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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.
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.
TRS
I have grilled portobello mushrooms before and this marinade is fantastic! So easy and adds a lot of flavors. My mom and brother loved it! Surprisingly we had a few mushrooms leftover and they were yummy as well. I topped it off with melted swiss cheese at final stage of cooking.
Melissa Huggins
Thank you so much for trying my recipe, TRS! Melted swiss cheese on top does sound amazing. 🙂
Allison Proctor
Absolutely delicious. Tastes just like my London broil I used to eat before being vegan! I used soy sauce instead of tamari, smoked paprika instead of liquid smoke and olive oil instead or grapeseed(just all what i had on hand) I already want to make this again for dinner tomorrow! Thank you for this great recipe!
Melissa Huggins
Hi Allison, I am glad you loved the recipe. It is great that you were able to make the recipe work for you with what you have, that is awesome! 🙂
Catharina MacLeod
Second time making these this week. Love this recipe. I used black garlic but that was only change. Thanks for the great recipe.
Support @ Vegan Huggs
Hi Catharina! We are so happy to hear that you loved the recipe - thanks so much for giving it a try!
Deona Sherrill
My husband and I are new to eating vegan (after watching a very enlightening and somewhat horrifying documentary on Netflix called "What The Health") and are looking for good recipes. Well, this recipe was beyond exceptional!! My husband can be quite the food snob and he raved about them. This is going to be a hit at our family gatherings. I can't wait to make them for everyone! Thank you for coming up with such an awesome alternative to steak. I can't wait to try your other recipes.
Support @ Vegan Huggs
Hi Deona! We are happy to hear that you are both trying to eat more vegan meals and that you found this one! We hope you find many more recipes here that you love! Thank you so much for stopping by 🙂
Maneta S
An absolute bomb of flavor in your mouth! DAMN! These shroomie bois were so delicious and paired perfectly with the carmelized-onion mashed potatoes, I made *chef’s kiss* Phenomenal job on the flavor combinations! HERE. FOR. IT.
This is getting.added to the rotation
Y’all need to make this. Period
Support @ Vegan Huggs
Hi Maneta! Thank you so much for such a great review! We are so happy that you loved the recipe 🙂
Kate
This recipe is wonderful and so easy! I followed it exactly and the mushrooms turned out delicious. Thank you!
Support @ Vegan Huggs
Hi Kate! We are so happy you loved the recipe, thank you so much for sharing! 🙂
Chrysalis
Do they freeze well
Melissa Huggins
I haven't tried freezing them, but I would imagine the texture would be somewhat altered after thawing. It may be worth experimenting with one though. I hope this helps. 🙂
Natalie
Absolutely delicious! I made these exactly as the recipe calls and they were fantastic!!! I've shared the recipe with my friends! You won't be disappointed!
Melissa Huggins
Thank you, Natalie! I'm so happy you liked it. 🙂
Jacqueline Smith
I tried this recipe and it was great! I had to substitute liquid aminos for the tamari. I also left out the Worcestershire and use a "steak" seasoning mix. My family loved it! Served item with corn and boiled rosemary potatoes😋
Support @ Vegan Huggs
Hi Jacqueline! We are so happy to hear that you loved the recipe! That sounds delicious - thank you for giving it a try 🙂
Josie
I loved this recipe. I am new to vegan eating and this is going to be a staple in my new way of eating. Fast and easy and delicious!
Melissa Huggins
So glad you liked it! Thank you so much. 🙂
Bartholomew Warriner
Delicious!!!
Melissa Huggins
So glad you liked them. Thank you so much! 🙂
Karen
Amazing loved them
Melissa Huggins
I'm so glad you liked them. Thank you 🙂
Susan
Hi! I haven’t tried this recipe yet but it sounds amazing. Do you think i’d still be able to make it without the balsamic or is it crucial for this recipe?
Melissa Huggins
I haven't tried it without the balsamic yet. You can mix 2 tablespoons apple cider vinegar with 1 teaspoon of brown sugar (or molasses) and try that. It won't taste exactly like balsamic, but it'll be good. Thank you for stopping by. 🙂
Patti
OMGosh!!! So happy I found your recipe- I am now addicted to portobello mushrooms and use your marinade on repeat. Tonight it’s a steak with a side of pasta, tomorrow it’s a burger for lunch! I have to omit the tamari/soy sauce due to a sodium restricted diet, so I just up the balsamic vinegar amount and add a few other spices. This recipe is all that and more, thank you so much!!!!!!!!
Support @ Vegan Huggs
Hi Patti! We are thrilled to hear how much you love the recipe and that it turned out well with the substitution 🙂 Thanks for trying it out!
Christine
This was delicious - thank you for sharing it with us. Quite easy to prepare. A new way of cooking portabella mushrooms for us. Leftover marinade will be saved for another batch. Loved it!
Melissa Huggins
Hi Christine, thank you for giving them a try! We love them over here too! Have a happy weekend! 🙂
Cheyenne M Hundley
Havent made it yet, but i see a lot of 5 stars and dont want to mess up the rating. My family isnt vegan or vegetarian and we dont eat much food that isn't meat based aside from the occasional salad, but my mom's friend is coming to stay with us tomorrow night, and she is vegetarian. Im excited to make this recipe. It looks really easy and tasty. Ill be making it with potato salad, steamed broccoli, and asparagus, so i hope it all turns out well.
Melissa Huggins
Hi Cheyenne, that's so kind of you to make a special meal for your mom's friend. I'm sure she'll be delighted! You made the perfect side choices with the potato salad, steamed broccoli, and asparagus.YUM! Thank you for taking the time to leave a comment. Have a great time tomorrow night. 🙂
Linda York
These were absolutely divine. I will be making these again for sure. Had them alongside a simple baked potato and grilled asparagus. Delicious! Thank you!!
Melissa Huggins
You're most welcome! They sound perfect with the baked potato and asparagus. Thank you for giving them a try! 🙂
Laurie B
I made this recipe tonight and it got all thumbs up! I wish I had bought more of the mushrooms! I made roasted rosemary potatoes and steamed broccoli and carrots to go with it. Delicious!!! Thank you!!!
Melissa Huggins
Hi Laurie, I'm so glad to hear this! It sounds delicious with the potatoes, broccoli, and carrots! Thank you for giving it a try 🙂