Grilled Portobello Mushroom Steaks (Printable version)

Marinated and grilled Portobello mushroom caps delivering bold umami flavor in a satisfying plant-based main dish.

# What you 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

# How To:

01 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, chopped rosemary, smoked paprika, black pepper, and salt until fully combined.
02 - Arrange the Portobello caps gill-side up in a large baking dish or place them in a ziplock bag. Pour the marinade evenly over the mushrooms and let them soak for at least 15 minutes, or up to 2 hours for more intense flavor, turning once halfway through.
03 - Heat a grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, reserving any leftover liquid 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 caps 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 Advice:

01 -
  • The deep umami flavor comes from a handful of pantry staples you probably already have.
  • They cook in under fifteen minutes, which makes them perfect for hectic weeknights when you want something impressive without the effort.
02 -
  • Do not skip wiping the mushroom caps clean with a damp cloth because running them under water makes them soggy and unable to absorb the marinade properly.
  • If you only have an oven, roast them at 425 degrees Fahrenheit for twenty minutes and flip halfway through for equally delicious results.
03 -
  • Letting the mushrooms marinate a full two hours in the fridge transforms them from good to unforgettable, so plan ahead when you can.
  • Resist the urge to press down on the caps while grilling because you want to keep every drop of that savory juice inside.

Go back