Beef-style portabella mushrooms with garlic and herbs
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).
Ingredients
- 4 Portabella Mushrooms Sliced into ½-inch slices
- 5-8 Sun dried Tomatoes Chopped
- 2 tbsp Oil from the Sun Dried Tomatoes
- 3 cloves Garlic Finely chopped
- 1 bunch Fresh Parsley Chopped
- Salt and Pepper to taste
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.