Herb-Roasted Portobello Steaks with Garlic Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Portobello Steaks with Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Portobello Steaks with Garlic Cauliflower Mash

Savor the earthy depth of herb-roasted portobello mushrooms paired with a creamy garlic-infused cauliflower mash accented by protein-packed tofu and lentils. This dish brings together robust flavors and comforting textures for a balanced, satisfying meal.

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NUTRITION

434kcal
Protein
32.5g
Fat
21.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (approx 150g total)

150g Extra Firm Tofu

1 cup Cauliflower Florets (107g)

1/2 cup Cooked Lentils (100g)

1 tbsp Nutritional Yeast (8g)

1 tbsp Olive Oil (13.5g)

2 Garlic Cloves

1 tbsp Fresh Thyme & Rosemary (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet lined with parchment paper.

  • 3

    In a small bowl, mix olive oil, minced garlic, chopped thyme and rosemary, salt, and pepper. Brush this herb mixture generously over the mushrooms.

  • 4

    Roast the mushrooms in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 6

    Meanwhile, dice the extra firm tofu into bite-sized pieces and season lightly with salt and pepper. Sauté the tofu in a non-stick pan over medium heat for about 5-7 minutes until lightly browned. (This step adds extra protein and texture to the dish.)

  • 7

    Combine the steamed cauliflower, sautéed tofu, cooked lentils, remaining garlic, and nutritional yeast in a food processor or blender. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 8

    Plate a generous serving of the garlic cauliflower mash and top with the herb-roasted portobello mushrooms. Garnish with a drizzle of any leftover herb mixture if desired.

Herb-Roasted Portobello Steaks with Garlic Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Portobello Steaks with Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Portobello Steaks with Garlic Cauliflower Mash

Savor the earthy depth of herb-roasted portobello mushrooms paired with a creamy garlic-infused cauliflower mash accented by protein-packed tofu and lentils. This dish brings together robust flavors and comforting textures for a balanced, satisfying meal.

NUTRITION

434kcal
Protein
32.5g
Fat
21.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (approx 150g total)

150g Extra Firm Tofu

1 cup Cauliflower Florets (107g)

1/2 cup Cooked Lentils (100g)

1 tbsp Nutritional Yeast (8g)

1 tbsp Olive Oil (13.5g)

2 Garlic Cloves

1 tbsp Fresh Thyme & Rosemary (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet lined with parchment paper.

  • 3

    In a small bowl, mix olive oil, minced garlic, chopped thyme and rosemary, salt, and pepper. Brush this herb mixture generously over the mushrooms.

  • 4

    Roast the mushrooms in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 6

    Meanwhile, dice the extra firm tofu into bite-sized pieces and season lightly with salt and pepper. Sauté the tofu in a non-stick pan over medium heat for about 5-7 minutes until lightly browned. (This step adds extra protein and texture to the dish.)

  • 7

    Combine the steamed cauliflower, sautéed tofu, cooked lentils, remaining garlic, and nutritional yeast in a food processor or blender. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 8

    Plate a generous serving of the garlic cauliflower mash and top with the herb-roasted portobello mushrooms. Garnish with a drizzle of any leftover herb mixture if desired.