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Grilled Portobello Mushroom Steaks

Savor the rich umami flavors and meaty textures of Grilled Portobello Mushroom Steaks, a delightful plant-based alternative that impresses at any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Plant-Based
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar Can substitute with apple cider vinegar or lemon juice.
  • 2 cloves garlic, minced
  • to taste Salt and pepper
Main Ingredients
  • 4 large Portobello mushroom caps Ensure they are large to avoid falling through grill grates.
  • Fresh herbs for garnish such as thyme or parsley

Method
 

Preparation
  1. In a bowl, mix together olive oil, balsamic vinegar, minced garlic, salt, and pepper to prepare the marinade.
  2. Gently wipe the Portobello caps with a damp cloth to remove dirt without soaking them.
  3. Place the cleaned Portobello caps into the bowl with the marinade and let them sit for about 10 minutes.
Grilling
  1. Preheat your grill to medium-high.
  2. Place the marinated mushrooms on the grill, gill side down, and cook for about 5-7 minutes.
  3. Flip the mushrooms and grill for an additional 5 minutes until tender with grill marks.
Serving
  1. Remove the Portobello caps from the grill, top with fresh herbs, and serve immediately.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze but enjoy fresh for best flavor. Reheat in a skillet over low heat with a splash of water to prevent dryness.