Name: Portobello Mushroom Steaks
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 2
Cuisine: Plant-Based
Ingredients: 4 large Portobello mushrooms, stems removed; 3 tbsp balsamic vinegar; 2 tbsp soy sauce or tamari; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp dried thyme or rosemary; ½ tsp black pepper; ½ tsp red pepper flakes (optional)

These juicy, flavorful Portobello mushroom steaks are marinated in a savory blend of spices and grilled or roasted to perfection. Packed with umami, they’re a delicious, plant-based option that’s both healthy and satisfying. Ideal for weeknight dinners or special occasions, these versatile mushroom steaks will impress any crowd.

Why You’ll Love This Recipe

Healthy and Plant-Based: This recipe is 100% vegan and nutrient-dense, with no added sugars or artificial ingredients.
Quick and Easy: Simple to prepare with minimal hands-on time, perfect for busy weeknights.
Bursting with Flavor: Marinated with a blend of garlic, balsamic vinegar, soy sauce, and spices for rich, robust taste.
Versatile: Serve as a main dish, in wraps, over salads, or alongside grains and vegetables.
Impressively Simple: Despite its gourmet look, this recipe requires no advanced cooking skills.

Recipe Tips and Tricks

Marinate Longer: Let mushrooms marinate for at least 30 minutes for deeper flavor absorption.
Preheat Properly: Ensure your grill or oven is fully preheated for the best sear.
Do Not Overcook: Mushrooms should be tender but not mushy, so keep an eye on them while cooking.
Save Marinade: Use leftover marinade as a sauce by boiling it for 2–3 minutes to reduce and thicken.
Serve Warm: These steaks are best enjoyed immediately after cooking to retain their juiciness.

Yield: Serves 2

Portobello Mushroom Steaks

Savory, tender, and smoky plant-based Portobello mushroom steaks, perfect for a healthy dinner or as a hearty meat alternative.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

4 large Portobello mushrooms, stems removed
3 tbsp balsamic vinegar
2 tbsp soy sauce or tamari
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried thyme or rosemary
½ tsp black pepper
½ tsp red pepper flakes (optional)

Instructions

Prepare the Mushrooms: Gently clean mushrooms with a damp cloth and remove stems. Set aside.
Mix the Marinade: In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, garlic, smoked paprika, thyme, black pepper, and red pepper flakes.
Marinate: Place mushrooms in a shallow dish or zip-top bag. Pour marinade over mushrooms, ensuring they are well coated. Let sit for 30 minutes, flipping occasionally.
Grill Method (Cook the Mushrooms): Preheat grill to medium-high heat. Place mushrooms on the grill, cap-side down. Cook for 5–7 minutes per side, basting with leftover marinade.
Oven Method (Cook the Mushrooms): Preheat oven to 400°F (200°C). Arrange mushrooms on a baking sheet and roast for 15–20 minutes, flipping halfway through.
Serve: Slice or serve whole. Pair with roasted vegetables, mashed potatoes, or a fresh salad.

Notes

Marinating mushrooms longer enhances flavor but avoid exceeding 24 hours to prevent over-softening.
Basting during cooking helps retain moisture and intensify the flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 198Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 1401mgCarbohydrates 13gFiber 4gSugar 6gProtein 6g

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

Ingredients Notes

Portobello Mushrooms: Choose large, firm caps for the best texture. Remove stems and clean gently with a damp cloth.
Balsamic Vinegar: Adds depth and slight sweetness; substitute apple cider vinegar for a milder tang.
Soy Sauce or Tamari: Enhances umami. Use tamari for a gluten-free option.
Olive Oil: Helps infuse the mushrooms with flavor. Avocado oil is a great alternative.
Garlic and Herbs: Freshly minced garlic and herbs (rosemary or thyme) elevate the dish with aromatic notes.
Smoked Paprika: For a subtle smoky flavor; regular paprika works if needed.
Optional Red Pepper Flakes: Adds a hint of spice for those who like heat.

Variations and Substitutions

Add Fresh Herbs: Experiment with parsley, basil, or oregano for unique flavors.
Use Different Vinegars: Swap balsamic with sherry or red wine vinegar for variety.
Switch to Coconut Aminos: For a soy-free version, use coconut aminos instead of soy sauce.
Spicy Kick: Mix a teaspoon of Sriracha or chili paste into the marinade for heat.
Add Texture: Sprinkle toasted sesame seeds or crushed nuts over the cooked mushrooms for crunch.
Gluten-Free Option: Use tamari or a gluten-free soy sauce alternative.

Storage Options

Refrigeration: Store leftover steaks in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
Freezing: Freeze marinated, uncooked mushrooms for up to 2 months. Thaw in the fridge before cooking.
Meal Prep: Prepare and marinate mushrooms in advance, storing them in the fridge for up to 24 hours before cooking.