steaks! (vegan, gluten-free, nut-free)
I feel like one of the most challenging things about trying to eat a healthy diet is all of the conflicting information out there. Some research shows that butter and eggs cause heart disease while others claim that the benefits might outweigh the risks. Or that the fiber in whole grains is the key to weight loss and hormone regulation while others portray grains as the modern day devil. At the end of the day it’s all so confusing that it can be hard to decide what’s truly best for our health.
Of all the research available to us, one thing I’ve never seen controversy over is the benefit of eating more fruits and vegetables. There is no denying that plants are the most nutrient-dense and sustainable foods we can feed ourselves.
But even in the realm of plant-based diets, there is confusion about what’s best. Should I only eat fruit? Is it okay to eat oils? Am I killing off the nutrients if I cook my food? How many macros should I eat with each meal?
I don’t know about you, but all of that jazz makes my head start to spin. Thinking about what to eat on that deep of a level is overwhelming. It’s enough to make me hate food!
I LOVE food. I love healthy food that makes me feel energized and happy. I love knowing that what I eat isn’t causing any harm to another conscious being or the planet. Above all, I love supporting others that are making their livelihood working towards that same goal.
At then end of last year, while we were still living in beautiful Northern California, a company based out of San Francisco reached out to me to see if I’d be interesting in trying new Thrive Culinary Algae Oil.
Based on Thrive’s mission statement and the process of how their algae oil is produced, it sounded like it was right up my alley. Not only does it contain the highest amount of monounsaturated fat among other cooking oils but it also has 75% less saturated fat than olive oil.
When I tried it I was pleasantly surprised to discover that it has a very neutral taste. It also has a smoke point of up to 485°F, making it a great option for roasting vegetables, baking and grilling.
I used it to grill these portobello steaks on the stovetop and they turned out perfect. I know portobello mushrooms aren’t everyone’s favorite but I feel like there’s a strong chance they just haven’t had it prepared the right way. With a simple marinade they can transform in tender, juicy steaks that are packed full of flavor.
I served them with a simple pesto aoili using plant-based mayo, garlic, lemon and basil. If mayo isn’t your thing, feel free to substitute half of an avocado or plain yogurt instead.
Also, if you’re interested in trying Thrive Culinary Algae Oil, they’re launching in Northern California this month at Raley’s and Draeger’s. You can find the store locations nearest you by clicking here or purchase it online by clicking here!
Portobello Steaks with Lemon Basil Aioli
Yield: 4 steaks
Prep Time: 10
Cook Time: 10
Total Time: 20
- 4 large portobello caps
- 4 tablespoons balsamic vinegar
- 3 tablespoons Thrive Culinary Algae Oil
- 1 tablespoon tamari (or soy sauce)
- 1/2 teaspoon dried oregano
- 3/4 cup plant-based mayo (or plain yogurt or 1 small avocado)
- 1 teaspoon lemon zest + juice of 1/2 lemon
- 1/2 cup packed fresh basil leaves
- 2 garlic cloves
- salt to taste
Remove the stems from the portobello caps and wipe each one clean with a damp paper towel. Arrange them facing up in a shallow baking dish then set aside.
In a small bowl, whisk together the balsamic vinegar, oil, tamari, oregano, and a pinch of salt & pepper. Pour the marinade on each of the mushroom caps and use your fingers to spread it out to the sides and bottom. Allow to sit for about 10 minutes.
Meanwhile make the aioli by combining the mayo, lemon zest and juice, basil and garlic in a blender. Blend on high until smooth. Add one to teaspoons of water if needed to thin. Taste test and add salt as desired.
Lightly grease a grill pan or cast iron skillet then warm over medium heat. Add the mushroom caps and cook for 5-7 minutes on each side, until tender. Serve warm with basil aioli and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with Thrive Culinary Algae Oil. As always, all text and opinions are entirely my own.
I’m very curious to see if I’d like these…. the texture of portobello isn’t my fave, BUT that marinade+aioli is making me drool! Also, I agree the conflicting info can be overwhelming. Listen to your body–that’ my motto!
You should definitely give them another try! I’ve had portobello sandwiches etc. when I’m out to eat and they can be tough and chewy. But they always turn out so good when I’m at home. A simple marinade and a little time on the grill (or in the oven) is all you need to make them perfect. :)
Oh my gosh…. I was literally talking to my friend about this exact issue last night. There is SO much conflicting information out there about nutrition. I recently read an article on a pretty well known nutrition website saying “red meat is one of the most nutritious things you can eat”….. what?! The article went on to cherry-pick studies that confirmed this bias and ignored well-known research into the linkage between saturated fat, cholesterol levels, and heart disease. Not even counting that there was NO mention of the difference between CAFO meat and free range, organic meat…. But I digress. It’s SO easy to get misinformation about nutrition and it can actually get pretty dangerous. It’s enough to make me swear off food forever!!
It doesn’t help that a lot of research is funded by certain industries that have interest in getting the public to buy their products either. It’s hard to know who or what to trust these days. But you can’t go wrong with organic fruits and veggies! And beans + legumes, IMO. :)
Health and nutrition is definitely a complex subject..I remember back in high school, olive oil was all the rage and now the health community is saying it’s not all it was once cracked up to be – it’s crazy how frequently studies change.
