These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant based alternative whether you are vegan or just looking for a meatless Monday recipe!
Leading a plant based lifestyle, one of the most common questions I get is “how can you give up meat?” Well, they’ve never tried my portobello steaks! These are so great for any recipe: steak sandwiches, steak and tofu eggs, steak salad, in a pasta with some green veggies, or simply as a main dish.
How to make portobello steaks
These are so easy to make you will want to keep this recipe in your ‘go to’ file! First whip up the 6 ingredient marinade. Next make the marinade in a small bowl and set to the side. Then gently clean the mushrooms. Remove the stems and take out some of the gills with a spoon. This step does not need to be perfect since we are not stuffing the mushrooms. Then use a dry paper towel to rub any dirt from the tops of the mushrooms. Place the mushrooms in a large ziplock bag or shallow dish and add the marinade. You can do this ahead of time and let them marinate in the fridge for up to 12 hours. If you are short on time, 5-10 minutes will do the trick. The mushrooms do not need to be submerged in the marinade, trust me, they will soak it right up! If you want a more ‘grilled’ taste, feel free to add a couple of drops of vegan liquid smoke. I will sometimes add red pepper flakes, just be careful, mushrooms are like a sponge, as a result they will soak up the flavorings! Last step: grill on each side for 4 minutes!Print
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant based alternative wether you are vegan or just looking for a meatless Monday recipe!
4 large portobello mushrooms
3 TBSP balsamic vinegar
3 TBSP vegan worcestershire sauce
2 TBSP olive oil
2 cloves garlic, minced
1 tsp onion powder
salt and pepper to taste
- Remove stems and clean the mushrooms, set aside. Add all the remaining ingredients to a small bowl and mix.
- Using a large zip lock bag, place the mushrooms inside and pour the marinade in. (you can use a shallow dish instead). Turn the mushrooms/bag so the marinade gets evenly coated. Let marinaded mushrooms sit for a minimum of 5 minutes and up to 12 hours in fridge.
- Get a large skillet over high heat, spray with a non-stick cooking spray. Grill mushrooms for 4 minutes on each side. This is the same if you are using a BBQ, place directly on hot greased grill for 4 minutes each side.
- When the mushrooms are heated through and have some beautiful grill marks, remove and serve!
- If you are going to slice them, let them cool 2 – 3 minutes, the inside will be very hot.
I used large portobello mushrooms for this recipe, you could use baby bellas if that is all you can find. Just leave whole and cook for 4 minutes, stir and cook for another 4 minutes.
These will keep in the fridge for 3 to 4 days. I do not recommend freezing them.
Nutritional content is for 1 large portobello.
Please remember to PIN this recipe for future reference!
- Category: dinner
- Method: easy
- Cuisine: vegan
Keywords: portobello, vegan, plant based, vegan steaks, mushroom