Portobello Mushroom Steaks

Hearty portobello mushroom caps are soaked in a deeply savory marinade before being grilled to perfection. These vegan steaks are juicy, tender, and entirely satisfying! 

I recently read an article that was griping about portobello mushrooms as the long-standing burger and steak replacer in restaurants and recipes–lamenting them as a tired and “boring” approach. 

The longstanding part of this is true, as thick portobello mushroom caps have served as a staple “vegan burger” on many a restaurant menu for many years. As far as them being boring or tired though, I have to wholeheartedly disagree there! My take on portobellos: they're a naturally umami-rich marvel that can be made into so many different delicious meals. 

Such criticism left me feeling inspired to come up with a recipe for the Best Portobello Mushroom Steaks EVER, making them as savory as satiating as possible in the hopes of breathing a bit of new life into their (sometimes negative, apparently) public perception. Portobello mushrooms, you just keep being your big beautiful selves and I'll keep on captaining your fan club!    

Portobello Mushroom Steak Ingredients

• Balsamic vinegar - Adds a rich, complex flavor to the marinade, giving it a both sweet and tangy taste! The acidity also helps to soften and tenderize the tough portobello mushroom caps. 
• Tamari - Has a flavor similar to that of soy sauce, but is actually more mellow and smooth. You could use soy sauce here if you prefer, but the overall flavor may turn out a bit more salty and sharp. 
• Garlic powder - The earthy taste of garlic plays nicely with all of this umami! 
• Onion powder - Mushroom + onion is a match made in heaven.
• Vegan steak sauce - Not all steak sauces are vegan so be sure to check the label. Steak sauce packs a punch of flavorful ingredients that really work together to bring out the deep, savory flavor of the portobello mushrooms. 
• Smoked paprika - Enhances the smoky, grilled flavor and aroma of your grilled mushrooms. 
• Olive oil - You can use extra virgin olive oil here, but on the lighter end of the color and flavor profile is for the best since these portobello steaks cook at a high heat. 
• Portobello mushrooms - Many stores sell portobello mushroom caps with the stems removed. If you buy whole portobello mushrooms, trim the stems until they are just about flush with the bottom of the mushroom cap, otherwise you will have a tough time grilling them evenly. 
• Fresh leafy green salad for serving, if desired - These vegan steaks are so flavorful and rich, I find that a pile of fresh greens helps to balance out all of that umami! I like peppery greens like arugula or watercress here, but you can choose any greens you like.

How to Make Portobello Mushroom Steaks

1. Make the marinade. Combine balsamic vinegar, tamari, garlic powder, onion powder, vegan steak sauce, smoked paprika, and olive oil in a baking dish or wide bowl. Whisk until well combined and cohesive. 
2. Marinate the mushrooms. Add the portobello mushrooms, cap side down at first to evenly coat the top, then flip to repeat with the stem side. Allow them to marinate for about 20 minutes, flipping them several times and brushing with marinade. 
3. Sear the tops. Heat a grill pan over medium-high heat and brush with olive oil. Place the portobello mushrooms cap side down and allow them to cook for 5 minutes, pressing them with a spatula to flatten. 
4. Flip and cook. Flip the mushrooms so that the stem side is in contact with the grill and continue cooking for another 4-5 minutes, pressing with the spatula again. 
5. Serve! Serve your vegan portobello steaks warm, with a drizzle of additional marinade and some leafy green salad on the side, if desired. 

Watch Us Make Portobello Mushroom Steaks

Chef Tips 

Cleaning mushrooms. When cleaning mushrooms, use a slightly damp paper towel, kitchen towel, or washcloth to gently brush the dirt off of the surface. You want to avoid soaking mushrooms or placing them directly under running water as they act like a sponge, quickly absorbing the water. This will in turn prevent them from absorbing the marinade properly and may give them a soggy texture.

Getting a good sear. To get that picture perfect, seared surface on your grilled portobello mushrooms, the biggest key is to make sure your grill or grill pan is very hot and well oiled. Once you place your mushrooms on the hot grill, let them cook undisturbed for a few minutes before rearranging or flipping. You may need to just cook 2 mushroom steaks at a time (as I did), as this gives each mushroom the amount of heat and surface contact it needs to sear nicely. 

How to Store

Refrigerating. Allow your mushroom steaks to cool before placing them in an airtight container. They will keep in the fridge for 3 days. 

I do not recommend freezing your grilled portobello mushroom steaks as the texture will be unpleasant and extremely soggy once thawed. 

Reheating. Place your grilled portobello mushroom caps back on the grill or in a preheated skillet for a few minutes per side, until hot all the way through. 

📋 Recipe