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    Home » Entrees

    Portobello Steaks

    Published: Mar 26, 2021 Updated: Mar 26, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Portobello Steaks

    These juicy portobello steaks are marinated in a balsamic marinade and then grilled for a hearty and delicious meal that is ready in 30 minutes or less.

    Portobello steaks on a plate with baby potatoes and broccoli.

    These portobello steaks are simply delicious. They’re meaty without being ‘too’ meaty and they have all those gorgeous umami flavors going on.

    Marinated in a balsamic marinade and then grilled in a grill pan (or a regular skillet) they make an amazingly delicious meal that is also quick and easy.

    Also check out our portobello burgers, our baked portobello mushrooms and our vegan stuffed mushrooms if you love mushroom recipes. And for more vegan steak recipes check out our vegan seitan steak and tofu steak.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make portobello mushroom steaks.

    Ingredient Notes

    • Portobello mushrooms – it’s ideal if these are nice and big.
    • Sesame oil – we used sesame oil in the marinade sauce and to oil the grill pan before grilling. Sesame oil works well as a high heat oil and has a great flavor for the marinade sauce as well.
    • Liquid smoke – this provides heaps of smokey flavor. If you don’t have any you can substitute this for smoked paprika.
    Portobello steaks on a plate with baby potatoes and broccoli.

    How To Make Portobello Steaks

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Remove the stems from the mushrooms and place them into a shallow dish or baking pan.
    Portobello mushrooms on a baking tray.
    • Add sesame oil, soy sauce, balsamic vinegar, tomato paste, liquid smoke, light brown sugar, crushed garlic, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together.
    Collage of two photos showing marinade sauce ingredients added to measuring jug and then whisked together.
    • Brush the mushrooms generously with the marinade sauce on both sides and leave them to marinate for 15 minutes. Leave a little marinade sauce behind to use later.
    Collage of two photos showing marinade sauce being brushed onto both sides of portobello mushrooms.
    • Heat up a grill pan and brush it with ½ tablespoon of sesame oil. When the pan is hot add the mushrooms.
    Two photo collage showing a grill pan being brushed with oil and then mushrooms frying in the grill pan.
    • When the mushrooms first hit the pan they will stick, this is fine. After 3 minutes they should release on their own and have nice straight grill lines.
    • Grill the mushrooms for 3 minutes each side then turn off the heat and brush both sides of the mushrooms with marinade sauce.
    • Serve with roasted vegetables and baked potatoes or fries.
    Two photo collage showing mushrooms with grill lines and then having marinade sauce brushed on top.

    Mushroom Steak Recipe Tips

    Don’t let the mushrooms soak in water when cleaning them. When you’re cleaning the mushrooms before marinating them, don’t let them soak in water as they will absorb water and get soggy. You can give the tops a light rinse and then wipe them off. Or you can just use a damp cloth to wipe them down before marinating.

    The grill pan must be hot before the mushrooms are added. If the grill pan isn’t hot when you add the mushrooms then they won’t sear to the pan properly. When the pan is hot, they sear and the mushrooms stick, but then after a few minutes they release on their own and you have the lovely grill lines.

    You can also use a regular skillet/frying pan. If you don’t have a grill pan you can use a regular skillet or frying pan. You won’t get the grill lines but everything else will be the same and just as delicious.

    Slice of portobello mushroom steak on a fork.

    Recipe FAQ

    What to serve with portobello mushroom steaks?

    You can serve them alongside any sides like baked potatoes or baby potatoes, roasted veggies or baked potato fries. Salads like vegan potato salad or sweet potato salad or vegan chickpea salad would be great too.

    How to store them?

    Keep any leftover portobello steaks in an airtight container in the fridge and enjoy within 2-3 days. However, they are at their absolute best when fresh.

    Can you freeze them?

    They are not freezer friendly. 

    Portobello mushroom steak with a piece cut out of it, on a white plate.

    More Vegan Mushroom Recipes

    1. Vegan Mushroom Gravy
    2. Vegan Mushroom Risotto
    3. Vegan Mushroom Pasta
    4. Vegan Mushroom Stroganoff
    5. Vegan Mushroom Sauce
    6. Vegan Cream of Mushroom Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Portobello steaks on a plate with baby potatoes and broccoli.

