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.
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:
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.
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.
- 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 1/2 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.
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.
Recipe FAQ
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.
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.
They are not freezer friendly.
More Vegan Mushroom Recipes
- Vegan Mushroom Gravy
- Vegan Mushroom Risotto
- Vegan Mushroom Pasta
- Vegan Mushroom Stroganoff
- Vegan Mushroom Sauce
- Vegan Cream of Mushroom Soup
Did you make this recipe? Be sure to leave a comment and rating below!
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Portobello Steaks
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4
- Diet: Vegan
Description
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.
Ingredients
Mushrooms:
- 4 Portobello Mushrooms (Stems Removed)
Marinade:
- 2 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 3 Tbsp Balsamic Vinegar
- 1 Tbsp Tomato Paste
- 1/2 tsp Liquid Smoke
- 1 Tbsp Light Brown Sugar
- 1 Clove Garlic (Crushed)
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Grilling/Frying:
- 1/2 Tbsp Sesame Oil
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 1/2 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
*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.
*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.
- Category: Entree, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Portobello Steak
- Calories: 129
- Sugar: 7.8g
- Sodium: 599mg
- Fat: 8.9g
- Saturated Fat: 1.2g
- Carbohydrates: 10.9g
- Fiber: 1.4g
- Protein: 2.8g
Keywords: portobello steaks, mushroom steak
Amazing smoky flavor. Chopped up one mushroom and sautéd it with onions to have in an omelette the next morning. Highly recommended.
★★★★★
Delicious! Just had them for lunch with some fresh crusty bread. Very tasty marinade sauce. Will definitely have again, thank you Alison
★★★★★
Wonderful! Thanks so much!
Ooh Wow! Can’t wait to try these! Perfect as a ‘meat’ for gluten free me. Thanks for once again excelling in your recipes!
★★★★★
Awesome! Hope you enjoy them, thanks Anna!
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!!
★★★★★
Awesome! Thanks so much Melanie!