Jenny & Buck’s Recipes

Balsamic-Roasted Portobello Steaks with Butter Bean Mash

3 servings


20 minutes

active time

1 hour

total time


1/3 cup extra-virgin olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

1 Tbsp. tomato paste

1 tsp. smoked paprika

1 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. each kosher salt and black pepper

1 lb. portobello mushroom caps, wiped clean (about 4 large or 6 medium)

3 garlic cloves

Fresh thyme leaves for garnish

2 (15.5-oz.) cans butter beans, rinsed and drained

1/3 cup plus 1 Tbsp. vegetable broth

3 Tbsp. grated Parmesan cheese (sub nutritional yeast)

2 Tbsp. melted butter (sub vegan butter or olive oil)

1/2 tsp. kosher salt

Perfect Sautéed Broccoli


Prepare mushroom marinade: In a medium bowl, combine 1/3 cup olive oil, balsamic vinegar, maple syrup, tomato paste, smoked paprika, cumin, oregano, salt, and pepper; whisk to combine.Place portobello mushrooms in a 13x9-inch baking dish lightly coated with cooking spray. Pour marinade over mushrooms, and gently toss to ensure both sides are well-coated. Place garlic cloves in a small piece of tin foil, and cover with 1 tsp. olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with mushrooms. (This helps the garlic roast without burning.)Let mushrooms sit at room temperature while you preheat the oven to 425ºF.

Place pan in the preheated oven and bake, uncovered, for 15 minutes. Remove from oven, and gently flip portobello mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes (30 minutes total).Meanwhile, prepare Butter Bean Mash: place butter beans, broth, Parmesan or nutritional yeast, melted butter or oil, and salt in the bowl of a food processor.

Remove pan from the oven, and turn OFF heat. Unwrap the garlic cloves, and transfer garlic plus any residual garlic oil to the food processor with butter beans. Place foil back over the pan of mushrooms, and place back in the oven to keep warm.Blend the butter bean mixture until smooth and creamy, stopping to scrap down the sides as needed.

Transfer mashed butter beans to a medium saucepan lightly coated in cooking spray. Cook over medium heat, stirring often, until warmed through. Remove mushrooms from the oven.Divide butter bean mash evenly between 3 plates, and top with roasted portobello mushrooms. Drizzle any residual oil in the pan overtop, and garnish with fresh thyme.


Serving Size

0.5 cup mash plus 2 stea


533 kcal

Total Fat

29 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat





800 mg

Total Carbohydrate

50 g

Dietary Fiber

2 g

Total Sugars

7 g


18 g

3 servings


20 minutes

active time

1 hour

total time
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