Amazing Beef-style Portabella Mushrooms with Garlic and Herbs (vegan)

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This incredibly delicious and easy-to-make beef-style portabella mushrooms with garlic, sun-dried tomatoes and herbs is one of the best vegan meat-like substitutes. It’s loaded with savoury and mediterranean flavours thanks to the garlic, sun-dried tomatoes and fresh herbs.

This amazing vegan mushroom recipe takes less than 15-minutes to make and it’s addictively, mouthwateringly delicious… and it goes well with everything. This is one of this super easy recipes that makes it look like you are a Masterchef, but actually requires no real cooking skills. It’s so easy and simple to make. Plus, it’s very low-calorie and fits any diet (vegan keto, the mediterranean diet and more).

I created this recipe as a vegan version of a family favourite. I wanted to see if I could create something that would rival their favourite and I was not disappointed when I served this for everyone. It was so hugely popular that it turned out everyone one second and third helpings and I hadn’t made enough of these mushrooms to go around. Lesson learned; from now on I always make double and triple portions. 

I like to use any leftovers (if I’m lucky enough to get leftovers) in a wrap or sandwich for next days lunch. One of the great things about this tasty mushroom recipe is that it’s great served hot and cold. It just tastes amazing no matter how it’s served. 

What’s great about this easy vegan and gluten-free beef-style portabella mushrooms with garlic and herbs recipe:

• So easy to make
• Requires only a few ingredients
• Ready to eat in less than 15-minutes
• So incredibly tasty
• Loaded with healthy nutrients
• Low-calorie recipe 
• Meal prep friendly
• Vegan
• Gluten-free 
• Soy free
• Nut free
• A huge crowdpleaser

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Can I use another type of herb?

Yes, you can use any type of fresh herbs you prefer. I like to use fresh parsley, partly because the original family favourite non-vegan recipe used parsley and I wanted as close a replica as possible…and partly because the way the fresh garlic works together with the parsley and sun-dried tomatoes are absolutely amazing. There’s just something about garlic, mushrooms and fresh parsley that brings out the best in each other.

Other great herbs you can use in this recipe is:

• Fresh basil 
• Fresh thyme (for a more greek mediterranean taste)
• Fresh cilantro (for a more asian taste)

How to serve my easy vegan beef-style portabella mushrooms with garlic and herbs recipe

There are so many delicious ways to serve these mushrooms. For a super easy meal, I like to simply serve on a fresh baguette or topped on toasted bread with a drizzle of olive oil over.  I am also partial to serving any leftovers as a vegan sub sandwich…yum.

I also adore the combination of serving these mushrooms topped over a creamy polenta or oven roasted crispy polenta squares. 

Another easy option is serving with a side of Mediterranean spiced couscous salad, regular salad or with a side of oven roasted potatoes or fries. 

The possibilities are endless and so delicious.

How is this easy vegan beef-style portobello mushrooms with garlic, herbs and sun-dried tomatoes recipe made? It’s very easy. Just:

Instructions

• Heat a non-stick frying pan and add the portabella mushrooms. Let the mushrooms fry at medium high heat for 3-4 minutes on each side, or until they start to go golden and are cooked through.
• While the mushrooms are cooking, add the chopped sun-dried tomatoes, oil, finely chopped garlic and fresh chopped parsley together in a bowl. Mix to combine.
• Once the mushrooms are cooked, remove them from the heat. Mix immediately with the tomato/herb mixture so the mushrooms soak up as much flavour as possible. Combine well and season with salt and pepper. Serve and enjoy.