Portobello Steaks, Butter Bean Mash & Chimichurri
Slow-braised portobello mushrooms with a spiced harissa glaze, served on silky butter bean mash with bright chimichurri. Everything you want from a steak dinner, reimagined.
Portobello Steaks, Butter Bean Mash & Chimichurri
🔪 Prep Time: 15 mins
👩🍳 Cook Time: 45 mins
👥 Serves: 4
Ingredients
1200 g portobello mushrooms
110 g harissa
1 tbsp tomato pureé
1 tsp cumin seeds
1 tsp coriander seeds
1 tomato (finely grated)
360 ml extra virgin olive oil
1 onion (peeled and diced)
9 clove of garlic
1 tbsp smoked paprika
4 tin of butter beans
1 lemon
1 bunch of parsley (finely chopped)
1 tbsp vinegar
Method
Step 1. Preheat oven to 160°C fan. In a large ovenproof dish or pot, mix the olive oil, harissa, tomato purée, grated tomato, spices, whole garlic cloves, onion, paprika, and salt. Place the mushrooms, domed side up. Press a sheet of parchment directly onto the mushrooms, then cover with a lid or tinfoil. Get it into the oven for 30 mins.
1200 g portobello mushrooms
300 ml extra virgin olive oil
110 g harissa
1 tbsp tomato purée
1 tomato (finely grated)
1 tsp cumin seeds
1 tsp coriander seeds
6 clove of garlic
1 onion (peeled and diced)
1 tbsp smoked paprika
Step 2. In a pot, blend the beans with 130ml bean liquid, lemon juice, olive oil, 2 grated garlic clove, and a pinch of salt until smooth. Adjust with more liquid if needed. Warm through in a pot on the hob for 3–5 mins. It may need more lemon or another pinch of salt. If the mash doesn't puree smoothly or is too thick, then add more of the reserved bean liquor. Taste and adjust the seasoning.
4 tin of butter beans
60 ml extra virgin olive oil
1 lemon
2 clove of garlic
Step 3.Meanwhile, to make the chimichurri, finely chop the herbs. Then grate a garlic clove, add it along with a pinch of salt, and mix well in a bowl with the vinegar and extra-virgin olive oil, and fold through the parsley. Taste and adjust the seasoning - it may need a pinch more salt or vinegar.
1 bunch of parsley (finely chopped)
60 ml extra virgin olive oil
Step 4. Remove the cover and turn the mushrooms. Cover again and cook for 30 minutes more until fully tender.
Step 5. Remove mushrooms. Get the whole lot into a blender and blitz until smooth.
Step 6. Spoon mash onto plates. Top with mushrooms. Spoon over plenty of the braising liquid. Finish with chimichurri.
Why Portobello Works So Well Here
Portobello mushrooms are one of the few vegetables that can genuinely hold the centre of the plate. Their size matters, but it's the texture that really does the work. Braised low and slow, they become tender and meaty without falling apart.
The harissa and spice blend give them depth and a bit of heat, while the slow cooking allows all those flavours to soak in. You get something savoury and satisfying in the middle of your plate, which is exactly what a steak dinner is supposed to deliver.
One tip: don't crowd the pan. Give the mushrooms space so they braise rather than steam. You want them to absorb the sauce, not sit in liquid.
Tips and Variations
No portobellos? Large flat mushrooms work well. Look for the biggest ones at your greengrocer.
Add more heat: Stir a teaspoon of chilli flakes into the braising sauce if you like things spicier.
Make it vegan: This recipe is already vegan as written.
A Small Change That Adds Up
Swapping a beef steak for portobello mushrooms makes a real difference. Beef production generates around 25 times more greenhouse gas emissions than plant-based alternatives. That's a significant shift from just one meal.
The good news is you don't have to give anything up. Same pan, same sides, same satisfying dinner. Just a different centre. That's what Family Favourites, Reimagined is all about.
Meal Prep and Storage
Fridge: The braised mushrooms and butter bean mash keep well for 3 days. Store separately. The chimichurri keeps for up to a week.
Freezer: The butter bean mash freezes beautifully for up to 3 months. Defrost overnight and reheat gently with a splash of water.
Batch cooking: Make a double batch of chimichurri and use it to elevate lots of dishes.
Frequently Asked Questions
Can I make this ahead?
Yes. Braise the mushrooms and make the mash the day before. Reheat gently and make fresh chimichurri before serving.
What can I use instead of harissa?
A mix of tomato paste, smoked paprika, and a pinch of cayenne will get you close. Start with 2 tablespoons of tomato paste and adjust from there.
Is this good for kids?
Reduce or skip the harissa for younger children. The mushrooms and mash are mild and family-friendly on their own.
What should I serve it with?
It's a complete meal as written, but a simple green salad or some crusty bread works well alongside.
Can I use dried butter beans instead of tinned?
Yes. Soak 300g dried butter beans overnight, then simmer until tender before mashing.
How do I reheat the mushrooms?
Gently in a covered pan with a splash of water to loosen the sauce. Avoid the microwave if possible.
This recipe features in our April meal plan, Steaky Wakes, alongside Warm Cauliflower Salad with Chimichurri and Pasta con Aglio e Olio.
📲 Download the Feeds app to adjust servings, add it to your shopping list, and discover more meat-free family meals.