Teriyaki Portobello Cutlets

Teriyaki Portobello Cutlets are a juicy main dish or side, depending on your preferences. This recipe is AIP/Paleo, allergy-friendly and vegan. Suitable for many diet templates!

If you feel like skipping the meat on your plate, here is a great option. Portobello mushrooms have a hearty texture, and can really stand alone. The other night, Hubs and I had these with some greens and some strawberries – and that was our dinner, done and dusted! Neither of us felt deprived. These mushroom cutlets will surprise you!

Of course, you could serve a couple of pieces on a big ol’ steak. That would work, too. Or perhaps you could serve them atop some cauliflower rice, and drizzle on more of the sauce. There are several application I could see for this dish.

About the ingredients

There are two ingredients that could use some explanation:

1.) My preferred brand of coconut aminos is Big Tree. Theirs is the thickest and richest, IMO.

2.) I like to use ginger juice as a convenience. For people on the AIP template however, best to use minced ginger. Ginger juice has citric acid in it, which can come from several different sources, some of which are not AIP-friendly.

Are you a fan of the fungus?

I am. I love me some ‘shrooms. If you are not a fan, I encourage you to try different kinds. There are so many! Additionally, they are so good for your gut microbiome that Dr. Sarah Ballantyne (aka The Paleo Mom) makes a case that they should have their own food group on the AIP!

Here are a few other recipes that use different varieties of mushrooms:

• Try cremini mushrooms in Stuffed Cremini Mushrooms.
• Use regular white mushrooms in Roasted Balsamic Mushrooms.
• Crush on shiitakes in Spicy Ginger Soup and Easy Pork Stir-fry.
• Use all different kinds in AIP Cream of Mushroom Soup.

Hopefully, you can find some mushroom dishes to love. And if you’ve never tried portobello mushrooms, give this recipe a go!

As always, I’m wishing you great love and deep healing.

💗,

Wendi

Teriyaki Portobello Cutlets

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Main, SidesCuisine: AIP, Paleo, AsianDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Marinate

15

minutes

Cooking time

4

minutes

Teriyaki Portobello Cutlets are a juicy main dish or side, depending on your preferences. This recipe is AIP/Paleo, allergy-friendly and vegan. Suitable for many diet templates!

Ingredients

• 1/3 cup 1/3 coconut aminos

• 1 TBSP 1 minced ginger (For convenience, you can use ginger juice. For those on AIP, note that ginger juice has citric acid in it, which can be made from different things, some of which are not AIP-friendly.)

• 1 TBSP 1 + 1 TBSP extra virgin olive oil, divided

• 1 tsp 1 arrowroot starch

• 1/4 tsp 1/4 sea salt

• 2 2 large portobello mushroom caps, sliced into 1″ cutlets

Directions

• Whisk together coconut aminos, ginger (or ginger juice), 1 tablespoon olive oil, arrowroot starch and salt to make a marinade. Set aside. Place mushroom cutlets in a single layer in a shallow pan. Pour marinade over all. Turn to coat. Marinate for 15 minutes at room temperature, turning the cutlets one time, halfway through.
• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Take cutlets out of the marinade with tongs, and place in a single layer in the skillet. (Reserve marinade.) Cook for 2 minutes on each side, turning only once. Serve as a main dish, atop steaks, with your choice of rice (if successfully reintroduced) or riced veggies. Serve reserved marinade at table.

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