Portobello Mushroom Steak, Red Cabbage and Broccoli Rabe

1 sweet potato slice ¼ inch thick

¼ teaspoon cup olive oil

¼ teaspoon Sandra’s Spice

⅛ teaspoon Sea salt

¼ teaspoon Lea Perrins Worcestershire sauce

apple cider vinegar

1 tablespoon molasses

1 teaspoon steak seasoning

4 large Portobello mushrooms

1 cup finely chopped red cabbage

1 teaspoon finely chopped garlic

2 brunches broccoli rabe

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ cup finely chopped parsley

Pre-heat oven to 450. In a medium baking tray, cover with aluminum foil and set aside.

(While the oven is pre-heating prepare marinades).

In a small bowl add ¼ cup olive oil, ¼ teaspoon Sandra’s Spice, a pinch of sea salt and mix well. Use a pastry brush to lightly coat the sweet potato slices on each side, place on baking tray and bake for 10-15 minutes.

Marinade for Mushrooms

In a small bowl add ¼ teaspoon Lea Perrins Worcestershire sauce, ¼ teaspoon apple cider vinegar, 1 teaspoon molasses, 1 teaspoon McCormicks steak seasoning, ¼ cup olive oil and mix well.

In a medium sauté pan over low heat, lightly coast with cooking spray. Use a pastry brush to coat the mushroom fins with marinade. Place mushrooms in sauté pan fin side up and cover for 8 minutes or until mushrooms are cooked.

Marinade for Red Cabbage

In a small bowl add 2 tablespoons apple cider vinegar, 1 teaspoon agave, ¼ teaspoon smoked paprika, ¼ teaspoon Sandra’s Spice, a pinch of sea salt, black pepper and mix well.

In a medium pan over medium heat, lightly coat with cooking spray. Add red cabbage, garlic and red cabbage marinade, stir well for 2 minutes and remove from heat. Add cooked mushroom and cover off the heat.

Over medium heat, use the mushroom pan with the juices and add broccoli rabe, ¼ teaspoon onion powder, ¼ garlic powder, a pinch of sea salt and black pepper and stir well for 2 minutes.

Place mushroom on serving plate. Add parsley to red cabbage, stir and place over mushroom fins, add sweet potato slices and broccoli rabe.