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Portobello Mushroom Steaks
Portobello Mushroom Steaks
Portobello Mushroom Steaks
Portobello Mushroom Steaks
Portobello Mushroom Steaks
Portobello Mushroom Steaks

Portobello Mushroom Steaks

Chef’s Inspiration

Obviously a portobello steak is not reminiscent of an actual steak however it's umami flavour is generally known to be meaty and savoury. This dish is packed with just as much protein without the cholesterol or high blood pressure. Can also be paired with a nice glass of red wine.

Preparation

Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Using your own portion discretion, place the spaghetti squash next to the braised cabbge on your plate. Top with lentil stuffed mushroom steaks, dress with MANNA Drizzle.

Nutritional Highlights

This dish is high in fibre, phytonutrients, vitamin D and iron. Portobello mushrooms are natural cancer-fighters and protectors of the immune system.

Fibre: Fibre packed lentils and cabbage aid the digestive system and help stabilize blood sugar while providing slow-burning energy.

Phytonutrients:  Portobello mushrooms are the only non-meat source of CLA, a phytonutrient that helps induce death of abnormal or cancerous cells. Phytonutrients contain antioxidant and anti-inflammatory properties and may also enhance immunity and repair DNA damage from exposure to toxins.

Vitamin D: Mushrooms are the only non-animal food source that naturally contains Vitamin D. Obtaining daily minimum requirements from a restricted diet can be difficult. Consult with your healthcare provider for help in determining vitamin D needs.

Iron: Eating foods rich in iron such as lentils will help support transportation of vital oxygen throughout the body.

*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.