Grilled Portobello Mushroom Steaks

5 from 2 votes

Juicy grilled portobello mushroom steaks, the perfect quick dinner ready in 30 minutes. Marinate in a savory simple sauce, grill or pan fry, and serve. An easy low carb, meat free meal.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 160kcal

Author: Dee Dine

Equipment

ordinary skillet or pan
OR cast iron grilling pan

Ingredients

4 portobello mushrooms, large (lightly rinsed clean, stems and inside gills removed)
3 tablespoon balsamic vinegar
2 tablespoon olive oil
3 tablespoon tamari sauce or soy sauce; tamari is best for gluten-free
2 tablespoon garlic, chopped
1 tablespoon brown sugar
pinch of cayenne pepper

Optional flavors

¼ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Prep

Clean the portobellos by lightly running them under water, then quickly patting them dry with paper towels.
Remove the inside gills and stem. Remove the gills because they taste slimy, although they are edible. Remove the stem to allow the mushroom to lay flat. A spoon works well to remove these areas.
4 portobello mushrooms, large

Marinate the Mushrooms

In a bowl, stir together the tamari sauce, balsamic vinegar, olive oil, garlic, sugar and cayenne. Taste and add optional salt and pepper.
Add the mushrooms to the bowl, spoon the marinade all over them, flip them and spoon more marinade
Let them sit for 10 minutes each side, allowing them to marinate a total of 20 minutes. No longer or they might become too sour or salty.
3 tablespoon balsamic vinegar, 2 tablespoon olive oil, 3 tablespoon tamari sauce, 2 tablespoon garlic, chopped, 1 tablespoon brown sugar, pinch of cayenne pepper, ¼ teaspoon salt, ¼ teaspoon black pepper

Grill the Mushrooms

Put oil in a pan and heat it to medium heat.
Add 1 to 2 mushrooms into the pan. Put them gill-side down first and press until they sizzle to sear. Then flip and sear the other side. Cook each side about 2-3 minutes depending on their size led to juicy steaks.
Serve the mushrooms immediately as steaks with sides, such as mashed potatoes and veggies.

Mushroom storage

The grilled portobellos tasted fine after 2 days of refrigeration. After that, they can get a bit rubbery.

Video

Notes

1. Don't let them marinade beyond 20 minutes total or they may become too strong in flavor.

2. Cooking options: Use a heavy frying pan or (this cast iron grill pan to cook them on your stove. Or use an outdoor grill.

3. Don't bake these marinated mushrooms in the oven, unless perhaps sealed in a foil envelope. I think baking might dry out their juicy meatiness.

To clean mushrooms, gently towel them with a wet paper towel, do not submerge them under running water or they will soak it up like a sponge thanks to substances in their caps called hydrophobins.

Nutrition