Deliciously seasonal Pomegranate Balsamic Portobello Steaks – so tender and meaty, these mushroom steaks make the perfect winter meal. Made with just 6 ingredients!
Preheat the oven to 400F.
In a small bowl, combine olive oil, pomegranate balsamic, fresh rosemary, steak seasoning, and salt and pepper. Generously brush the tops and bottoms of each portobello with the marinade and set, face down, on a baking sheet.
Bake for 25-30 minutes, until the liquid has evaporated and mushrooms are tender.
While mushrooms are baking, combine the ingredients for the balsamic reduction in a small saucepan. Bring to a simmer and simmer for about 15 minutes, until the balsamic has reduced 1/2 in volume and can coat the back of a wooden spoon. Remove from heat and set aside.
If you want a charred top, you can sear the mushrooms after they are removed from the oven. Heat a cast iron skillet over medium heat and sear each side for 3-4 minutes until they are slightly blackened.
Serve immediately with roasted vegetables and balsamic reduction.
Oven times will vary depending on the moisture in the mushroom. Keep an eye on your mushrooms and remove from heat when all the liquid has evaporated and the mushroom starts to shrivel down.
If you want a charred top, you can sear the mushrooms after they are removed from the oven. Heat a cast iron skillet over medium heat and sear each side for about 3-4 minutes until they are slightly blackened.