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    Home » All Recipes » Dinner

    Grilled Portobello Mushroom Steaks

    July 22, 2019 By Melissa Huggins / 43 Comments

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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! 

    Overhead view of portobello mushroom steaks with potatoes and asparagus on the side.

    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!

    Table of Contents

    • What do I need?
    • How to make Grilled Portobello Mushroom Steaks
    • TIPS
    • Serving Suggestions
    • Grilled Portobello Mushroom Steaks

    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

    3 process photos of making marinade, marinating and grilling mushrooms.

    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

    Two portobello mushroom steaks on a white plate with asparagus and potatoes on the side.

    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!

    Two portobello mushrooms on a white plate with veggies and potatoes on the side. Steak knife and beverage in the background.

    • 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.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 31 votes

    Grilled Portobello Mushroom Steaks

    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! 
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Entree
    Cuisine: American, Gluten-Free, Vegan
    Servings: 4 People
    Calories: 103kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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

    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.
    • Don't overcrowd the pan or the mushrooms will steam and cause a lot of moisture. 
    SERVING IDEAS: serve with fries, roasted potatoes, salad, macaroni salad, grilled vegetables or potato salad. You can also serve it in a burger bun with roasted peppers, vegan pesto and grilled red onion. 
    *The nutritional information includes the full amount of marinade.

    Nutrition

    Serving: 1Mushroom | Calories: 103kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 455mg | Potassium: 375mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. TRS

      August 08, 2022 at 8:23 am

      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.

      Reply
      • Melissa Huggins

        August 12, 2022 at 9:20 am

        Thank you so much for trying my recipe, TRS! Melted swiss cheese on top does sound amazing. 🙂

        Reply
    2. Allison Proctor

      February 17, 2022 at 7:12 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        February 18, 2022 at 9:50 am

        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! 🙂

        Reply
    3. Catharina MacLeod

      August 24, 2021 at 3:42 pm

      Second time making these this week. Love this recipe. I used black garlic but that was only change. Thanks for the great recipe.

      Reply
      • Support @ Vegan Huggs

        August 27, 2021 at 6:45 am

        Hi Catharina! We are so happy to hear that you loved the recipe - thanks so much for giving it a try!

        Reply
    4. Deona Sherrill

      April 23, 2021 at 7:31 pm

      5 stars
      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.

      Reply
      • Support @ Vegan Huggs

        April 30, 2021 at 7:01 am

        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 🙂

        Reply
    5. Maneta S

      February 28, 2021 at 5:49 pm

      5 stars
      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

      Reply
      • Support @ Vegan Huggs

        March 12, 2021 at 7:57 am

        Hi Maneta! Thank you so much for such a great review! We are so happy that you loved the recipe 🙂

        Reply
    6. Kate

      September 28, 2020 at 4:57 pm

      5 stars
      This recipe is wonderful and so easy! I followed it exactly and the mushrooms turned out delicious. Thank you!

      Reply
      • Support @ Vegan Huggs

        October 02, 2020 at 11:42 am

        Hi Kate! We are so happy you loved the recipe, thank you so much for sharing! 🙂

        Reply
        • Chrysalis

          October 05, 2020 at 5:46 pm

          Do they freeze well

        • Melissa Huggins

          October 20, 2020 at 11:09 am

          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. 🙂

    7. Natalie

      June 24, 2020 at 4:27 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        July 07, 2020 at 10:57 pm

        Thank you, Natalie! I'm so happy you liked it. 🙂

        Reply
        • Jacqueline Smith

          January 07, 2021 at 10:07 pm

          5 stars
          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

          January 08, 2021 at 9:09 am

          Hi Jacqueline! We are so happy to hear that you loved the recipe! That sounds delicious - thank you for giving it a try 🙂

    8. Josie

      June 15, 2020 at 9:13 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        June 22, 2020 at 1:12 pm

        So glad you liked it! Thank you so much. 🙂

        Reply
    9. Bartholomew Warriner

      June 09, 2020 at 1:22 pm

      5 stars
      Delicious!!!

      Reply
      • Melissa Huggins

        June 09, 2020 at 2:00 pm

        So glad you liked them. Thank you so much! 🙂

        Reply
    10. Karen

      June 02, 2020 at 12:10 pm

      5 stars
      Amazing loved them

      Reply
      • Melissa Huggins

        June 02, 2020 at 5:09 pm

        I'm so glad you liked them. Thank you 🙂

        Reply
    11. Susan

      April 08, 2020 at 10:38 am

      5 stars
      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?

      Reply
      • Melissa Huggins

        April 08, 2020 at 11:06 am

        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. 🙂

        Reply
        • Patti

          September 18, 2021 at 4:46 pm

          5 stars
          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

          September 30, 2021 at 7:27 pm

          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!

    12. Christine

      March 25, 2020 at 4:54 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        March 28, 2020 at 9:32 am

        Hi Christine, thank you for giving them a try! We love them over here too! Have a happy weekend! 🙂

        Reply
    13. Cheyenne M Hundley

      March 06, 2020 at 3:22 am

      5 stars
      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.

      Reply
      • Melissa Huggins

        March 06, 2020 at 9:57 am

        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. 🙂

        Reply
    14. Linda York

      September 09, 2019 at 2:18 pm

      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!!

      Reply
      • Melissa Huggins

        September 17, 2019 at 6:43 pm

        You're most welcome! They sound perfect with the baked potato and asparagus. Thank you for giving them a try! 🙂

        Reply
    15. Laurie B

      August 08, 2019 at 6:29 pm

      5 stars
      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!!!

      Reply
      • Melissa Huggins

        August 09, 2019 at 1:05 pm

        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 🙂

        Reply
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