Crispy Parmesan portobello "steaks" with gravy and broccoli leaves

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Crispy Parmesan portobello "steaks" with gravy and broccoli leaves


Crispy Parmesan portobello "steaks" with gravy and broccoli leaves

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 480 Calories/Serving

30–45 Minutes

Our twist on Southern chicken fried steak is one tough act to follow. For this vegetarian remix, we bread meaty portobello mushrooms with nutty Parmesan and then pair them with beer-braised greens. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic portobello mushrooms
  • 1 bunch organic broccoli leaves or other leafy greens (about ¾ pound)
  • 1 organic yellow onion
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 organic egg
  • ½ cup grated Parmesan
  • Sunbasket mushroom gravy blend (arrowroot powder - porcini powder - onion powder - granulated garlic)

Nutrition per serving

Calories 480, Total Fat 32g (41% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 390mg (17% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and broil the portobello mushrooms

Position a rack in the top third of the oven and preheat the broiler.

  • Wipe the tops of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and set aside for the gravy; using a spoon, gently scrape the black gills from the undersides of the caps. 

Place the mushrooms, cap sides up, on a sheet pan. Broil on the top rack of the oven, turning the mushrooms halfway through, until lightly browned, about 10 minutes. Remove the mushrooms from the oven and let cool slightly. Drain off any excess liquid, then using a paper towel, gently pat the mushrooms on both sides to remove any additional moisture. While the mushrooms are broiling, prepare the broccoli leaves.


Prep and cook the broccoli leaves

  • Strip the broccoli leaves from the stems; coarsely chop the stems and thinly slice the leaves, keeping them separate. 
  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups]; set aside ¼ cup [½ cup] for the gravy. 
  • Set aside half the garlic-herb blend for the gravy.

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the broccoli leaf stems, ½ cup [1 cup] onion, and half the garlic-herb blend and season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. 

Add the broccoli leaves and ½ cup [1 cup] beer, white wine, or water and bring to a simmer. Cover, reduce the heat to medium, and cook, stirring occasionally, until the leaves are wilted and the stems are soft, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. While the broccoli leaves are cooking, finish the mushroom “steaks.”


Coat the mushroom “steaks”

  • Crack the egg into a shallow bowl, season with salt and pepper, and beat with a fork until just blended.
  • On a plate or shallow bowl, season the Parmesan with pepper and spread in an even layer.

Working with 1 mushroom at a time, gently squeeze out any remaining liquid. Dip the mushroom into the egg; let the excess drip off, then gently press the mushroom into the Parmesan, coating both sides. Repeat this process, dipping the mushroom into the egg and then pressing into the Parmesan, coating the mushroom thickly with Parmesan.


Brown the mushroom “steaks”

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Do not clean the pan. 


Make the gravy

  • Coarsely chop the mushroom stems.
  • In a small bowl, using a fork or whisk, mix together the mushroom gravy blend, remaining garlic-thyme blend, and 1 cup [2 cups] beer, white wine, or water to form a slurry.

In the same pan used for the mushroom “steaks,” warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushroom stems and remaining sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, about 2 minutes. Stir the gravy blend slurry to recombine, then add the slurry and cook, stirring occasionally, until the gravy is thickened, about 5 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the broccoli leaves to individual plates and top with the mushroom “steaks.” Pour the gravy over the mushrooms and serve.

Kids Can!
  • Wipe the mushrooms; scrape out the gills.
  • Measure the onion.
  • Divide the garlic-herb blend.
  • Season the Parmesan; spread on a plate.
  • Time the cooking.