Grilled Portobello Mushroom Steaks
Mushroom lovers rejoice! Portobello mushroom steaks are the perfect alternative to traditional beef steaks. These meaty, thick mushroom caps are marinated in a flavorful mixture of balsamic vinegar, garlic, and herbs, giving them a savory, umami-packed taste. When grilled, they develop a juicy, tender texture that's simply irresistible. Serve them on a toasted bun with your favorite toppings, and you'll have a BBQ favorite in no time.
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Ingredients
- 4 large portobello mushrooms stems removed and brushed clean
MARINADE
- 3 tbsp balsamic vinegar
- 1 tbsp gluten-free tamari Note 1
- 2 tbsp grapeseed oil or preferred oil
- 1-2 tbsp worcestershire sauce Note 2
- 1 tsp smoked parioka
- 1 large garlic clove minced or crushed
- 1/2 tsp granulated onion
- salt and fresh cracked pepper to taste
Instructions
- In a large and shallow baking dish, whisk all the marinade ingredients together. You may need to taste and experiment with quantities. Just remember the flavors will be more intense than the cooked food.
- Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. LLeave it in the fridge for at least 20 minutes or longer flipping and brushing again midway through the marinating time.
- Heat a Grill, Grill Pan OR Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top (they should sizzle when they hit the pan). Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes.
- Great served with a side salad.
Notes
Note 1: Low-sodium soy sauce can be used as a substitute.
Note 2: Steak sauce or Maggi make good alternatives. Vegan Worcestershire sauce is more difficult to find but is another option.