Portobello Steak Dinner

Serves: 4 servings
Preparation + Cooking time: 1 hr and 20 minuets
Meal Type: / Low Carb High Fat
Source: www.sparkrecipes.com


  • 4 potobello mushroom caps (approx 100 gr each)
  • 1 cup chopped onions
  • 1 cup chopped sweet red peppers
  • 6 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 4 slices of prosciutto (1 oz each)
  • 2 oz soft goats cheese
  • 1 tsp garlic powder
  • 1 tbsp black pepper
  • dash of salt


  • ~Place mushroom caps in a shallow baking dish (cap side down so they appear like little bowls)
  • ~sprinkle each mushrrom cap with garlic powder and black pepper
  • ~drizzle 1 tbsp of balsamic vinegar into the well of each mushroom cap (using 4 tbsp of balsamic vinegar total)
  • ~let marinate in the fridge for 2 hours
  • ~while the mushrooms are marinating…
  • ~use a fry pan with a tiny drop of olive oil to slowly caramalize the onions and red peppers, do not add salt and cook at a low temp (never above medium heat) you want to slowly brown the onions and peppers in order to bring out their natural sugars
  • ~once caramalized, set aside
  • ~preheat oven to 400 degrees F
  • ~after the mushrooms have marinated, remove from fridge
  • ~spoon equal amounts of sauted onions and peppers over the mushroom caps, be very generous so you have heaping piles of onions and peppers in each mushroom cap
  • ~place a 1/2 oz of the goats cheese on each cap
  • ~cover each cap with a slice of prosciutto
  • ~top each cap with remaining goats cheese
  • ~drizzle with olive oil
  • ~dash each cap with salt & pepper
  • ~bake in oven at 400 degrees F for 20-25 mins
  • ENJOY !!!