Making Thyme for Health · by Sarah Rotavera
Portobello Steaks with Lemon Basil Aioli
NUTRITION · PER SERVING—
CAL 20%·PRO 5%
CARBS 7G7% OF CAL
1G FIBER1G OTHER5G TOTAL SUGAR
FAT 40G92% OF CAL
2G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Meaty portobello mushroom caps marinated in balsamic and tamari, then grilled until tender. Served with a bright lemon basil aioli, they make a satisfying vegetarian main.
main🥧 baking dish🍳 skillet🌀 blender♨️ grilldairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large portobello caps
- 4 tablespoons balsamic vinegar
- 3 tablespoons Thrive Culinary Algae Oil
- 1 tablespoon tamari (or soy sauce)
- 1/2 teaspoon dried oregano
- 3/4 cup plant-based mayo (or plain yogurt or 1 small avocado)
- 1 teaspoon lemon zest + juice of 1/2 lemon
- 1/2 cup packed fresh basil leaves
- 2 garlic cloves
- salt to taste
At a glance
PER SERVING
CAL 20%·PRO 5%
CARBS 7G7% OF CAL
1G FIBER1G OTHER5G TOTAL SUGAR
FAT 40G92% OF CAL
2G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 727mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 357mg
- Calcium
- 19mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.