Grilled Portobello Mushroom Steaks Recipe

Introduction

Grilled Portobello Mushroom Steaks offer a smoky, juicy, and flavorful alternative to traditional grilled meats. Perfectly marinated and seared, these steaks are a satisfying choice for both vegans and meat-eaters alike.

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

1. Step 1: In a large, shallow baking dish, whisk together the balsamic vinegar, tamari, grapeseed oil, vegan Worcestershire sauce, liquid smoke, garlic, granulated onion, salt, and pepper. Taste and adjust seasoning if desired; note that the flavors will intensify during marinating.
2. Step 2: Add the mushrooms to the dish and generously brush or spoon the marinade over all sides. Let them sit for 10-20 minutes, flipping and brushing again halfway through.
3. Step 3: Preheat a grill, grill pan, or skillet over medium-high heat. When hot, brush with oil and place the mushrooms onto the surface—they should sizzle immediately. Avoid moving them; gently press down with a spatula or tongs to ensure even contact. Sear for 4-5 minutes until browned.
4. Step 4: Flip the mushrooms, brush with more oil or marinade if desired, and grill the other side for another 4-5 minutes, until tender and caramelized. Serve immediately and enjoy!

Tips & Variations

• Dry brushing mushrooms instead of washing preserves their texture; avoid soaking them in water.
• For extra smoky flavor, add an additional teaspoon of liquid smoke or a pinch of smoked paprika to the marinade.
• Serve topped with fresh herbs like parsley or thyme for a fresh contrast.
• These steaks also work great sliced thin and added to sandwiches or salads.

Storage

Store leftover grilled Portobello mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to maintain their tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of minced or crushed?

Yes, fresh garlic minced or crushed works best for full flavor. Garlic powder can be used in a pinch but will yield a milder taste.

What if I don’t have liquid smoke?

If you don’t have liquid smoke, substitute with 1 teaspoon of smoked paprika to add a smoky aroma without liquid smoke’s intensity.

Grilled Portobello Mushroom Steaks Recipe

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★★★★★

4.7 from 146 reviews

These Grilled Portobello Mushroom Steaks are a delicious, vegan-friendly alternative to traditional steaks. Marinated in a flavorful blend of balsamic vinegar, tamari, vegan Worcestershire sauce, liquid smoke, and garlic, these mushrooms are grilled to perfection for a smoky, tender, and juicy dish that’s perfect for a quick, healthy meal.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Marinade and Mushrooms

• 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 oil)
• 1 tablespoon vegan Worcestershire sauce (substitute vegan steak sauce)
• 1–2 teaspoons liquid smoke (or 1 teaspoon smoked paprika as substitute)
• 1 large garlic clove, minced or crushed
• 1/2 teaspoon granulated onion
• Salt and fresh cracked pepper, to taste

Instructions

1. Prepare the Marinade: In a large shallow baking dish, whisk together balsamic vinegar, tamari, grapeseed oil, vegan Worcestershire sauce, liquid smoke, minced garlic, granulated onion, salt, and pepper. Taste the marinade and adjust seasonings if needed, keeping in mind the flavors will concentrate during marination.
2. Marinate the Mushrooms: Add the cleaned portobello mushrooms to the marinade dish. Brush the marinade generously on all sides of each mushroom. Alternatively, spoon marinade over them to ensure even coverage. Allow mushrooms to sit and absorb flavors for 10-20 minutes, flipping and brushing with more marinade halfway through.
3. Preheat the Grill or Pan: Heat a grill, grill pan, or heavy skillet on medium-high until fully hot. Lightly brush the grill or pan with oil to prevent sticking.
4. Grill the Mushrooms: Place the marinated mushrooms on the hot grill or pan. They should sizzle upon contact. Avoid moving them initially; gently press down with a spatula or tongs to ensure good contact. Grill the mushrooms for 4-5 minutes to achieve a nice sear.
5. Flip and Finish Cooking: Turn the mushrooms over and continue grilling the other side for another 4-5 minutes until browned and tender. Add more oil or brush additional marinade as desired during cooking to enhance flavor and prevent drying.
6. Serve: Remove mushrooms from heat and enjoy them as a satisfying main dish or side.

Notes

• Use dry brushing to clean mushrooms instead of washing with water to prevent them from becoming soggy.
• Adjust the amount of liquid smoke or smoked paprika according to your preferred smoky intensity.
• You can use a grill, grill pan, or skillet depending on your available equipment and weather conditions.
• For extra flavor, allow mushrooms to marinate for the full 20 minutes or longer if time allows.
• These mushroom steaks pair well with side dishes like roasted vegetables, salads, or grains.

Keywords: grilled portobello mushroom steaks, vegan mushroom steaks, plant-based main dish, grilled mushrooms, vegan barbecue recipes