Grilled Portobello Mushroom Steaks

Savor Grilled Portobello Mushroom Steaks, a hearty vegetarian main with meaty portobellos marinated in balsamic, garlic, and herbs. This bold grill dish is perfect for healthy dinners, delivering steak-like satisfaction with minimal prep.

Why You’ll Love This Recipe

Grilled Portobello Mushroom Steaks is a robust, plant-based main that transforms thick portobello caps into juicy, charred “steaks,” perfect for barbecues, vegan dinners, or low-carb meals. This budget-friendly recipe is incredibly easy, requiring simple marinating and grilling with minimal cleanup. Its versatility allows for marinade and topping tweaks, making it a crowd-pleaser for all ages. Packed with B-vitamins, fiber, and umami depth, these mushroom steaks pair beautifully with mashed potatoes, salad, or wine, offering a restaurant-quality, meatless masterpiece that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

• Choose Large Caps: Select firm, thick portobellos for steak-like texture.
• Remove Gills: Scrape with spoon to prevent blackening marinade.
• Score Tops: Shallow cuts help marinade penetrate.
• Marinate 1+ Hour: Longer for deeper flavor; overnight best.
• Grill Hot and Direct: High heat for perfect char marks.
• Rest Before Slicing: 5 minutes for juices to redistribute.

Yield: 4 Servings

Grilled Portobello Mushroom Steaks

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Grilled Portobello Mushroom Steaks, a hearty vegetarian main perfect for healthy dinners.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• ½ tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp maple syrup
• 2 tbsp low-sodium soy sauce
• 3 cloves garlic, minced
• 4 large portobello mushrooms
• Optional garnish: parsley, lemon wedges

Instructions

1. Clean Portobellos: Wipe caps; remove stems and scrape out gills with spoon.
2. Score Caps: Make shallow diagonal cuts on top for marinade absorption.
3. Make Marinade: Whisk balsamic, oil, garlic, soy, herbs, maple, and pepper.
4. Marinate Mushrooms: Place caps in dish; pour marinade, flip to coat, refrigerate 1 hour.
5. Preheat Grill: Heat to medium-high; oil grates thoroughly.
6. Reserve Marinade: Pour leftover into bowl for basting.
7. Grill First Side: Place mushrooms gill-side up; grill 6-7 minutes.
8. Flip and Baste: Turn caps; brush with marinade, grill 6-7 minutes more.
9. Check Doneness: Mushrooms should be tender with deep char marks.
10. Serve with Flair: Rest 5 minutes, slice, garnish with parsley, and enjoy this meaty main!

Notes

• Remove gills to keep marinade color vibrant.
• Marinate at least 1 hour; overnight for steak-like flavor.
• Leftovers are great in sandwiches, salads, or pasta.
• Serve with garlic mashed potatoes, grilled asparagus, or chimichurri.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 177Total Fat 14gSaturated Fat 2gUnsaturated Fat 11gSodium 267mgCarbohydrates 12gFiber 2gSugar 7gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Portobello Mushrooms: Large, firm caps; 4-5 inches ideal.
• Balsamic Vinegar: Aged for sweetness; red wine vinegar substitute.
• Olive Oil: Extra virgin for richness; avocado oil alternative.
• Garlic: Freshly minced for bold aroma; roasted for milder.
• Soy Sauce: Low-sodium adds umami; tamari for gluten-free.
• Herbs: Fresh rosemary and thyme; dried in a pinch.
• Maple Syrup: Balances acidity; honey or agave alternative.
• Black Pepper: Freshly cracked for warmth.

Variations and Substitutions

• Marinade Swap: Use chimichurri, teriyaki, or BBQ sauce.
• Gluten-Free: Use tamari and ensure soy is gluten-free.
• Low-Carb: Naturally low-carb; serve with cauliflower mash.
• Protein Boost: Top with blue cheese or fried egg.
• Spicy Kick: Add chili flakes or smoked paprika.
• Oven Option: Roast at 425°F for 20-25 minutes.
• Toppings: Caramelized onions, avocado, or pesto.

Storage Options

• Refrigerator: Store grilled mushrooms in airtight container for up to 4 days.
• Freezer: Freeze marinated (uncooked) for up to 2 months; thaw before grilling.
• Reheating: Warm in skillet or oven at 350°F.
• Meal Prep: Marinate ahead; grill fresh.

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