Grilled Portobello Mushroom Steaks
These Grilled Portobello Mushroom Steaks are the best meatless entree to impress all of your dinner guests! Made with a quick and delicious marinade, these grilled portobello mushrooms are healthy, naturally vegan, gluten-free, keto, allergy-free, and paleo! Juicy, meaty, and tender, these mushroom caps are easy and ready in 20 minutes, served whole, sliced, or as a burger!
- Prep Time: 12 Minutes
- Cook Time: 8 Minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
- Category: Main, Side
- Method: Grill
- Cuisine: American
Ingredients
Scale
- 2 Large Portobello Mushrooms
- 2 TB Balsamic Vinegar
- 2 Tsp Coconut Aminos or Vegan Fish Sauce
- 1 Tsp Extra Virgin Olive Oil
- 1 Tsp Dried Oregano
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Smoked Paprika (optional)
- Salt + Black Pepper (to taste)
Instructions
- Clean the portobello mushrooms by lightly brushing away any dirt and debris from the outside, gently popping the stem off with your hands, or slicing it off with a knife if needed.
- Use a spoon to remove the gills from the underside of the mushroom cap, gently scraping them off with the edge of the spoon.
- After cleaning the mushrooms, whisk together all the marinade ingredients in a large wide bowl.
- Add the cleaned portobello caps to the marinade, brush the marinade on all surfaces of the mushrooms, and allow them to sit for 5-10 minutes while you preheat your greased non-stick grill over medium-high heat.
- Remove the mushrooms from the marinade, reserving the excess liquid in the bowl, and add the mushrooms, gill side down on the hot grill. Grill the first side for 4-5 minutes, brushing the tops with extra marinade before flipping.
- Use tongs to flip the mushroom caps over to grill the other side for 3-4 more minutes, giving them a final brush of marinade.
- Once the mushrooms have softened and have charred edges and grill marks, remove the caps from the grill and serve immediately.
Notes
- Outdoor Grill: When grilling the mushrooms on an outdoor grill, make sure the grates are greased with oil and you use a medium-high, no more than 425°F.
- For Grilled Portobello Burgers: Start by grilling the cap side down first so that when you flip to the second side, you can add a slice of vegan cheese to the caps and the cheese will melt around the mushroom tops.
- Leftovers: Allow leftovers to cool and either slice up the caps or leave them whole, storing them in a container in the fridge for 3-4 days. Use the leftovers cold in salads or bowls or reheat the mushrooms, slowly in a skillet on the stove over medium-low heat until warmed through.
Nutrition
- Serving Size: 1 Serving
