Vegetarian Recipes

One Pan Mushroom Steak Dinner

I am so excited to share this super easy vegan recipe with you because it’s one of my favorites. This One Pan Mushroom Steak Dinner makes prep and clean up a breeze so you can focus on enjoying your family instead! Not to mention, these mushroom steaks come out SO juicy. Portobello mushroom steaks truly bring it when it comes to umami—you won’t even miss the expensive steak! I’ve timed the entire process out perfectly, so each side cooks to perfection using just one sheet pan and one method: roasting in the oven.

I know how frustrating it can be when you’re trying to cook a few different sides—one is taking too long, another is already done (and getting cold!), and you’re stuck juggling different cooking times and methods. That’s why I love this one-pan recipe! Everything cooks together in the oven, so it’s completely stress-free.

The secret to getting the most flavor out of these juicy mushroom steaks? A simple but super flavorful balsamic mushroom marinade. It’s just olive oil, balsamic vinegar, brown sugar, soy sauce, seasonings, and garlic, creating the perfect balance of tangy and savory. The mushrooms soak it all up, and the result is pure vegan magic. Let’s get started!

Depending on where you shop, portobello mushroom caps can be sold individually or in packs (usually packs of 2 or 3 caps). I HIGHLY recommend price comparing the two, even if they’re sold in the same store! The price per pound can vary between the loose mushrooms and pre-packaged options, so it definitely pays to double-check before making a purchase.

Overhead view of a mushroom steak dinner on a plate with asparagus, grape tomatoes, and potatoes.

One Pan “Mushroom Steak” Dinner

This vegan One Pan Mushroom Steak Dinner has juicy portobello mushroom steaks, roasted potatoes, and fresh veggies all cooked together on one sheet pan.

Course Main Course

Cuisine General

Total Cost ($12.27 recipe / $3.06 serving)

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 221kcal

Author Jess Rice

Equipment

Baking Sheet
Parchment Paper

Ingredients

1 lb. Yukon Gold potatoes* $0.99
2 Tbsp olive oil, divided $0.44
¼ tsp garlic powder $0.01
¼ tsp salt $0.01
½ tsp freshly cracked black pepper, divided $0.08
4 large portobello caps $5.36
3 Tbsp balsamic vinegar $0.51
½ Tbsp brown sugar $0.02
1 Tbsp soy sauce $0.05
2 cloves garlic, minced $0.08
¼ tsp dried thyme $0.10
1 bunch asparagus, chopped $3.67
3 oz. grape tomatoes, about ½ cup $0.66
½ a lemon** $0.29

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Half or quarter the potatoes into 2-inch pieces (I leave the skin on!) and toss with 1 Tbsp olive oil, garlic powder, salt, and ¼ tsp black pepper in a bowl. Arrange the potatoes on 1/3 of the lined baking sheet. Pop them in the oven for 20 minutes. Put the mixing bowl off to the side for your asparagus later!
Meanwhile, clean the mushrooms by wiping away any dirt with a dry or damp towel and gently scraping out the “gills” on the underside of the mushroom with a spoon.
Transfer the mushroom caps to a large Ziplock bag and toss with 1 Tbsp olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, dried thyme, and ¼ tsp black pepper until well-coated.
After 20 minutes in the oven, take the sheet pan out and arrange the 4 mushroom caps in the middle, next to the potatoes. (It’s ok if they take up most of the pan at this point, they will shrink a bit as they roast in the oven!)
Put the sheet pan back in the oven for 15 minutes while you prepare the asparagus and tomatoes.
In the potato mixing bowl, add chopped asparagus and whole grape tomatoes. Squeeze the lemon into the mixing bowl and toss the asparagus and tomatoes until coated in the leftover spices from the potatoes with the added lemon juice.
After 15 minutes, take the sheet pan out of the oven, flipping and rearranging the mushroom caps so 1/3 of the sheet pan is available for the asparagus and tomatoes. Put everything back in the oven together for another 10 minutes
Remove sheet pan from the oven and divvy everything up into 4 portions!

See how we calculate recipe costs here.

Notes

*I prefer Yukon Gold potatoes because they’re naturally creamy, and the thin skins mean I don’t have to peel them, which saves even more time. But if you prefer a different type of potato, feel free to use those instead. The key here is to cut them into small, 2-inch-sized pieces so they cook evenly and quickly in the oven.

**Fresh lemon definitely tastes the best, but you can use bottled lemon juice if that’s all you have. You need about 1.5 Tbsp of lemon juice for this recipe.

