Grilled, sliced portobello mushrooms on a white plate with a side of parsley

Portobello Steaks

  • Author: Candice
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4 1x


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


  1. Remove stems and clean the mushrooms, set aside.  Add all the remaining ingredients to a small bowl and mix.
  2. 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.
  3. 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.
  4. When the mushrooms are heated through and have some beautiful grill marks, remove and serve!
  5. 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