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Savor plant-based excellence with these Grilled Portobello Mushroom Steaks, marinated in balsamic vinegar, garlic, and fresh herbs. Portobello caps develop a rich, meaty texture when grilled over open flames, absorbing savory umami notes effortlessly. This low-calorie vegan main course satisfies meat-lovers and vegetarians alike.
Per serving
140kcal
Calories
4g
Protein
8g
Carbs
11
Prep Time
15 min
Cook Time
9 min
Servings
4 people
Difficulty
easy
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
1. Clean portobello mushroom caps gently with a damp paper towel and snap off the woody stems.
2. Use a spoon to scrape out dark gills from underside of caps if desired for a cleaner look.
3. In a shallow dish, whisk together balsamic vinegar, extra virgin olive oil, minced garlic, dried thyme, salt, and black pepper.
4. Place mushroom caps in marinade gill-side down for 15 minutes, then flip and marinate 15 minutes more.
5. Preheat outdoor grill or grill pan over medium-high heat and oil grates.
6. Place mushroom steaks on grill cap-side down and cook for 4 to 5 minutes.
7. Flip mushrooms and grill for another 3 to 4 minutes until tender and juicy.
8. Remove from grill, slice into thick steaks, and garnish with fresh parsley.
Remove Gills: Scraping gills prevents them from turning your marinade and food dark brown. Do Not Over-Marinate: Balsamic vinegar is acidic; 30 minutes is enough time to tenderize without breaking down flesh. Grill Whole: Grill whole caps first for juiciness, then slice after cooking.
No, mushrooms act like sponges and absorb water easily; wipe them clean with a damp paper towel instead.
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