I definitely see eye-to-eye on the fruits and vegetables front. They make you feel great and across the board are accepted as healthful. These portobello steaks look absolutely amazing! Garrett and I are huge fans of grilled portobellos so we’ll have to give these a whirl with that tasty pesto aioli! And side note, I’m whipping up a recipe today using Thrive’s algae oil! Like, as soon as I finish writing this comment, lol. Can’t wait to crack open the bottle and give it a try!
Too funny! I think you’re going to love it! :)
Nutrition info is super complicated! Everything I see tries to tell me that grains and carbs of any kind are the devil, but I’ve been eating oatmeal every day for breakfast for a few weeks and I’m pretty sure my stomach is getting flatter…
Portabellos are my absolute favorite!! I love this recipe so much. I’m totally craving a big portabello now.
Yeah, I just don’t see how foods like oats can be a bad thing. I mean if you’re allergic that’s one thing but otherwise they’re pretty much a superfood in my book. :)
It’s so good to know that others feel the same about figuring out nutrition. I always say lots of fruits and veggies, and moderation everywhere else is a safe bet. Also, these mushrooms look fantastic! I love the aioli, it could go on so many things… :)
I like that motto! Thanks Alison! :)
The portabellos look yummy. And I had never heard of algae oil so thanks for the heads up. Regarding the whole what to eat thing, I kind of believe the adage of (almost) “everything in moderation”… your head can spin because one day a new report comes out and says everything you read last week now becomes old news and to only believe the newest findings. Researchers still can’t make up their minds even about eating too much kale/cruciferous vegetables because it can negatively affect your thyroid. So, for me that is when “most things in moderation” thinking helps me get past the latest and greatest research and use common sense in what I prepare and plate up around here.
I love that mantra, Jerilyn! I think that’s the most sane way to handle things. Mental health is just as important as eating well. There’s no sense in driving yourself nuts over food!
I love portobello mushrooms…or all mushrooms in general really! These mushroom steaks look amazing and what better way to top them off with that delicious aioli? You’re so right about all the mixed up information out there, and eating tons of produce is the best way to be sure. I use Thrive also and love the light, neutral flavor!
That’s a great way to describe the oil, Marcie! It has a lighter texture compare to other oils!
I know.. I get it.. the info on food is all over the place. I try to take the balanced approach.. everything in moderation with an emphasis on plants – the powerhouse of the food world indeed! Thank you for sharing this algae oil – very exciting on the smoke point. I’ll keep my eyes out for it! Oh my goodness… Sarah… at first glance I thought this juicy portobello was a steak (thought I was at the wrong site!) and I’m not a steak eater! LOL This looks SO delicious! Now, I loooove portobello but rarely make them because I get the stink eye from Rob. He’s not a mushroom fan… but they’re one of my favorite things in the wide world! Delicious work… you always make my tummy rumble!
Haha! I guess I’ll take that as a compliment. They’re better than beef steaks, in my opinion. Too bad you can’t get Rob to like them too!
Yes one hundred percent to conflicting information in the health world! What I have come to learn through my studies as a Nutritional Therapist is that no-one has the same nutritional needs- it’s all different!
Love your take on this portabella steaks – they sound meaty enough that my boyfriend would love them!
That’s a great point, Nicole! I think genetics play a big role in what we require nutritionally so I’m sure there is great variability.
Seriously, SO MUCH conflicting info, but I agree, you can never go wrong eating more fruits and vegetables. Love these! So pretty.
Regarding mixed messages on diet & nutrition, I’m referring you to the UC Davis Integrative Medicine blog http://ucdintegrativemedicine.com
That’s a great resource. Thanks for sharing, Ellen!
These are just so beautiful! I can’t stop looking at them haha! I agree, there is way too much info out there! I just try to go with what makes my body feel good. I love the sound of this oil, I’d ever heard of it before and I must check it out!
I am so with you! There’s a lot of conflicting information out there about nutrition. I think that ultimately, if we stick to a whole foods-based diet that’s full of nutritionally dense meals that work for our bodies, align with our values, and make us feel nourished and well, we are doing ourselves good. And of course, I also love supporting companies that have high standards, and make their products consciously & with love! I was just cooking with portobello mushrooms earlier today – love making them as “steaks” like this!
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Love thrive algae oil
I use it for frying!
Isn’t it awesome? Thanks Petra!
Looking forward to trying this yummy looking recipe very soon.
As we cannot get the Thrive algae oil in Australia I am going to try Macadamia oil!
Hopefully they will think about distributing and/or shipping to Australia very soon.
The macadamia oil should work nicely. I hope you enjoy them, Gaye!
Will try and report back. Thank you so much for this!
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We made this for dinner and loved it! It’s definately going to be made over and over this summer. The aioli was tasty.
I’m so glad everyone enjoyed it! Thank you, Hally!
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Wow! I just made this for dinner and it was AMAZING! So so so delicious and I LOVED the aioli!
Awesome! Thank you so much for the review!
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What brand of vegan mayo do you use? Thanks!
I like Sir Kensington’s Fabanaise- not the kind made with avocado oil though. That one separates really bad but the original version is perfect!
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OMG this was AMAZING! This was my first meat free thanksgiving and I decided to give these a try. Seriously yummy!! I will definitely be making these again. Thank you for the amazing recipe.
This recipe was amazing and all my friends loved eating it. I subbed the algae oil for avocado oil because it’s what I had on hand, still came out delicious! Thanks.
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