    Portobello Steaks

    These juicy portobello steaks are marinated in a balsamic marinade and then grilled for a hearty and delicious meal that is ready in 30 minutes or less. 
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 129kcal
    Author: Alison Andrews

    Ingredients

    Mushrooms: 

    • 4 Portobello Mushrooms Stems Removed

    Marinade:

    • 2 Tbsp Sesame Oil
    • 3 Tbsp Soy Sauce
    • 3 Tbsp Balsamic Vinegar
    • 1 Tbsp Tomato Paste
    • ½ tsp Liquid Smoke
    • 1 Tbsp Light Brown Sugar
    • 1 Clove Garlic Crushed
    • ½ tsp Garlic Powder
    • ½ tsp Onion Powder
    • ¼ tsp Salt
    • ¼ tsp Ground Black Pepper

    Grilling/Frying:

    • ½ Tbsp Sesame Oil
    Prevent your screen from going dark

    Instructions

    • Remove the stems from the mushrooms and place them into a shallow dish or baking pan. 
    • Add sesame oil, soy sauce, balsamic vinegar, tomato paste, liquid smoke, light brown sugar, crushed garlic, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together. 
    • Brush the mushrooms generously with the marinade sauce on both sides and leave them to marinate for 15 minutes. Leave a little marinade sauce behind to use later. 
    • Heat up a grill pan and brush it with ½ tablespoon of sesame oil. When the pan is hot add the mushrooms. 
    • When the mushrooms first hit the pan they will stick, this is fine. After 3 minutes they should release on their own and have nice straight grill lines.
    • Grill the mushrooms for 3 minutes each side then turn off the heat and brush both sides of the mushrooms with marinade sauce. 
    • Serve with roasted vegetables and baked potatoes or fries. 

    Notes

    1. Don’t let the mushrooms soak in water when cleaning them. When you’re cleaning the mushrooms before marinating them, don’t let them soak in water as they will absorb water and get soggy. You can give the tops a light rinse and then wipe them off. Or you can just use a damp cloth to wipe them down before marinating.
    2. The grill pan must be hot before the mushrooms are added. If the grill pan isn’t hot when you add the mushrooms then they won’t sear to the pan properly. When the pan is hot, they sear and the mushrooms stick, but then after a few minutes they release on their own and you have the lovely grill lines. 
    3. You can also use a regular skillet/frying pan. If you don’t have a grill pan you can use a regular skillet or frying pan. You won’t get the grill lines but everything else will be the same and just as delicious. 
    4. Leftovers. Keep any leftover portobello steaks in an airtight container in the fridge and enjoy within 2-3 days. However, they are at their absolute best when fresh. 

    Nutrition

    Serving: 1Portobello Steak | Calories: 129kcal | Carbohydrates: 10.9g | Protein: 2.8g | Fat: 8.9g | Saturated Fat: 1.2g | Sodium: 599mg | Fiber: 1.4g | Sugar: 7.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Elyan says

      May 29, 2021 at 7:08 pm

      Amazing smoky flavor. Chopped up one mushroom and sautéd it with onions to have in an omelette the next morning. Highly recommended.5 stars

      Reply
    2. Primroselil says

      April 10, 2021 at 12:51 pm

      Delicious! Just had them for lunch with some fresh crusty bread. Very tasty marinade sauce. Will definitely have again, thank you Alison5 stars

      Reply
      • Alison Andrews says

        April 12, 2021 at 11:48 am

        Wonderful! Thanks so much!

        Reply
    3. Anna says

      March 28, 2021 at 9:45 am

      Ooh Wow! Can’t wait to try these! Perfect as a ‘meat’ for gluten free me. Thanks for once again excelling in your recipes!5 stars

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:31 am

        Awesome! Hope you enjoy them, thanks Anna!

        Reply
    4. Melanie S says

      March 27, 2021 at 7:24 pm

      This was absolutely so flavorful and truly amazing! I served it with a baked potato and a side of mixed vegetables. My husband loved it!! Than you Alison!!5 stars

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:36 am

        Awesome! Thanks so much Melanie!

        Reply

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