Portobello Steaks with Creamed Spinach Recipe
by Analiese Trimber
- Oven-safe baking dish
- Large pan
- 3 Portobello mushrooms
- 3 tbsp Gluten-free Worcestershire sauce
- 1 ½ tbsp Diced shallot
- 10 oz Fresh baby spinach
- 1 tbsp Minced garlic
- 6 tbsp Coconut cream (chilled for a couple hours or overnight)
- ½ tsp Kosher salt
- ½ tsp Ground pepper
- ¼ tsp Garlic powder
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
- 2 tbsp Slivered almonds (optional)
1In a small bowl, combine ¼ tsp salt, ¼ tsp pepper, garlic powder, and gluten-free Worcestershire sauce.·Preheat oven to 425°F.
2Place Portobellos in an oven-safe baking dish. Remove stems from Portobellos.·Spoon sauce into portobellos and rub in. Let set for 10 minutes to marinate, then bake for 20 minutes, flipping halfway through.
3While portobellos are baking, heat olive oil in a large pan. Add shallot and sauté until translucent.·Then add garlic and sauté for 2-3 minutes more.
4Add spinach and lemon juice, and cook for about 5 minutes, or until wilted.
5Add ¼ tsp salt, ¼ tsp pepper and coconut cream. For the coconut cream, only use the thickened cream part on top. Toss spinach in sauce. Let thicken for 3-5 minutes on low.·Serve with Portobello mushrooms.
A Vegan Version of the Steakhouse Classic
A classic steakhouse pairing gets a vegan and keto twist in this Portobello steaks with creamed spinach recipe. Savory Portobello mushrooms are marinated in Worcestershire sauce and baked, while fresh spinach is mixed with coconut cream and lemon juice for a bright yet rich creamed spinach. Each serving of this healthified classic is just 275 calories and 9 grams net carbs per serving, in addition to 21 grams of healthy fats.
Portobello mushrooms are high in fiber and antioxidants; they are also a great source of selenium, which aids in cognitive function. Portobello mushrooms have a high amount of umami, which is why they are able to mimic the flavor of meat so well. Baby spinach is known for its high iron content, in addition to Vitamin C and Vitamin A. Spinach is also very low in calories, making it a highly nutritional food, and perfect for eating on the keto diet.
The sauce for the creamed spinach is very simple, only containing lemon juice, coconut cream, salt, and pepper. When making this recipe, place your coconut cream in the fridge to solidify and separate. Then when you get to the step involving coconut cream, just use the creamy layer on the top of the can right when you open it. This is the key to this recipe tasting as good as we all remember it. In addition to packing a big punch of flavor, coconut cream is high in MCTs, a.k.a. medium chain triglycerides, which have been linked to weight loss and fat loss.
These Portobello steaks with creamed spinach are great for a light meal on its own, but if you’re looking for something a bit heartier, feel free to eat with some tofu or another plant-based alternative. Or, enhance a dish from our keto meal delivery program by eating this on the side.