Portobello mushroom steaks are super easy to make, they can be grilled indoors or outside on the barbecue. They have a nice meaty flavor making them a great vegan steak replacement. This is such an easy recipe. Brush the mushrooms with this quick and tasty marinade, grill, and serve. Simple and delicious!
What Do I Need?
- Worcestershire Sauce
- Olive Oil
- Red Balsamic Vinegar
- Rosemary (dried or fresh)
- Soy Sauce
- Garlic Powder (or fresh chopped garlic)
- Paprika
How To Make
Rinse and pat dry your portobello mushroom steaks.
SHOULD I REMOVE THE STEMS?
Some people prefer to remove the stems since they are a little tougher in texture. I personally leave mine on. I don’t mind them, especially when they are fully cooked and marinated.
In a shallow baking dish, whisk all your marinade ingredients together. Taste and add more of ingredients as needed. I don’t typically like to measure, I think tasting and eyeing it as you go is best.
Allow your mushrooms to marinate all day, covered, and store in the fridge. Can also be marinated a few hours before grilling.
Heat a grill pan on medium-high heat (can also be barbecued) When pan is fully heated, Grill your mushrooms top sides down first. They should sizzle in order to get those grill marks. Once you see the mushrooms start to soften and flatten out a but, flip them over and grill the bottom sides. I also like to pour the remaining marinade into the pan. Keep grilling until your mushrooms appear fully cooked, soft, and juicy.
These mushroom steaks taste delightful with a side of baked potatoes and sautéed asparagus. If you’re not in the mood for potatoes and asparagus, just about any side you would serve with a regular steak goes well.
Portobello mushrooms can also be served as a side to a main dish as they work great both ways.
GRILLED PORTOBELLO MUSHROOM STEAKS
Equipment
- Grill pan or barbecue
Ingredients
- Olive Oil
- Worcestershire Sauce
- Red Balsamic Vinegar
- Rosemary Dried and/or Fresh
- Soy Sauce
- Fresh Chopped Garlic Replacement / Garlic Powder
- Paprika
Instructions
- In a shallow baking dish, whisk all your marinade ingredients together. Taste and add more of ingredients as needed. I don’t typically like to measure, I think tasting and eyeing it as you go is best.
- Allow your mushrooms to marinate all day, covered, and store in the fridge. Can also be marinated a few hours before grilling.
- Heat a grill pan on medium-high heat (can also be barbecued) When pan is fully heated
- Grill your mushrooms top sides down first. They should sizzle in order to get those grill marks. Once you see the mushrooms start to soften and flatten out a but, flip them over and grill the bottom sides.
- Pour the remaining marinade into the pan. Keep grilling until your mushrooms appear fully cooked, soft, and juicy.
Notes
Serve with a side of baked potatoes and sautéed asparagus.