Portobello mushroom cutlets get steak-house treatment--caramelized onions and blue cheese--in this healthy vegetarian dinner recipe. Serve the mushroom “steaks” with a baked potato and creamed spinach.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, soy sauce (or Worcestershire) and sage in a small bowl. Place mushroom caps, gill-side up, in a large shallow dish and pour the vinegar mixture into them. Let marinate for about 10 minutes.

  • Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onions, stirring often, until just starting to brown, about 10 minutes. Add water and cook until very soft, 10 to 15 minutes more. Season with salt and pepper and set aside.

  • Preheat oven to 250 degrees F.

  • Place breadcrumbs on a large plate. Make sure the mushrooms are coated on both sides with marinade; dredge them in the breadcrumbs.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 mushrooms, gill-side down. Place a heavy, heatproof plate on top and cook until the breadcrumbs are crispy, pressing on the plate periodically to flatten the mushrooms, about 4 minutes. Remove the plate; add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing once or twice, until the breadcrumbs are golden brown and the mushrooms are tender, about 4 minutes more. Transfer to a baking sheet and keep warm in the oven. Wipe out the pan and repeat with the remaining 4 mushrooms and 2 tablespoons oil, reducing the heat if necessary. Serve with the onions and blue cheese.


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

321 calories; protein 8.3g 17% DV; carbohydrates 27g 9% DV; dietary fiber 3.9g 16% DV; sugars 9.7g; fat 20.7g 32% DV; saturated fat 4.2g 21% DV; cholesterol 6.3mg 2% DV; vitamin a iu 68IU 1% DV; vitamin c 4.1mg 7% DV; folate 66.6mcg 17% DV; calcium 70.2mg 7% DV; iron 1mg 5% DV; magnesium 32.5mg 12% DV; potassium 818.1mg 23% DV; sodium 472.2mg 19% DV; thiamin 0.1mg 14% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Easy and delicious! I used an iron skillet as a press. The panko had to be pressed onto the mushrooms so the crumbs would stay intact. Read More
Rating: 4 stars
Really yummy! I loved these crispy portobello cutlets however I wanted to note that I only used about half of the breadcrumbs the recipe called for and only used 1/2 red onion not 2. I'm not a huge fan of onion but two full onions would have been a ridiculous amount of onion per serving. Overall a good recipe -very tasty and filling too. Pros: Tasty easy quick to make Cons: Calls for too many onions and breadcrumbs Read More
Rating: 2 stars
Prep too complicated for what you get Prep was too time consuming. It was not worth it to get so called crunchy mushrooms. If I made these again I would eliminate the bread crumbs. Pros: Taste good Cons: Prep time consuming Read More
Rating: 5 stars
I love all the components individually and together it was even better. I do think it was a lot of work and I struggled with the breading step but yummy yummy result Read More