Mushroom Steaks

This mushroom steak recipe comes together with meaty, tender portobello mushrooms marinated in a simple 5-ingredient sauce. They can be grilled indoors or outdoors in under 30 minutes! Great for date night, an elegant dinner, holiday side dish, or any celebration.

Welcome to grilling season, y'all! If you're looking for more vegan recipes to add into your dinner rotation, give these portobello mushroom steaks a try. Simply mix the marinade ingredients together, let the mushrooms marinate, grill them up, and serve!

We've been eating primarily plant based for a while now and these vegan steaks are one of our favorite meals along with a few other nostalgic classics like vegan mac and cheese, vegan fettuccine alfredo, vegan potato soup, and vegan eggplant parmesan.

Why you'll love this recipe

Vegan mushroom steaks are juicy and charred to perfection.

• Meatless meal: Portobello steak is healthy yet hearty!
• Allergy friendly: This recipe is dairy free, soy free, and can easily be made gluten free.
• Quick and easy: We're using super simple ingredients that are rich in umami flavor.

Equipment

You can cook mushroom steaks on an outdoor grill, indoor griddle, grill pan, or regular skillet. I suggest using a grill pan or griddle to get those perfect grill marks!

Ingredients

My homemade portobello mushroom steak sauce comes together with corn oil, balsamic vinegar, soy sauce, minced garlic, fresh rosemary, salt, and pepper.

• Mushrooms: Portobello mushrooms are often used as a meat substitute because of their firm texture and flavor.
• Oil: Corn oil has a high smoke point, making it great for grilling. As an alternative, you can use your go-to neutral tasting cooking oil that also has a high smoke point, like avocado oil.
• Vinegar: Balsamic vinegar gives mushrooms a tangy, delicious flavor.
• Soy sauce: If you're gluten free, replace with tamari or liquid aminos.
• Garlic: Fresh is best!
• Rosemary: Rosemary is the go-to herb to pair with steak but feel free to use sage, thyme, or parsley.
• Salt and pepper: To taste!

How to make mushroom steaks

The full directions for how to make portobello mushroom steaks are in the printable recipe card below.

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 the marinade, whisk together the 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 the 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.

Cooking tips

• Make sure to heat your grill before adding the mushrooms.
• Don't overcrowd mushrooms, you may have to make them in batches.
• Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on a skillet, rather than in the microwave for the best texture.

Serving suggestions

Keep it classic with vegan steak and potatoes with asparagus, or give these pairings a try:

• Serve with a side of air fryer green beans, air fryer brussels sprouts, or dairy free dinner rolls.
• If serving during the holidays like Easter, Thanksgiving, or Christmas, pair with dairy free green bean casserole or meatless stuffing casserole!
• Add grilled portobello mushrooms as a veggie side dish to my lemon pasta or tahini pasta.

I hope you love these mouth watering grilled mushroom steaks as much as we do! They're the perfect welcome to warmer weather and summertime.

Portobello Mushroom Steaks

Author: Jenna Urben

This mushroom steak recipe comes together with meaty, tender portobello mushrooms marinated in a simple 5-ingredient sauce. They can be grilled indoors or outdoors in under 30 minutes! Great for date night, an elegant dinner, holiday side dish, or any celebration.

5 from 42 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 6 servings

Equipment

• Cast iron griddle

Ingredients

  

1x2x3x

• 6 portobello mushrooms
• ¼ cup corn oil
• ¼ cup balsamic vinegar
• 2 tablespoon soy sauce
• 2 garlic cloves minced
• 1 sprig fresh rosemary stem removed and chopped
• Salt and pepper to taste

Cook ModePrevent your screen from going dark while you're cooking!

Instructions

 

• 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, sear mushrooms on each side for about 5 minutes, or until slightly softened and have a deep golden brown color. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on a skillet until warm.

Nutrition

Calories: 115kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 345mgPotassium: 334mgFiber: 1gSugar: 4gVitamin A: 0.1IUVitamin C: 0.3mgCalcium: 8mgIron: 0.5mg

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!