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These Grilled Portobello Mushroom Steaks are perfect for indoor or outdoor grilling. It's an easy recipe that takes less than 30 minutes from start to finish. Just marinate, grill, and enjoy!
I love mushrooms because they have a nice meaty texture and they are loaded with umami flavor. They don't replace meat exactly, but they make a great substitute in many recipes like Vegan Meatballs, and Vegan Bolognese Sauce. Even before I went vegan, I LOVED making Grilled Portobello Mushroom Steaks and Burgers. They are light, yet still satisfying!
So, if you're looking for more Vegan Dinner Recipes to add to your rotation, you may want to give these mushroom steaks a try. You don't need an outdoor grill to char them to perfection either. A Grill Pan works great or you can use a regular skillet. You won't get the grill marks with the skillet, but they will still be smoky and savory!
What do I need?
(FULL INGREDIENT AMOUNTS IN RECIPE CARD BELOW)
The ingredients are fairly simple. You just need 4 large portobello mushrooms and for the marinade, you'll need balsamic vinegar, tamari, grapeseed oil, vegan worcestershire sauce, fresh garlic, liquid smoke, granulated onion, salt, and fresh cracked pepper.
How to make Grilled Portobello Mushroom Steaks
STEP 1 - In a large and shallow baking dish, whisk all the marinade ingredients together. Taste and add more seasoning if desired.
STEP 2 - Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. Let them sit for 10-20 minutes, flipping and brushing again midway through the marinating time.
STEP 3 - Heat a Grill, Grill Pan OR Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top. Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes
TIPS
- Use a dry, slightly damp paper towel or a soft brush to clean each mushroom. They are like sponges and will absorb a lot of water which can make them soggy.
- It's very important to heat the pan/grill thoroughly before adding the mushrooms or they won't sear properly. They should sizzle when they hit the pan.
- Don't overcrowd the pan or the mushrooms will steam and cause a lot of moisture.
Serving Suggestions
Pretty much anything goes! You can serve them with French Fries, Vegan Potato Salad, Grilled Vegetables, Vegan Caesar Salad, Roasted Potatoes, Vegan Macaroni Salad or Tofu Scramble.
You can also serve them in a burger bun with Roasted Peppers, Vegan Pesto, and Grilled Red Onion. It's delicious!
- More recipe ideas for the grill
- Grilled Pineapple Teriyaki Bowl
- Sesame Ginger Grilled Tofu
- Grilled Carrot Hot Dogs
And here are 30 Vegan BBQ & Grilling Recipes from Vegan Heaven. So many to choose from!
I love to hear from you
If you make these Grilled Portobello Mushroom Steaks, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
Grilled Portobello Mushroom Steaks
Ingredients
- 4 large portobello mushrooms , stems removed and dry brushed clean (*see note)
MARINADE
- 3 tablespoons balsamic vinegar
- 3 tablespoons gluten-free tamari (sub soy sauce)
- 2 tablespoons grapeseed oil or preferred oil
- 1 tablespoon vegan worcestershire sauce (sub vegan steak sauce)
- 1-2 teaspoons liquid smoke (sub with 1 teaspoon smoked paprika)
- 1 large garlic clove , minced or crushed
- ½ teaspoon granulated onion
- salt and fresh cracked pepper , to taste
Instructions
- In a large and shallow baking dish, whisk all the marinade ingredients together. Taste and add more seasoning if desired (*note: the flavors will be concentrated).
- Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. Let it sit for 10-20 minutes, flipping and brushing again midway through the marinating time.
- Heat a Grill, Grill Pan OR Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top (they should sizzle when they hit the pan). Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes. Enjoy!
Video
Notes
- Use a dry, slightly damp paper towel or a soft brush to clean each mushroom. They are like sponges and will absorb a lot of water which can make them soggy.
- It's very important to heat the pan/grill thoroughly before adding the mushrooms or they won't sear properly.
- Don't overcrowd the pan or the mushrooms will steam and cause a lot of moisture.
Natasha
Tried these today! So yummy 😋 definitely going to make this again!!!
I think next time I am going to marinate it for longer, I did 10 mins each side 🙂
Melissa Huggins
Hi Natasha, I'm so happy you loved the recipe. Yes, marinating longer will produce a deeper flavor. You'll love it even more! Thank you for sharing wonderful feedback. 🙂
Carolyn R Clark
These are really great and super easy to make, especially marinating them the day before. I've made them several times over the years and passed the recipe on to many friends. Thank you!
Melissa Huggins
Hi Carolyn, thank you for sharing such wonderful feedback. I'm so happy this recipe has become a favorite!
Karen R Jones
Made this tonight. Very Good!
Melissa Huggins
Hi Karen, I'm so happy you loved the recipe! Thank you for sharing feedback. 🙂
Theresa
Delicious! Thank you! I have saved the marinade and I'm marinating some crimini mushrooms in it I plan to saute those tomorrow rather than grill them on the grill pan. This recipe is delicious and will become a staple in my house. I'll try not to do it too often so we don't wear it out 🙂
Melissa Huggins
Hi Theresa, I'm so glad you loved the recipe and were able to use the leftover marinade. I'm so glad you loved the recipe! Thank you for sharing feedback. 🙂
Kim M. Mills
Made this today. It is most delicious! The marinade is amazing. As one comment stated this tastes expensive! Love it! I used Worcestershire sauce instead of soy & apple cider vinegar instead of balsamic because I had neither soy or balsamic.
Melissa Huggins
I'm so happy you loved the recipe, Kim! Thank you for leaving such a wonderful review!
Jo
Amazing recipe!!!!! I used balsamic glaze, regular Worcestershire, onion salt and garlic powder. I cooked on cast iron on the stove. SO easy and delicious. This tastes expensive.
Melissa Huggins
Hi Jo, I'm so happy you loved the recipe. It's a favorite of mine too. Thanks you for trying it and sharing your feedback. 🙂
Spring
I made this before and they were great! Pre prepping for a crowd, and wondering how long I could marinate the mushrooms without affecting the quality? Could I marinate for 2 days?
Melissa Huggins
I'm so glad you loved the recipe! The longest I have marinated them is overnight (about 12 hours) and they turned out perfectly. Can you make them 1 day in advance?
David
I followed the recipe and when done gave te smooth side a very ight coating of General Tsos botted sace from Iron Chef. Sliced on a ias ang arranged on a platter, drizzled sauce over garnish c chopped green onion
Melissa Huggins
Sounds amazing, David! Thanks for trying it and sharing your modifications.:)
Claire Eden
Made this yesterday. Hugely popular.
I used the left over marinade as the base for a peppercorn sauce. I had made steak and chips with a traditional peppercorn sauce and wanted to replicate a vegetarian version. Really successful.
Thanks for sharing your excellent recipe.
Melissa Huggins
You are welcome Claire. Thanks for the feedback..:)
Andrew
Making for my family's dinner tomorrow night! Thank you looks fab
Melissa Huggins
Hope you all enjoyed Andrew. 🙂
Krissa
First time cooking mushroom caps at all and these were amazing! Even my husband who hates mushrooms kept commenting about the smell of them and they tasted just as good!
Melissa Huggins
Hello Krissa, thanks for the feedback! I am glad you both enjoyed this recipe.:)
Sara
Absolutely amazing! These mushroom steaks came out so juicy and with so much flavor! I paired it with some mashed potatoes and grilled asparagus.
Melissa Huggins
Thanks for the feedback, Sara! I am happy you enjoyed it.
Ed Rennemann
Easy and outstanding.
Melissa Huggins
I'm so glad you liked it. Thank you for trying the recipe. 🙂