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Portobello Steak II Recipe


1 (1 ounce) envelope instant pizza sauce mix, divided

1 (16 ounce) can tomato sauce

1 (16 ounce) can sliced portobello mushrooms, drained

1 (4 ounce) can tomato paste

1 1/2 pounds button mushrooms, sliced

1/4 teaspoon salt

1 tablespoon olive oil


In a large bowl, mix the pizza sauce, tomato sauce, mushrooms, tomato paste and sliced portobello mushrooms. Arrange mushrooms on top of the sauce mixture.

Heat olive oil in a large skillet over medium high heat. Cook steaks over high heat until golden brown and turn brown on one side, 10 minutes. Remove steaks from oil.

While steaks are cooking, place the steaks in a shallow 9x13 glass dish. Pour tomato sauce mixture over steaks, then pour tomato paste over steaks. Mix olive oil and marinate mushrooms and marinade in refrigerator room temperature for 2 to 4 hours.

While steaks are marinating, mix tomato sauce and marinated mushrooms in a small bowl. Serve steaks with sauce mixture along with mushrooms, sliced mushrooms, salt and olive oil.