Description
Vegan Grilled Portobello Mushroom Steaks are a perfect plant-based alternative to traditional steaks, offering a savory, meaty texture and rich umami flavor. Grilled to perfection and seasoned with garlic, balsamic vinegar, and herbs, these mushroom steaks are tender on the inside and slightly charred on the outside. This easy recipe is ideal for a quick dinner, BBQ, or even meal prep. The mushrooms can be served on their own, on a sandwich, or with a side of roasted vegetables for a wholesome, low-calorie, and gluten-free meal that everyone will enjoy.
Step-by-Step Recipe
Ingredients:
- 4 large Portobello mushrooms (stems removed)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, smoked paprika (if using), salt, and pepper.
- Marinate the Mushrooms:
- Gently remove the stems from the Portobello mushrooms and wipe the caps with a damp paper towel to remove any dirt.
- Place the mushrooms in a shallow dish or a resealable bag and pour the marinade over the mushrooms. Ensure the mushrooms are well coated, then cover or seal and let marinate for at least 15-30 minutes (or up to an hour for more flavor).
- Preheat the Grill:
- Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Mushrooms:
- Place the marinated mushrooms on the grill, gill side up. Grill for 4-5 minutes on each side, or until tender and slightly charred. You can check for doneness by gently pressing on the mushroom; it should be soft but still hold its shape.
- Serve:
- Remove the mushrooms from the grill and sprinkle with fresh parsley. Serve immediately as a main dish or as part of a larger meal with sides like roasted vegetables, quinoa, or a salad.
