Prime Rib Portabella with Pan-Fried Brussels and Pomegranate

Shaina from Food for My Family displays the “meaty” portabella in a festive mushroom entrée that is perfect for a holiday feast.

Being a dinner host can be difficult if you have several allergies or lifestyle choices to contend with. As a former vegetarian, I can definitely relate to the feeling when you’d go for dinner and the only thing to eat might be the dinner roll and a side salad.

When you get the right chef, with the right understanding, the meatless option often excites me more than what they have placed in front of me. Vegetables are pretty when prepared with care. As a mushroom lover, there is nothing better than using a hearty portabella as a replacement for meat. Garnished with the colors of the season, it’s a festive win for the meatless crowd.

This dish is a great meat substitute for your Christmas dinner companions, but it also makes a glorious side to the prime rib for your omnivorous bunch. Or you can just eat it on its own at home for lunch because it’s easy to whip together.

Prime Rib Portabella with Pan- Fried Brussels and Pomegranate

Serves 3-6


  • 6 portabella mushroom caps
  • 2 tablespoons Worcestershire (anchovy-free variety or Henderson’s Relish)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil or safflower oil
  • 3 cups Brussels sprouts, shaved
  • 1/4 teaspoon salt
  • 1 cup pomegranate arils (seeds)


  1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
  2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
  3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps and sprinkle with pomegranate seeds. Serve immediately.


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