Portobello Beef Tartines are Heart-Healthy, Diabetic-Friendly
For under 250 calories you can enjoy a full-flavored steak entrée that is heart-healthy and delicious.
- 4 portobello mushrooms cleaned and stems and gills removed
- 3 Tbsp olive oil
- 1 small shallot chopped
- 4 garlic cloves minced
- 1/4 cup balsamic vinegar
- 1/2 lb sirloin beef
- 1/8 tsp salt
- Black pepper to taste
- 5 oz spinach washed and dried
- Place the mushroom caps in a shallow dish. In a small bowl, combine 2 tablespoons of the oil, shallot, 3 cloves of the garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand, in the refrigerator, for 1 hour or overnight.
- Preheat grill to high. Grill the mushrooms for 10 minutes. Alternatively, preheat the oven to 400°. Line a baking sheet with foil or parchment. Roast the mushrooms for 10 minutes, flip and roast an additional 10 minutes. Cut the portobello caps in half. Set aside.
- Season the beef with salt and black pepper to taste. Grill the beef for 2 to 3 minutes, flipping with tongs, or until desired doneness. Remove from heat and let rest.
- In a skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining 1 garlic clove and cook until fragrant, about 1 minute. Add the spinach and season with black pepper to taste. Sauté the spinach for 1 to 2 minutes, or until bright green and lightly wilted.
- Slice the beef thin and arrange on the portobello mushroom slices. Top with spinach and serve warm.
Saturated Fat: 4g
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Date Last Reviewed: December 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD