Name: Grilled Portobello Mushroom Steaks Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 large portobello mushrooms, stems removed and dry brushed clean; 3 tablespoons balsamic vinegar; 3 tablespoons gluten-free tamari (substitute soy sauce if preferred); 2 tablespoons grapeseed oil or preferred cooking oil; 1 tablespoon vegan Worcestershire sauce (can substitute vegan steak sauce); 1-2 teaspoons liquid smoke (or substitute 1 teaspoon smoked paprika); 1 large garlic clove, minced or crushed; 1/2 teaspoon granulated onion; Salt and freshly cracked black pepper, to taste

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Introduction

Grilled Portobello Mushroom Steaks are a flavorful and satisfying plant-based entrée perfect for any meal. These mushrooms soak up a rich, smoky marinade and develop a delicious sear on the grill or stovetop. They’re easy to make and great for gluten-free and vegan diets.

The image shows a white plate on a white marbled surface filled with two thick, round grilled burger patties on the left side, each with clear dark grill marks and sprinkled green herbs on top. To the right, there is a small pile of light brown roasted baby potatoes with a slightly crispy texture and green herb garnish. Above the potatoes lies a row of bright green grilled asparagus spears with slight char marks. A silver fork is placed to the left side of the plate, resting partially on the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large portobello mushrooms, stems removed and dry brushed clean (see note)
3 tablespoons balsamic vinegar
3 tablespoons gluten-free tamari (substitute soy sauce)
2 tablespoons grapeseed oil (or preferred oil)
1 tablespoon vegan Worcestershire sauce (substitute vegan steak sauce)
1-2 teaspoons liquid smoke (substitute with 1 teaspoon smoked paprika)
1 large garlic clove, minced or crushed
1/2 teaspoon granulated onion
Salt and fresh cracked pepper, to taste

Instructions

Step 1: In a large, shallow baking dish, whisk together all the marinade ingredients. Taste and adjust seasoning if desired; keep in mind the flavors will concentrate during cooking.
Step 2: Add the mushrooms to the dish and generously brush or spoon the marinade on all sides. Let them sit for 10-20 minutes, flipping and brushing again halfway through.
Step 3: Heat a grill, grill pan, or skillet over medium-high heat. When hot, brush with oil and place mushrooms in the pan—they should sizzle. Do not move them; gently press down with a spatula or tongs.
Step 4: Sear the mushrooms for 4-5 minutes, then flip and sear the other side for another 4-5 minutes. Add more oil or marinade if needed. Cook until browned and tender, then serve immediately.

Tips & Variations

For the best flavor, remove mushroom stems and wipe mushrooms dry instead of washing to prevent sogginess.
Try adding fresh herbs such as thyme or rosemary to the marinade for an herbal twist.
If you don’t have liquid smoke, smoked paprika adds a subtle smoky note without overpowering.
Serve the mushrooms over rice, inside a bun as a sandwich, or alongside roasted vegetables for a complete meal.

Storage

Store leftover grilled portobello steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or warm in the oven until heated through. Avoid the microwave to keep the texture tender.

How to Serve

The dish shows a white plate with three thick slices of dark brown cooked meat stacked on each other on the left side. To the right, there is a small pile of bright green peas. The meat has some sauce on top and is sprinkled with small green herb pieces. A silver fork is placed diagonally on the plate, with the tines resting on the meat and the handle moving off the lower edge of the plate, held by a woman's hand. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the mushrooms instead of grilling?

Yes, you can bake the marinated mushrooms at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until tender and browned.

How do I clean portobello mushrooms properly?

To keep mushrooms from soaking up water, gently brush off any dirt with a dry paper towel or soft brush. Avoid rinsing them under water directly unless necessary, then pat dry immediately.