Nutrition

how to make a One Pan Mushroom Steak Dinner step-by-step photos

The ingredients for a one pan mushroom steak dinner.

Prepare the ingredients: Gather all of your ingredients and preheat your oven to 400°F. Line a baking sheet with parchment paper.

Slices Yukon gold potatoes on a parchment-lined sheet pan.

Roast the potatoes: Half or quarter 1 lb. Yukon Gold potatoes into 2-inch-sized pieces. I left the skin on mine, but you can peel your potatoes if preferred. In a bowl, toss the potatoes with 1 Tbsp olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Arrange them on 1/3 of your parchment-lined baking sheet and bake in the oven for 20 minutes. Place the bowl to one side for now (no need to wash it!) and prep your mushrooms while the potatoes roast.

A spoon scooping the gills out of a portobello mushroom.

Clean the mushrooms: Wipe away any dirt from 4 large portobello mushroom caps with a dry or damp towel. Using a spoon, gently scrape out the ”gills” from the underside of the mushrooms.

A balsamic marinade being poured into a bag of portobello mushroom caps.

Marinate the mushrooms: Put the cleaned mushroom caps into a large Ziplock bag. Add 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, 2 cloves minced garlic, ¼ tsp dried thyme, and ¼ tsp black pepper to the bag with the mushrooms. Toss until each mushroom is well coated with the balsamic marinade.

Roasted potatoes and marinading portobello mushroom caps on a sheet pan.

Roast the mushrooms: After the potatoes have been in the oven for 20 minutes, remove the sheet pan from the oven and place the mushroom caps next to the potatoes. They will take up most of the sheet pan at this point! But don’t worry, they’ll shrink a bit as they roast in the oven. Put the sheet pan back into the oven for 15 minutes while you prep the asparagus and tomatoes.

Chopped asparagus and grape tomatoes in a bowl with half a lemon being squeezed over top.

Prepare the veggies: Add 1 bunch of chopped asparagus and 3 oz. of grape tomatoes to the mixing bowl in which you seasoned the potatoes. Squeeze ½ a lemon over the veggies and toss until coated in the leftover spices from the potatoes with the added lemon juice.

Potatoes, mushroom caps, chopped asparagus. and grape tomatoes on a sheet pan to make a one pan mushroom steak dinner.

Roast the asparagus and tomatoes: After the mushrooms have roasted for 15 minutes, remove the sheet pan from the oven, flipping and rearranging the mushroom caps so 1/3 of the sheet pan is available for the asparagus and tomatoes. Add the asparagus and tomatoes to the baking sheet and return it to the oven for 10 minutes.

Serve: Remove the sheet pan from the oven. Portion out your mushroom steak dinner into four servings, and enjoy!

A mushroom steak dinner on a plate with a fork taking some of the mushroom.

Variations to Try!

This sheet pan mushroom steak dinner is already a family favorite at my house, but if you’re in the mood to change things up, here are some fun variations you could try:

Switch up the veggies: The timings in this recipe are already perfect, so if you want to swap the veggies out, you’ll need to adjust the cooking times accordingly. For example, sweet potatoes (depending on their size) will be ready in roughly the same amount of time as the potatoes in this recipe, while Brussels sprouts will cook similarly to the mushrooms.
Try a different marinade: The balsamic marinade is one of my favorites because it gives the mushrooms a nice tangy richness, but you could definitely mix it up! Our steak marinade recipe would work well in this recipe (it’s not veggie or vegan because of the Worcestershire sauce, but still super delicious), or you can try any other marinade you love.
Add a sauce at the end: For a little extra kick, you could drizzle a sauce over your mushroom steaks before serving! Chimichurri is one of my go-to’s when I want something tangy and fresh. A vegan peppercorn sauce could also be amazing.

How to Store & Reheat Leftovers

Store any leftovers from your one-pan mushroom steak dinner in separate airtight containers in the refrigerator for up to 3-4 days. You can reheat them in the oven (keeping in mind the potatoes will take longer to heat through than the mushrooms), on the stovetop, or in the microwave. I’d go for the oven or stovetop for the best results, as the microwave will make everything much softer.

Sheet Pan Portobello Fajitas

$10.81 recipe / $2.70 serving

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Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

Marinara being spooned over a spinach stuffed portobello mushroom

Spinach Stuffed Portobellos

$7.23 recipe / $1.81 serving

The post One Pan Mushroom Steak Dinner appeared first on Budget Bytes.

