Why You’ll Love This Recipe
Portobello mushrooms have a robust, hearty texture that makes them ideal for grilling or searing like a steak. This recipe enhances their natural earthiness with a flavorful marinade, resulting in juicy, tender “steaks” that even meat lovers will enjoy. They’re easy to prepare and versatile for various meals.
Ingredients
4 large portobello mushroom caps, cleaned and stems removed
1/4 cup olive oil
3 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp dried thyme or rosemary
1 tsp soy sauce or tamari
Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare Marinade:
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, soy sauce, salt, and pepper.
Marinate Mushrooms:
Place mushroom caps in a shallow dish or resealable bag.
Pour marinade over mushrooms, turning to coat evenly.
Let marinate for at least 30 minutes, up to 2 hours.
Cook Mushrooms:
Grilling: Preheat grill to medium-high heat. Grill mushrooms 5-7 minutes per side until tender and slightly charred.
Pan-Searing: Heat a skillet over medium-high heat. Cook mushrooms 5-7 minutes per side until golden and cooked through.
Serve:
Serve warm, optionally topped with fresh herbs or a drizzle of extra marinade.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Marinating time: 30 minutes
Cook time: 15 minutes
Total time: 55 minutes
Variations
Cheesy: Add a slice of provolone or mozzarella on top during the last minute of cooking.
Spicy: Add crushed red pepper flakes or hot sauce to the marinade.
Herbaceous: Use fresh herbs like basil or parsley for garnish.
Stuffed: Fill mushrooms with sautéed spinach and cheese before cooking.
Sauces: Serve with chimichurri, garlic butter, or mushroom gravy.
Storage/Reheating
Storage: Store cooked mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet or microwave.
FAQs
Can I use other mushrooms?
Portobello mushrooms work best for steaks due to their size and texture.
How do I clean mushrooms?
Wipe with a damp cloth or soft brush; avoid soaking in water.
Can I freeze cooked mushroom steaks?
Yes, freeze in airtight containers for up to 2 months.
How do I prevent mushrooms from drying out?
Marinate well and avoid overcooking.
Can I bake mushrooms instead?
Yes, bake at 400°F for 15-20 minutes, flipping halfway.
Are portobello mushrooms nutritious?
Yes, they’re low-calorie, high in fiber, and rich in antioxidants.
Can I grill mushrooms without marinade?
Yes, but marinating enhances flavor and tenderness.
How thick should the mushroom caps be?
Large, thick caps work best for a meaty texture.
Can I serve these as a burger substitute?
Absolutely, they make great vegetarian burger patties.
What sides pair well?
Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Conclusion
Best Portobello Mushroom Steaks are a flavorful, hearty, and easy-to-make vegetarian dish that offers the satisfying texture and taste of a classic steak dinner. Perfectly marinated and cooked, these mushrooms deliver a delicious meal that’s sure to please vegetarians and meat-eaters alike.
Best Portobello Mushroom Steaks
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55-65 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Best Portobello Mushroom Steaks are a flavorful, meaty vegetarian alternative to traditional steak. Marinated in a savory balsamic and garlic mixture, these large mushroom caps are grilled or pan-seared to juicy perfection. Perfect as a main dish or alongside your favorite sides, they offer a rich umami flavor with tender texture.
Ingredients
-
4 large portobello mushroom caps, cleaned and stems removed
-
1/4 cup olive oil
-
3 tbsp balsamic vinegar
-
2 cloves garlic, minced
-
1 tsp dried thyme or rosemary
-
1 tsp soy sauce or tamari
- Salt and freshly ground black pepper, to taste
Instructions
-
Prepare Marinade:
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, soy sauce, salt, and pepper. -
Marinate Mushrooms:
Place mushroom caps in a shallow dish or resealable bag.
Pour marinade over mushrooms, turning to coat evenly.
Let marinate for at least 30 minutes, up to 2 hours. -
Cook Mushrooms:
Grilling: Preheat grill to medium-high heat. Grill mushrooms 5-7 minutes per side until tender and slightly charred.
Pan-Searing: Heat a skillet over medium-high heat. Cook mushrooms 5-7 minutes per side until golden and cooked through. -
Serve:
Serve warm, optionally topped with fresh herbs or a drizzle of extra marinade.
Notes
Add a slice of provolone or mozzarella cheese on top during the last minute of cooking for a cheesy twist.Spice up the marinade with crushed red pepper flakes or hot sauce.Garnish with fresh basil or parsley for added freshness.Stuff mushrooms with sautéed spinach and cheese before cooking for a hearty variation.Serve with chimichurri, garlic butter, or mushroom gravy sauces.
