Grilled Portobello Mushroom Steaks, low carb, meat-free, vegan and plant-based, marinated in a delicious easy vegan marinade. These steaks are grilled soft and juicy, and served with cauliflower mashed potatoes, fresh vegetables or merely stacked in a bun as a plant-based burger. The perfect recipe for a hearty grilled comfort meal.
Clean the portobellos by lightly running them under water, then quickly patting them dry with paper towels. Some suggest using a brush but I find I need a bit of water to get the dirt off. Don't let the mushrooms stay under water long however or they will absorb it and not grill up well.I remove the inside gills, just because they taste odd, but they are edible. I also remove the stem. In both cases, using a spoon works well to remove and clean these areas.
Marinate the Mushrooms
In a bowl, stir together the tamari sauce, balsamic vinegar, olive oil, garlic, and cayenne. Taste and add more seasonings if you like. Some suggestions best for grilled steak include a steak seasoning, rosemary, dill, black pepper, and salt.Add the mushrooms to the bowl, and spoon the marinade all over them.Let them sit for 10 minutes each side. So they marinade a total of 20 minutes. No longer or they might become too sour or salty.
Grill the Mushrooms
Heat a hand grill pan or a large skillet over medium heat on the stove.Spray with olive oil, and set the mushrooms in the pan, pressing for a few minutes so the grill marks transfer. I found cooking each side about 4 minutes led to juicey steaks.
Serve the mushrooms immediately as steaks with sides, such as mashed potatoes and veggies.
The grilled portobellos tasted fine after 2 days of refrigeration. After that, they can get a bit rubbery.