Grilled Portobello Mushroom Steaks (Printer-friendly)

Marinated and grilled Portobello mushroom caps bursting with savory umami flavor, ready in 25 minutes.

# What You 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 It:

01 - In a small 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 a resealable plastic bag. Pour the marinade evenly over the mushrooms and let them soak for at least 15 minutes, or up to 2 hours for a more intense flavor, turning them halfway through.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, reserving any leftover liquid 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 the mushrooms are tender and deeply browned.
05 - Serve the Portobello steaks hot as a main course, or slice them and layer into sandwiches or toss over salads.

# Expert Tips:

01 -
  • The marinade transforms plain mushrooms into something so savory and deeply flavored that even dedicated meat eaters go back for seconds.
  • Everything comes together in under thirty minutes, which makes it perfect for weeknight dinners when you want something impressive without the effort.
  • The smoky, balsamic glazed caps are incredibly versatile and work as a main course, sandwich filling, or salad topper.
02 -
  • Do not skip the gill side down first on the grill. The gills trap moisture and cooking them first allows steam to escape so you get a better sear on the cap side.
  • If you marinate longer than two hours the mushrooms start to break down and get mushy, which nobody wants.
03 -
  • Wipe the mushroom caps with a damp cloth instead of rinsing them under water because mushrooms act like sponges and will get soggy if soaked.
  • Let the grill pan get fully hot before adding the caps because a cold pan steams instead of sears and you will miss out on that beautiful char.

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