For decades, the North American menu has centered around meat. Chicken on Wednesday, beef on Thursday, fish on Friday, bacon for breakfast, ham for lunch, and roast beef for dinner…you get the idea. This focus on meat has helped lead us to the health and climate crises we face as a society.

Rather than making meat the star of the plate, think instead about what veggie you want to highlight. It might be a stuffed squash or a hearty meal salad. These delicious mushroom steaks are a main course masterpiece, yet have much fewer calories and a much healthier fat profile than a piece of meat. Serve with a whole grain pilaf and a green salad, or you can even use them as a burger patty.

The Recipe:

Serves 4

4 large portobello mushrooms

½ cup almonds

½ medium white onion

2 cloves garlic

1+1/2 tbsps low-sodium soy sauce

1 tbsp fresh or 2 tsps dried rosemary

1 tbsp olive oil

1 tbsp balsamic vinegar

½ tsp ground black pepper


  1. Preheat oven to 350F.
  2. Gently wash and remove stems and gills from mushrooms and place stemless side up on a lightly greased baking sheet.
  3. In a food processor or blender, grind almonds finely. Add all other ingredients and process until smooth.
  4. Divide almond filling between the 4 mushrooms, spreading to cover each cap.
  5. Bake 20-25 minutes.

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