Grilled Portobello Mushroom Steaks (Printable)

Marinated and grilled Portobello mushroom caps make a satisfying umami-rich plant-based main course.

# What You’ll Need:

→ Vegetables

01 - 4 large Portobello mushroom caps, stems removed and wiped clean

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons soy sauce (use tamari for gluten-free)
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon salt

# How To Make It:

01 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, chopped rosemary, smoked paprika, black pepper, and salt until well combined.
02 - Place the Portobello mushroom caps gill-side up in a large baking dish or a resealable plastic bag. Pour the marinade evenly over the mushrooms and let them marinate for at least 15 minutes, or up to 2 hours for deeper flavor, turning halfway through.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, reserving any excess for basting.
04 - Place the mushrooms cap-side down on the hot grill. Cook for 5 to 6 minutes per side, basting occasionally with the reserved marinade, until the mushrooms are tender and nicely browned.
05 - Serve the grilled Portobello steaks hot as a main course, or slice them for use in sandwiches, wraps, or salads.

# Expert Tips:

01 -
  • The marinade doubles as a basting sauce so nothing goes to waste and every bite is layered with flavor.
  • They cook in under fifteen minutes which makes them perfect for weeknights when you want something impressive without the effort.
02 -
  • Do not wash Portobello caps under running water because they act like sponges and get soggy so just wipe them with a damp cloth.
  • If you do not have a grill a four hundred twenty five degree oven for twenty minutes works wonders and still gives great flavor.
03 -
  • Remove the stems before marinating because they are tough and woody but save them for making vegetable stock later.
  • Let the mushrooms rest for two minutes after grilling so the juices redistribute and every bite stays juicy.

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