Roasted Portobello Steaks with Creamed Spinach & Gratin

Name: Roasted Portobello Steaks with Creamed Spinach & Gratin
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 portobello mushroom caps (large, gills removed); 3 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 clove garlic (minced); 1 teaspoon dried Italian seasoning; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 head cauliflower (cut into florets); 2 tablespoon butter; 1 yellow onion (small, finely chopped); 6 ounce fresh spinach; 0.5 cup heavy cream; 0.25 cup cream cheese (softened); 0.25 cup grated Parmesan cheese; 0.5 cup shredded Gruyere cheese

Tender roasted portobello mushrooms marinated in savory herbs, served as hearty 'steaks' alongside decadent creamed spinach and a cheesy cauliflower gratin. A flavorful and fulfilling vegetarian-Keto feast.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 4
Cuisine: French
Difficulty: Medium
Cost: $8.32/serving

Dietary

Vegetarian
Keto
Nut-Free
Gluten-Free
Soy-Free
Egg-Free
Pescatarian
Low-Carb
High-Protein
High-Fiber

Ingredients

4 portobello mushroom caps (large, gills removed)
3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 clove garlic (minced)
1 teaspoon dried Italian seasoning
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 head cauliflower (cut into florets)
2 tablespoon butter
1 yellow onion (small, finely chopped)
6 ounce fresh spinach
0.5 cup heavy cream
0.25 cup cream cheese (softened)
0.25 cup grated Parmesan cheese
0.5 cup shredded Gruyere cheese

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a shallow dish, whisk together 2 tablespoons of olive oil, balsamic vinegar, 1 clove minced garlic, dried Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the portobello mushroom caps, turning to coat evenly. Let marinate for at least 15 minutes.
Steam or boil the cauliflower florets until very tender, about 10-15 minutes. Drain thoroughly.
To make the creamed spinach: In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped yellow onion and cook until softened, about 5 minutes. Add the remaining 1 clove minced garlic and cook for 1 minute more until fragrant.
Stir in the fresh spinach and cook until wilted. Pour in the heavy cream and add the cream cheese, stirring until melted and smooth. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Stir in the grated Parmesan cheese and set aside.
For the cauliflower gratin: Transfer the drained, tender cauliflower to an oven-safe baking dish. Stir in the creamed spinach mixture. Sprinkle the shredded Gruyere cheese evenly over the top.
Place the marinated portobello caps on the prepared baking sheet. Roast for 20-25 minutes, or until tender. While the mushrooms roast, bake the cauliflower gratin for 20-25 minutes, until bubbly and the cheese is golden brown.
Serve the roasted portobello mushroom 'steaks' with generous portions of the creamed spinach and cauliflower gratin.

Notes

Ensure portobello gills are removed to prevent excess moisture. You can use different hard cheeses for the gratin based on preference.

Nutrition (per serving)

Calories: 530
Protein: 22.1 g
Carbohydrates: 18.5 g
Fat: 42.1 g
Fiber: 8.1 g
Sodium: 1250 mg
Saturated Fat: 25.5 g
Sugar: 6.8 g
Cholesterol: 120 mg