Grilled Portobello Mushroom Steaks (Printable)
Marinated and grilled Portobello mushroom caps bursting with smoky umami flavor. A hearty plant-based main.
# 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 (or 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
# Directions:
01 - In a small 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 ziplock 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 them 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 deeply browned.
05 - Transfer the grilled Portobello steaks to a platter and serve hot as a main course, or slice them for use in sandwiches, wraps, or salads.
# Expert Tips:
01 -
- The marinade transforms humble mushrooms into something so meaty and satisfying that even devoted carnivores ask for seconds.
- Everything comes together in under half an hour with ingredients you probably already have in your pantry.
02 -
- Never soak Portobellos in water to clean them, because they act like sponges and will waterlog before the marinade even touches them.
- If you do not have a grill, roasting at 425 degrees Fahrenheit for 20 minutes, flipping halfway, gives you nearly identical results.
03 -
- Letting the mushrooms marinate the full two hours is the difference between good and unforgettable.
- Resist the urge to move them around on the grill, because patience gives you those gorgeous char marks that make the dish look as good as it tastes.