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

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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.