Meaty Portobellos and Lemon Kale Topped with Pumpkin Seed Cream


by: Oatmeal With A Fork

Meaty portobello steaks topped with lemony kale and a cream sauce made from pumpkin seeds.


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serves: 1-2


3 T grapeseed oil

1 T balsamic vinegar

1/2 t dried thyme

1/4 t salt

1/4 t black pepper

2 portobello mushroom caps, de-gilled and rubbed clean


1/4 c pumpkin seeds, soaked in 1 c water + 1/2 t salt, overnight

1/2 c water (not soaking water)

2 t coconut oil

1 clove garlic minced

1/2 t nutritional yeast

1 t flour (spelt or rice work best)

a few scrapes of nutmeg

a few squirts of fresh lemon juice

salt and pepper, to taste


2 t coconut oil

4-5 leaves kale stems removed, chopped

1 t lemon zest

1-2 T lemon juice

salt and pepper, to taste

Nutrition Facts
Meaty Portobellos and Lemon Kale Topped with Pumpkin Seed Cream

Servings Per Recipe: 1

Amount per Serving

Calories: 847

  • Total Fat: 83.2 g
  •     Saturated Fat: 30.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 780.9 mg
  • Total Carbs: 19.9 g
  •     Dietary Fiber: 5 g
  •     Sugars: 7.7 g
  • Protein: 13.9 g

how is this calculated?

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1.  De-gill the mushroom. Using a spoon, gently scrape out the gills and stem stump, being careful not the remove the flesh. Also, using a damp, clean cloth, gently rub the outside (top) of the mushroom clean. They should NOT be cleaned by running them under water, as mushrooms are sponge-like, and will absorb the water, consequently diluting the flavor.

2.  Mix together the first five ingredients for the marinade. Pour into a pie plate (or a large enough baking dish), coat the mushroom caps with the marinade being careful to get into all of the crevices, and let the caps marinate for one hour. You can flip the mushrooms over a few times during this period to equally marinate both sides. I have found this step to be critical in taste and consistency, so don’t skip it!

3.  Heat a non-stick grill pan to medium. Grill the portobellos for about 5-6 minutes per side. No oil is needed here, as the mushrooms were already soaking in the oil-based marinade.

4.  Blend the soaked seeds with the water for about 2 minutes. Strain the mix either using a nut milk bag or a sieve, removing the pulp. Heat the oil in a small skillet. Add the garlic and cook for about 20 seconds. Add the pumpkin milk, nutritional yeast, and flour. Stir until thickened (about 2-3 minutes). Add in the nutmeg and lemon juice, tasting as you go.

5.  Heat the oil in a skillet. Add the chopped kale, and saute just until wilted (about 2-3 minutes). Add the lemon zest and juice, and season to taste.

6.  To assemble:

7.  Dollop a spoonful of the pumpkin seed cream onto a plate. Top with the portobello steaks, followed by the lemon kale, and more pumpkin seed cream for the top. Garnish with a handful of raw pumpkin seeds, and devour!

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Matt O