This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade
Wondering how to make portobello mushroom steaks? My marinade comes together with Mazola® Corn Oil, balsamic vinegar, garlic, soy sauce, and fresh rosemary. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
Welcome to grilling season, y'all!
This quick and easy recipe comes together from start to finish in under 30 minutes. Simply mix together marinade ingredients, let mushrooms marinate, grill them up, and serve.
Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.
If you've never heard of mushroom steaks before, you may be wondering what all the hype is about.
They have a tender, juicy, meaty texture and are nutritious while being light yet filling.
A delicious meatless option for vegans, vegetarians, or those wanting a healthier BBQ option.
How to Cook Mushroom Steaks
Mazola Corn Oil has a high smoke point (450˚F), great for grilling at high temperatures. Making these mushroom steaks perfect for indoor or outdoor grilling! If you're not a grill master, don't worry! Since we're not concerned with internal temps, there are just a few prep steps and grilling tips. Start by cleaning your portobello mushroom caps. Gently remove the stems then using a spoon, remove the gills from around the inside of the mushroom. The gills are edible but I prefer to remove them. Once each cap is clean, rinse under water and pat dry.
To make your marinade, whisk together Mazola Corn Oil, balsamic vinegar, soy sauce, garlic, rosemary, salt, and pepper in a large shallow dish. Add the mushrooms and let marinate for at least 5 minutes on each side.
As mushrooms marinate, heat your grill, griddle, grill pan, or skillet over medium heat. Once hot, your mushrooms are ready for grilling! Mushroom steaks are done when they have a nice golden brown color and are slightly softened.
Mushroom Steak Recipe Tips
- Make sure to heat your grill before adding the mushrooms
- Don't overcrowd mushrooms, you may have to make them in batches
- To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce
- Serve mushroom steaks with roasted or grilled vegetables and potatoes for a filling plant-based meal
- This recipe can also be used to make great portobello mushroom burgers
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Use Mazola Corn Oil. It is an all-purpose, cholesterol free cooking oil that is smart heart-heathy choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
I hope you love these marinated and grilled mushroom steaks as much as we do! They're the perfect welcome to warmer weather and summertime. If you try this recipe, please share a photo with me over on Instagram♡
Portobello Mushroom Steaks
- 6 portobello mushrooms
- ¼ cup Mazola® Corn Oil
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 garlic cloves minced
- 1 sprig fresh rosemary stem removed and chopped
- Salt and pepper to taste
- De-stem and remove the gills from each mushroom then set aside. Whisk together the remaining ingredients in a large shallow dish.
- Add mushrooms to dish and let marinate for 5-10 minutes on each side. Meanwhile, heat a grill, griddle, grill pan, or skillet over medium heat.
- Once hot, cook mushrooms on each side for about 5 minutes, or until slightly softened and have a deep golden brown color. Serve immediately and enjoy!
*see Mazola.com for more information on the relationship between corn oil and heart health.