Spicy Portobello Steaks with Mashed Celery Root
Meaty portobello mushrooms marinated in a spicy rosemary mustard marinade, served alongside creamy mashed celery root with horseradish and scallions. A satisfying plant-based entrée with bold flavors and a kick of heat.
Allergens:tree nuts (coconut, almonds), mustard
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Main Course
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Diet: Vegan
- Tags: spicy, mushrooms, portobello, celery root, rosemary, mustard, dairy-free, plant-based
Nutritional Values
This dish is rich in fiber, vitamins, and minerals from the mushrooms and celery root. Coconut butter provides healthy fats, while keeping the recipe dairy-free. Low in calories and cholesterol-free.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | -- | |
| Total Fat | -- | |
| Saturated Fat | -- | |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | -- | |
| Total Carbohydrate | -- | |
| Dietary Fiber | -- | |
| Total Sugars | -- | |
| Protein | -- |
Ingredients
Instructions
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Spicy Portobello Steaks with Mashed Celery Root Meaty portobello mushrooms marinated in a spicy rosemary mustard marinade, served alongside creamy mashed celery root with horseradish and scallions. A satisfying plant-based entrée with bold flavors and a kick of heat. Ingredients [ ] 1/2 batch Rosemary Mustard Marinade (spicy version) [ ] 2 large portobello mushrooms, stems removed [ ] 2 pounds celery root, peeled and cubed [ ] 2 tablespoons prepared horseradish [ ] 3 tablespoons coconut butter [ ] 2 teaspoons sea salt [ ] 1/4 to 1/2 cup unsweetened almond milk [ ] 2 scallions, thinly sliced [ ] 1/2 teaspoon cayenne pepper [ ] 1/4 teaspoon red pepper flakes [ ] Black pepper to taste Instructions [ ] 1. 1. [ ] 2. Prepare the Rosemary Mustard Marinade according to recipe, adding cayenne pepper and red pepper flakes to make it spicy. [ ] 3. 2. [ ] 4. Clean portobello mushrooms with a damp cloth and remove stems. [ ] 5. Place mushrooms in a shallow dish and pour marinade over them, ensuring both sides are coated. [ ] 6. Let marinate for at least 15 minutes. [ ] 7. 3. [ ] 8. Meanwhile, bring a large pot of salted water to a boil. [ ] 9. Add cubed celery root and cook for 15-20 minutes until fork-tender. [ ] 10. 4. [ ] 11. Drain celery root well and return to pot. [ ] 12. Add coconut butter, horseradish, sea salt, and 1/4 cup almond milk. [ ] 13. Mash until smooth, adding more almond milk as needed for desired consistency. [ ] 14. Season with black pepper to taste. [ ] 15. 5. [ ] 16. Heat a grill pan or skillet over medium-high heat. [ ] 17. Remove mushrooms from marinade and cook for 4-5 minutes per side until tender and charred. [ ] 18. 6. [ ] 19. Serve portobello steaks over mashed celery root, garnished with sliced scallions and any remaining marinade drizzled on top. https://www.cuisinesavvy.com/recipe/spicy-portobello-steaks-with-mashed-celery-root
External Recipes
- Portobello Steaks with Mashed Celery Root (Health Score: 0)
HealthScore: 19
This recipe is fully plant-based and free of animal products, earning it a solid WFPB foundation — portobello mushrooms deliver umami and micronutrients, celery root provides a fiber-rich, low-glycemic starchy base, and the cayenne/horseradish/scallion profile adds meaningful phytonutrient value aligned with Dr. Greger's Daily Dozen herb & spice category. However, the recipe is notably absent of cruciferous greens, legumes, berries, flaxseeds, or intact whole grains, which significantly caps its base score. The 3 tablespoons of coconut butter (a saturated-fat-dense ingredient) across 4 servings (~¾ tbsp/serving) triggers a moderate-to-heavy oil/fat penalty consistent with Dr. Ornish and Dr. Greger's strong consensus against added saturated fats — coconut products are explicitly cautioned against in Greger's research for their LDL-raising lauric acid content. Additionally, the 2 teaspoons of sea salt distributed across 4 servings, combined with the sodium load from the Rosemary Mustard Marinade (whose full sodium content is unspecified but likely significant given mustard, salt, and marinade base), pushes estimated sodium well above 600mg/serving, warranting a near-maximum sodium deduction. No nutritional data was provided, so fiber is estimated from celery root (~3–4g/serving) and mushrooms (~1g), placing the dish in the 2–4g fiber tier (5 pts); saturated fat from coconut butter is estimated at ~4–5g/serving, placing it in the >3g tier (0 pts for the fat sub-score). The total normalized score of 58 reflects a genuinely healthy, whole-food, plant-based meal that is held back primarily by its reliance on high-saturated-fat coconut butter and high sodium load — both of which directly conflict with the Ornish, Barnard, and Greger framework for cardiovascular and metabolic health optimization.