Name: Teriyaki Big Mushroom Steaks
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 4 large portobello mushrooms, stems removed; ¼ cup soy sauce (or tamari for gluten-free); 2 tablespoons mirin; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 tablespoons water; 2 green onions, thinly sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

Savor the bold, umami-packed flavors of Teriyaki Big Mushroom Steaks, a vegetarian delight that transforms hearty portobello mushrooms into juicy, savory steaks. Glazed with a homemade teriyaki sauce, these mushrooms are grilled to perfection, offering a meaty texture and irresistible taste in every bite.

Why You’ll Love This Recipe

Teriyaki Big Mushroom Steaks are a game-changer for vegetarians and meat lovers alike. The robust portobello mushrooms soak up the sweet and savory teriyaki marinade, delivering a satisfying, meat-like texture without the meat. This recipe is quick to prepare, versatile, and perfect for grilling season or cozy indoor dinners. Whether you’re hosting a barbecue or craving a healthy weeknight meal, these mushroom steaks are sure to impress with their bold flavors and stunning presentation. Plus, they’re packed with nutrients, making them a guilt-free indulgence that’s as wholesome as it is delicious.

Recipe Tips and Tricks

Choose Large Mushrooms: Opt for large, firm portobello mushrooms for the best “steak” texture.
Marinate for Maximum Flavor: Let the mushrooms marinate for at least 30 minutes to fully absorb the teriyaki sauce.
Grill for Char: Use a grill pan or outdoor grill to achieve those beautiful char marks that enhance flavor.
Don’t Overcook: Mushrooms release water when cooked, so grill just until tender to avoid a soggy texture.
Baste While Cooking: Brush extra marinade on the mushrooms during grilling for a glossy, flavorful finish.
Rest Before Serving: Let the mushrooms rest for a few minutes after cooking to lock in juices.

Yield: Serves 4

Teriyaki Big Mushroom Steaks

Juicy portobello mushrooms glazed with sweet-savory teriyaki sauce, grilled to perfection for a hearty, vegetarian steak alternative.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

4 large portobello mushrooms, stems removed
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons mirin
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons water
2 green onions, thinly sliced (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions

Prepare the Marinade: In a small bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, and water until the sugar dissolves. This creates a glossy, flavorful teriyaki sauce that the mushrooms will soak up beautifully.
Clean the Mushrooms: Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt. Avoid soaking them, as mushrooms absorb water easily.
Marinate the Mushrooms: Place the mushrooms in a large resealable bag or shallow dish. Pour the teriyaki marinade over them, ensuring they’re fully coated. Let them marinate for 30 minutes, turning occasionally for even flavor.
Preheat the Grill: Heat a grill pan or outdoor grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Grill the Mushrooms: Remove the mushrooms from the marinade, reserving the liquid. Place them gill-side down on the grill. Cook for 4-5 minutes until char marks form.
Flip and Baste: Flip the mushrooms and brush with reserved marinade. Grill for another 4-5 minutes until tender and juicy.
Check for Doneness: The mushrooms should be soft but still hold their shape. Avoid overcooking to maintain their meaty texture.
Rest the Steaks: Transfer the mushrooms to a plate and let them rest for 2-3 minutes to lock in their juices.
Garnish with Flair: Sprinkle sliced green onions and sesame seeds over the mushrooms for a pop of color and crunch.
Serve and Enjoy: Serve your Teriyaki Big Mushroom Steaks hot with rice, quinoa, or a fresh salad for a complete, satisfying meal.

Notes

For best results, use fresh, firm portobello mushrooms without blemishes.
If grilling indoors, ensure proper ventilation as the marinade may create some smoke.
Pair with steamed veggies or a side of miso soup for a full Asian-inspired meal.
Leftover marinade can be boiled and thickened into a sauce for drizzling.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 108Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 885mgCarbohydrates 14gFiber 2gSugar 10gProtein 4g

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 are the star of this dish, offering a meaty texture that makes them ideal for steak-style recipes. Their large size and earthy flavor pair perfectly with the sweet-salty teriyaki sauce. Soy sauce provides the umami backbone, while mirin and brown sugar add sweetness and depth. Fresh ginger and garlic infuse the marinade with warmth, and sesame oil adds a nutty richness. Green onions and sesame seeds garnish the dish, adding crunch and visual appeal. Opt for low-sodium soy sauce if you’re watching salt intake, and ensure your mirin is authentic for the best flavor.

Variations and Substitutions

Mushroom Alternatives: Swap portobello for king oyster or shiitake mushrooms for a different texture.
Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce for a gluten-free marinade.
Spicy Kick: Add a pinch of red chili flakes or a drizzle of sriracha to the marinade for heat.
Sweetness Swap: Replace brown sugar with honey or maple syrup for a natural sweetener.
Low-Sodium Version: Use low-sodium soy sauce and reduce the amount to control saltiness.
Grill Alternatives: If you don’t have a grill, use a cast-iron skillet or bake at 400°F for 15-20 minutes.

Storage Options

Store leftover Teriyaki Big Mushroom Steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve texture. For longer storage, freeze cooked mushrooms in a freezer-safe container for up to 1 month. Thaw in the fridge before reheating. Note that freezing may slightly alter the texture, making them softer.