These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked in a skillet indoors or on a grill outdoors. A great plant-based alternative, whether you’re vegan or just looking for a meatless Monday recipe!
- 4 Large Portobello Mushrooms
- 3 tablespoons Balsamic vinegar
- 3 tablespoons Vegan Worcestershire Sauce
- 2 tablespoons Olive oil
- 2 cloves minced garlic
- 1 teaspoon onion powder
- Salt and pepper to taste
Remove the stems and clean the mushrooms, set aside. Add the rest of the ingredients to a small bowl and mix.
Using a large resealable bag, place the mushrooms inside and pour in the marinade. (You can use a shallow dish instead.) Turn mushrooms and bag over so marinade is evenly coated. Let the marinated mushrooms rest for at least 5 minutes and up to 12 hours in the refrigerator.
Get a large skillet over high heat and spray with nonstick cooking spray. Grill the mushrooms for 4 minutes on each side. It’s the same if you’re using a barbecue – place it directly on the hot greased grill for 4 minutes on each side.
When the mushrooms are piping hot and have nice grill marks, remove them and serve! If you are going to cut them into slices, let them cool for 2-3 minutes (the inside will be very hot).
Note: I used large portobello mushrooms for this recipe. You can use baby bellas if that’s all you can find. Simply leave whole and cook for 4 minutes, then stir and cook for another 4 minutes.