Seasonal, simple and absolutely delicious. This vegetarian/vegan-friendly recipe features sweet roasted pumpkin and grilled juicy portobello, for a meal that any meat-lover will love.
It’s Meatless Monday, and it’s the perfect time for this juicy steak-like grilled portobello mushroom with roasted pumpkin mash and caramelized walnuts. But first, what is meatless monday exactly about?
It’s an international campaign founded in US, that encourages people to not eat meat on Mondays to improve their health. This healthy habit is not only popular in America, but also in UK, Australia, Belgium and many other countries. Did you know San Francisco was the first city to officially declare meat-free monday the Vegetarian day of the week? You can learn more about this campaign here.
[easy-tweet tweet=”Portobello with roasted Pumpkin mash and caramelized walnuts – Perfect for #MeatlessMonday” user=”PetiteCook” hashtags=”#vegan”]
I am personally a strong supporter of this initiative, and I think going veggie at least 1-2 days a week is a wise choice for yourself and the environment. It’s not only a healthy choice, but it can also be fun to experiment new flavors and try new recipes.
Portobello Mushrooms are very meaty and tender and known for their versatility -Just one tiny bite, and you won’t miss the steak – at least for tonight. Plus, thanks to their rich flavor they make a great vegan and vegetarian alternative.
The roasted pumpkin purée is the perfect combo for grilled portobello’s. It gives a smoked sweetness taste, and goes hand-in-hand with some crunchy caramelized walnuts. It’s officially pumpkin season, and pumpkin mash is definitely one of the most delicious things you can make ( together with these incredible pumpkin recipes).
You can also add two slices of bread or a toasted brioche bun to turn your portobello into the tastiest vegan burger you could possibly make. Whether you serve it with bread or not this grilled portobello mushroom is sure to satisfy even the most convinced carnivores!
- 2 large Portobello mushroom caps (remove the stem)
- 10oz fresh pumpkin, seeds removed
- ½ cup (50gr) halved walnuts
- 2 tbsp sugar
- ½ tbsp walnut Oil
- 1 sprig rosemary
- 2 sprig thyme
- 2 garlic cloves, finely minced
- 2 tbsp Extravirgin Olive oil
- Sea salt to taste
- Black pepper freshly cracked to taste
- Watercress (optional)to garnish
- Cut the pumpkin into wedges and arrange on foil. Sprinkle with 1 sprig of rosemary and thyme, salt and pepper to taste. Drizzle with oil, cover with extra foil and bake at 350F(180C) for 45 mins.
- Meanwhile in a small bowl, whisk together 2 tbsp of olive oil, 1 sprig of thyme and the garlic. Season with salt and pepper.
- Brush generously each Portobello mushroom with the oil marinade, on both sides. Allow to rest for 10 mins.
- When the pumpkin is ready, remove the skin and transfer into a large bowl.
- With the help of a potato masher, lightly mash until desired consistency and adjust with salt and pepper.
- Heat up a non-stick pan to medium heat and cook the mushrooms on each side for 5-10 minutes.
- Serve with pumpkin purée, caramelized walnuts* on top and watercress or baby leaves.
- *For the Caramelized Walnuts ( you can also make them ahead, and store in an airtight container):
- Heat a skillet on med-heat, add walnuts, sugar, walnut oil, ¼ tsp of salt and a pinch of pepper.
- Cook for 5 mins, stirring occasionally until the sugar caramelizes.
- Once ready allow to cool.