Grilled Portobello Mushroom Steaks (Printable)

Marinated and grilled Portobello mushroom caps with balsamic, garlic, and rosemary for a savory plant-based main.

# What You Need:

→ Vegetables

01 - 4 large Portobello mushroom caps, stems removed and wiped clean

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons soy sauce (use tamari for gluten-free version)
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon salt

# How-To:

01 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, chopped rosemary, smoked paprika, black pepper, and salt until well combined.
02 - Arrange the Portobello caps gill-side up in a large baking dish or place them in a ziplock bag. Pour the marinade evenly over the mushrooms and let them soak for at least 15 minutes, or up to 2 hours for a more intense flavor, turning them halfway through.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, reserving any leftover liquid for basting.
04 - Place the mushrooms cap-side down on the hot grill. Cook for 5 to 6 minutes per side, basting occasionally with the reserved marinade, until the mushrooms are tender and deeply browned.
05 - Transfer the grilled Portobello steaks to a plate and serve hot as a main course, or slice them for use in sandwiches, wraps, or salads.

# Expert Tips:

01 -
  • The umami depth from balsamic and soy sauce creates a savory crust that rivals any beef steak.
  • Everything comes together in under thirty minutes with pantry staples you probably already have.
02 -
  • Never soak mushrooms in water because they act like sponges and will turn soggy instead of caramelizing properly.
  • Marinating too long beyond two hours can break down the texture and make the caps unpleasantly mushy.
03 -
  • Remove the stems and gently scrape out the gills with a spoon for a neater presentation and more room for marinade to pool inside the cap.
  • Let the grilled caps rest for two minutes before slicing so the juices redistribute instead of running all over your board.

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