Portobello Steak Lunchマッシュルームステーキワンプレートランチ

Portobello Steak Lunch

When Terry and I both work from home on Friday we usually go for a lunch date.

Although I love our lunch date, today I decided to have lunch at home, only because we had so many vegetables I haven’t had a chance to cook this week.

I still did’t want to take more than one hour for lunch, including preparing and eating, so I gave myself 30 minutes to cook.

And voila! Here is our 30-minute meal!

(I HAD cooked rice.)

On this beautiful plate you’ll find a balsamic marinated portobello steak, black bean and corn salad, parsley rice, and broccoli.

I didn’t even try to do so, but it turned out to be a 100% plant based meal!

Terry and I were very pleased with this lunch, as it’s often hard to find a well-balanced meal full of vegetables like this.

I should know this, but a meal like this makes me realize (again and again) how great home cooked meals are!!

Portobello Steak Lunch (2 servings)

Portbello steak
– 2 to 3 portobello mushrooms
– marinade (1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon sugar)
– salt and pepper
Black bean and corn salad (4~6 servings)
– 3~4 ears of corn, cooked with a few layers of husks for 3 to 4 minutes in microwave oven
– 1 can black beans, drained and rinsed
– 1/2 cup cilantro, chopped
– 1/2 cup green onion, chopped
– dressing (2 tablespoons white vinegar, 2 tablespoons canola oil, 1/2 tablespoon sugar, salt, pepper, cumin, Louisiana hot sauce)
Parsley rice
– 2 cups cooked white rice
– 2 tablespoons chopped parsley
– 1 teaspoon olive oil
– salt and pepper
Cooked broccoli

1. Marinate mushrooms in the marinade for 10 minutes or so. Salt and pepper and cook in the preheated oven (350F) for about 5 to 10 minutes. Finish cooking with broiler for a few minutes.
2. Make salad. Combine all the ingredients well.
3. Make parsley rice. Combine all the ingredients.
4. Place the mushroom steak, salad, rice, and broccoli on a plate.