HOW TO MAKE GRILLED MUSHROOM STEAKS
THE URBEN LIFE
Wondering how to make the best portobello mushroom steaks? My marinade comes together with oil, balsamic vinegar, garlic, soy sauce, and fresh rosemary.
– 6 portobello mushrooms – 1/4 cup neutral tasting oil – 1/4 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. Whisk together the remaining ingredients in a large shallow dish. Add mushrooms to dish and marinate for about 5 minutes on each side.
Heat grill, griddle, 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!
Don’t overcrowd mushrooms!
To make gluten-free, use tamari or coconut aminos instead.
Serve mushroom steaks with grilled vegetables and potatoes for a filling plant-based meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.