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

Close up side view of a marinated portobello mushroom burger topped with a slice of tomato and two red onion rings.

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.

Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!