Walnut Coffee Portobello Steaks with Roasted Potatoes
Servings: 4
Calories: 478kcal
Ingredients
- 1 lb baby potatoes halved
- 4 large portobello mushrooms
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt to taste
- pepper to taste
For the walnut coffee sauce:
- 3 tbsp olive oil
- 3 shallots diced
- 4 garlic cloves chopped
- 1 cup walnuts
- 1 ¼ cup black coffee
- ½ tsp salt
- ½ tsp pepper
- 1 tsp white miso paste
- 1 tsp balsamic vinegar
Instructions
- Preheat oven to 400F. Line two baking sheets with silicone liners.
- Spread the potatoes on a baking sheet. Place in the oven for 10 minutes.
- In the meantime, brush the portobellos with oil and balsamic vinegar. Sprinkle with salt and pepper and place gills side down, on another baking sheet. Place in the oven. Bake along with the potatoes for 20 -25 minutes until tender.
- In the meantime, saute the shallots and garlic in non-stick pan over medium heat for about 4-5 minutes, stirring often. Add the walnuts and cook while stirring for 2 minutes. Pour in the coffee to deglaze.
- Pour all the contents of the pan into a blender, add the salt, pepper, miso paste, balsamic and blend until smooth. Set aside.
- To serve, slice the mushrooms, drizzle generously with the sauce, serve with the roasted potatoes.
Nutrition
Calories: 478kcal | Carbohydrates: 33g | Protein: 9g | Fat: 37g | Saturated Fat: 4g | Sodium: 366mg | Potassium: 987mg | Fiber: 6g | Sugar: 6g | Vitamin C: 25mg | Calcium: 57mg | Iron: 2mg
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