Grill-Pan Portobello Steaks with Melted Feta & Ikarian Green Herb Pesto
Big flavors don’t require meat.These deeply charred grill-pan portobello steaks take one of Greece’s most important flavor foundations—ladolemono (olive oil and lemon)—and apply it to vegetables in a way that feels indulgent and satisfying. Large portobello caps soak up garlic, oregano, olive oil, and lemon before hitting a smoking grill pan and getting pressed hard for deep caramelization and maximum umami. Finished with softened feta and served over a vivid Ikarian-inspired herb pesto, this dish channels the spirit of one of Greece’s Blue Zones, where herbs, olive oil, vegetables, and moderation are everyday practice.No outdoor grill required.Perfect for entertaining, weeknight dinners, or anyone trying to eat more vegetables without sacrificing flavor. The result is rich, savory, herbaceous, and unmistakably Mediterranean.
Ingredients
Portobello Marinade
- 4 large portobello mushroom caps stems removed
- 5 Tbsp Greek extra virgin olive oil
- Juice of ½ lemon
- 2 garlic cloves grated
- 1 tsp dried Greek oregano
- 1 tsp sea salt
- ½ tsp black pepper
Ikarian Green Herb Pesto (Dairy-Free)
- 30 g flat-leaf parsley
- 20 g fresh mint reserve some
- 15 g oregano leaves
- 40 g walnuts toasted
- 25 g hazelnuts toasted and skins removed
- 1 garlic clove
- 1 Tbsp lemon juice
- 80 ml Greek extra virgin olive oil
- Sea salt and black pepper
Warm Feta Finish
- 150 g Greek feta cut into 4 slabs
- Zest of ½ lemon
- Fresh mint torn
- Fresh cracked pepper
- Extra virgin Greek olive oil
Instructions
Marinate the Mushrooms
-
Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
-
Arrange mushrooms gill-side up and spoon half the marinade into the gills.
-
Flip and brush the tops.
-
Rest 20–30 minutes only.
Make the Herb Pesto
-
Add parsley, mint, oregano, walnuts, hazelnuts, garlic, and lemon juice to a food processor.
-
Pulse until coarse.
-
Slowly drizzle in olive oil until the pesto just comes together.
-
Season.
Grill the Portobellos
-
Heat a cast-iron grill pan until smoking.
-
Remove mushrooms from marinade.
-
Place gill-side down first.
-
Press firmly for 30 seconds.
-
Cook 4–5 minutes untouched.
-
Flip.
-
Cook another 3–4 minutes.
-
Melt the Feta
-
Place one feta slab over each mushroom.
-
Cover loosely.
-
Steam 90 seconds–2 minutes until soft and creamy.
-
Finish & Serve
-
Spread pesto generously across each plate.
-
Top with mushroom.
-
Finish with:
-
Lemon zest
-
Torn mint
-
Black pepper
-
Drizzle of EVOO
-
Serve immediately.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
