clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Portobello steaks on a plate with baby potatoes and broccoli.

Portobello Steaks

  • Author: Alison Andrews
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan


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. 



  • 4 Portobello Mushrooms (Stems Removed)


  • 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



  1. Remove the stems from the mushrooms and place them into a shallow dish or baking pan. 
  2. 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. 
  3. 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. 
  4. Heat up a grill pan and brush it with 1/2 tablespoon of sesame oil. When the pan is hot add the mushrooms. 
  5. 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.
  6. Grill the mushrooms for 3 minutes each side then turn off the heat and brush both sides of the mushrooms with marinade sauce. 
  7. Serve with roasted vegetables and baked potatoes or fries. 


*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


  • 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