Cheesy Vegetarian

Easy Mediterranean Lentil Meatballs

Don’t you just love it when a recipe is as simple as ‘mix + bake’? No pre-cooking, no unnecessary extra steps – just mix together all of the ingredients, and pop it in the oven. And that’s just the case for these vegetarian lentil meatballs (lentil balls? vegeballs? meatlessballs?). They couldn’t be easier.

Other easy ‘mix and bake’ recipes → easy nut roast; baked fajita rice; Boursin pasta.

Vegetarian Mediterranean lentil meatballs served with spaghetti and tomato sauce.

I served my lentil balls with spaghetti and tomato sauce – spaghetti and meatballs is such a classic that’s hard to improve on. If you prefer, you could equally serve these vegetarian meatballs with couscous and tzatziki, stuffed into pitta bread, or even just eaten straight from the oven (no judgment here). They’re packed with Mediterranean-inspired flavours, and they’re super versatile.

Mediterranean lentil meatballs on a baking tray.

What’s in these Lentil Meatballs?

The basic recipe for these lentil meatballs is canned lentils + flour + egg (the same base I used for my cheesy lentil burgers). Once you’ve got that far, you can jazz things up however you like. I added:

black olives
sun-dried tomatoes
parmesan-style cheese
fresh basil
garlic

If you like, you could easily switch things up to bring a different flavour profile to your meatballs – maybe you could make a Tex-Mex version, or use some Indian spices, for example.

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make these vegetarian meatballs. See the printable recipe card below for detailed ingredient quantities.

cooked lentils. I used lentils from a can, because they’re so convenient – just drain them well, and they’re ready to use. If you can’t get canned lentils, you can boil dried brown or green lentils until they’re soft, then continue with the recipe as written. I would not recommend using red lentils for this recipe, as they will not give quite the same end result.
eggs
plain flour (I used wholemeal for extra fibre)
sun-dried tomatoes
black olives
parmesan-style cheese. ‘Real’ parmesan isn’t vegetarian, but there are plenty of vegetarian alternatives, which are very similar. Often, supermarkets sell a generic ‘Italian hard cheese’, which is usually vegetarian.
fresh basil
garlic granules

Spaghetti with tomato sauce and Mediterranean lentil meatballs.

Printable Instructions

Mediterranean Lentil Meatballs

Easy vegetarian lentil meatballs, made extra tasty with Mediterranean-inspired ingredients. These are so simple – just mix and bake!

Course Main meal

Cuisine Italian, Mediterranean

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings meatballs

Calories 216kcal

Author Becca Heyes

Ingredients

2 x 390g tins green lentils, thoroughly drained (470g, or ~ 2 2/3 cups, in total when drained)
2 eggs
2 Tablespoons sliced black olives, roughly chopped
5 pieces sun-dried tomatoes, roughly chopped
50 g (~ 1/2 cup) finely grated vegetarian parmesan-style cheese
1 teaspoon garlic granules
Few sprigs fresh basil, roughly chopped
85 g (~ 2/3 cup) plain flour (I used wholemeal)

Instructions

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Add all of the ingredients, except for the flour, to a large mixing bowl. Use a fork to mix the ingredients thoroughly. It’s fine if the lentils get a little mashed up.
Add the flour, and mix well to combine.
Lightly grease a baking sheet. Use clean hands to form the mixture into ball shapes, and place them on the tray. The mixture will be quite sticky – they don’t have to be perfect balls. I managed to get 25 balls from the mixture.
Bake for approximately 20-25 minutes, until the lentil balls are slightly crispy and just firm.
Serve with spaghetti and tomato sauce, if desired.

Nutrition

Recipe FAQs

Can I prepare these lentil balls in advance?

You could certainly mix together the ingredients in advance, and then store the mixture in a sealed container in the fridge for a day or so, until you’re ready to shape and bake the balls. The meatballs are tastiest when freshly baked, but if needed, you could even bake them in advance, and then reheat when you’re ready to eat them.

Can I freeze these lentil meatballs?

I didn’t experiment with freezing these balls, but it’s the sort of recipe I have had luck with freezing in the past, so I definitely think it’s worth a try.

How should I reheat leftover vegetarian meatballs?

The easiest way to reheat these lentil meatballs is in the microwave. They do dry out a little and lose their crispiness when reheated, but they’re still tasty. Alternatively, you could re-crisp them in the oven or air fryer.

How should I serve vegetarian lentil balls?

I served my meatballs with spaghetti and tomato sauce, which worked beautifully. You could alternatively serve them stuffed into pitta bread with some tzatziki, or alongside some mashed potato.