Texan Heartland Recipe
Portobello “Steaks” with Herb Poblano Butter
- Servings
- 4
- Prep Time
- Cook Time
Thick, meaty portobellos hit hot iron and come off with steakhouse char—juicy in the middle, smoky at the edges. A coin of herb-poblano butter melts into every groove, sending bright cilantro, roasted-poblano depth, and lime snap across the plate. Serve it knife-and-fork style or slice over creamy polenta or rice; it’s rich, rustic, and wildly satisfying without a speck of beef.
Ingredients
- 4 large portobello mushroom caps (about 5–6 inches across), stems removed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- Marinade: ½ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce
- Herb Poblano Butter: 4 tablespoons unsalted butter, softened + 2 tablespoons Texan Heartland Green Chile Chimichurri Marinade & Sauce + ½ teaspoon lime zest (optional) + pinch salt
- To finish (optional): extra chimichurri for drizzling, chopped parsley/cilantro, lime wedges
Directions
- Prep the caps: Wipe mushrooms clean; use a spoon to gently scrape out dark gills (for a cleaner flavor). Score the top of each cap with a shallow crosshatch.
- Marinate for flavor: Season with salt and pepper; place in a shallow dish with ½ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce. Turn to coat and marinate 20–30 minutes (refrigerated).
- Make the compound butter: Mix softened butter with 2 tbsp Texan Heartland Green Chile Chimichurri Marinade & Sauce, lime zest, and a pinch of salt. Form into a log on parchment and chill while you cook.
- Heat the pan or grill: Preheat a cast-iron skillet or grill to medium-high until very hot. Add 1 tbsp olive oil to the skillet (or oil the grates).
- Sear like a steak: Pat mushrooms lightly to remove excess marinade. Cook gill-side down 3–4 minutes, press gently to encourage browning, then flip 3–4 minutes until well charred and tender. Brush with the remaining 1 tbsp oil if the pan looks dry.
- Rest & butter: Transfer to a board; rest 2 minutes. Slice thickly or serve whole, topping each cap with a coin of Herb Poblano Butter. Drizzle with a little fresh chimichurri and finish with herbs and lime.
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