• Kristy McInnis


All vegan, gluten free, and nut free! I mean we all want to eat, feel good, and to impress the people we love! So if you have 20 minutes you have enough time to make a FAB meal.

I have been making this recipe like it’s my part time job and needed to share! First we will make Portobello steaks that are topped with this super simple and yummy aioli

Portobello Steaks topped with Pesto Aioli



Make sure to first remove the stems from the portobello caps and wash them off with some organic vegetable wash. Then wipe them off with a paper towel and line them up in a shallow dish.

For the marinade- Whisk together in a small bowl, the balsamic glaze, oil, tamari, oregano, salt and pepper. Then dump it over the mushrooms, making sure to cover the mushrooms and let soak for about 5 minutes. If there is anything left I use it to top the mushrooms before I put on the aioli.

In another small bowl (I prefer glass so you can set it on the table and it still looks cute!!) combine the rest of the ingredients and you can just dump them all in! Throw in your sriracha, mayo, lemon zest/juice, basil, garlic, and cayenne pepper. I cut up my garlic very, very small and some people prefer to use a blender to make everything smooth. Set this aside.

Grease a cast iron pan and put it on medium heat. Place the portobello caps in and cook 5-7 minutes a side! Top with both sauces and serve!

While these are cooking it is time to make your very simple, but yummy salad!

Avocado and Tomato Salad


Combine all ingredients in a small bowl and let set for 5 minutes! Serve and enjoy!!

Let me know if any of you dolls try this!



Photography by Steffi Kutcher