Portobello Steak Frites

My favorite kind of meals are my baking-sheet dinners–when you keep adding more vegetables onto one baking tray, just lightly dressed with olive oil, good salt and pepper, some spices or herbs if you like–and end up with the most delicious and simple dinner ever. Here is a variation on a theme: juicy portobello caps stuffed with walnut and olive sofrito and served with crispy oven-baked potato and sweet potato fries. The combination of veggies, spices, and a touch of Marsala wine make the portobello “steak” so hearty and satisfying. French brasserie music and a glass of wine are optional but so much fun!

Portobello Steak Frites

Serves 2

2 portobello mushroom caps

1 large Idaho potato, washed clean, peeled and sliced into 1/2″ thick pieces

1 large sweet potato, washed clean, peeled and sliced into 1/2″ thick pieces

2 cloves garlic, minced

1/2 medium onion, chopped fine

1 small tomato, chopped fine

1/3 cup chopped walnuts

about 8-10 mixed olives, pitted and chopped

2 tbsp extra virgin olive oil

3 tbsp Marsala wine

1/2 tsp organic sugar

1/4 tsp dried thyme

1/4 tsp coriander

1/4 tsp garam masala

sea salt and freshly ground pepper

3-4 basil leaves, slivered (for garnish)

1. Heat oven to 400 degrees F. Put the baking tray in the oven while it heats. When the oven is ready, take out the try and add about 1/2 tbsp of olive oil, and spread it all over with a spatula. Add the sweet potato and potato pieces in a single layer. Drizzle the remaining 1/2 tbsp, sprinkle the garam masala, and salt and pepper generously. Bake for about 40-45 minutes, turning over once half way through.

2. In the meantime, heat 1 tbsp olive oil in a cast iron skillet (I used this so I can put the mushrooms in the oven inside the skillet. If you don’t have one, just any saute pan will do–add the mushrooms to the baking sheet instead). Over medium heat, saute onions for about 4 minutes, until translucent. Add the garlic and tomatoes, coriander, thyme, salt, and sugar. Add olives and walnuts. Continue to saute for another 4-5 minutes, until the bottom starts to stick. Deglaze with 3 tbsp Marsala wine, sauteing for another half a minute or so, and then take off the heat.

3. Remove the gills from the mushroom caps by gently going around with a spoon (You won’t need to scoop very hard–just gently running it through will remove them). Add the walnut-olive mixture to the mushroom caps. Place the filled mushroom caps in either the now-empty cast-iron skillet, or on the baking sheet next to the fries. Bake for 15-20 minutes, until the mushroom caps are tender (it will have given off some juice as the mushrooms cook).

4. Garnish with some slivered basil and serve! Enjoy!