Grilled Portobello Mushroom Steaks (Printable)

Smoky grilled Portobello caps marinated in balsamic and herbs for a hearty plant-based main.

# What You'll Need:

→ Vegetables

01 - 4 large Portobello mushroom caps, stems removed and wiped clean

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons soy sauce (or tamari for gluten-free)
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon salt

# How To Make:

01 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, chopped rosemary, smoked paprika, black pepper, and salt until well combined.
02 - Place the Portobello mushroom caps gill-side up in a large baking dish or resealable bag. Pour the marinade evenly over the mushrooms and let them soak for at least 15 minutes, or up to 2 hours for deeper flavor, turning halfway through.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, reserving any excess for basting.
04 - Place the mushrooms cap-side down on the hot grill. Cook for 5 to 6 minutes per side, basting occasionally with the reserved marinade, until tender and deeply browned.
05 - Serve hot as a main course, or slice and layer into sandwiches or toss over salads.

# Expert Tips:

01 -
  • These mushrooms pick up every bit of that smoky, savory marinade and deliver a genuinely meaty bite without any meat at all.
  • The whole thing comes together in under thirty minutes, which makes it perfect for weeknight dinners when you still want something that feels special.
02 -
  • Do not skip wiping the mushrooms clean with a damp cloth instead of rinsing them, because waterlogged caps will steam instead of char.
  • If you do not have a grill, roasting at 425 degrees Fahrenheit for twenty minutes while flipping halfway gives you almost the same depth of flavor.
03 -
  • Remove the stems completely and gently scrape out the gills with a spoon for a cleaner presentation and more room for the marinade to soak in.
  • Let the mushrooms rest for two minutes off the heat before serving so the juices redistribute and every bite is as succulent as the first.

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