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These Portobello Mushroom steaks are truly the best! They’re tender, juicy, and melt-in-your-mouth delicious! Serve them for at-home date nights, holiday dinners, or an easy vegan option at cookouts. You won’t be let down!
Table of Contents
If you’ve been looking for the ultimate healthy vegan steak recipe, you’re going to love these succulent portobello mushrooms. They’re made in less than an hour with the simplest of ingredients, yet they are as tender and juicy as possible.
Ingredients You’ll Need
- Portobello mushrooms: These large mushrooms are known for their meaty texture and are the perfect vegan substitute for a steak. For this recipe, make sure to shop for portobello mushrooms. Any other type of mushroom won’t have the same effect!
- Balsamic vinegar: Adds a sweet, acidic element to the marinade, and enhances the earthy flavor in the mushrooms.
- Tamari: The source of savory, umami flavor in the marinade. If you are not gluten-free, soy sauce can be substituted. Or, if you are sensitive to sodium, use low-sodium tamari.
- Olive oil: Provides a source of fat and adds a rich, savory flavor. Any neutral oil cooking oil of choice can work in its place, or, if oil-free, omit entirely.
- Vegan Worcestershire: Similar to balsamic vinegar, vegan Worcestershire adds a sweet and tangy flavor that adds depth of flavor. Or if you have one, opt for a vegan steak sauce.
- Liquid smoke: Adds essential smokiness that takes the flavor to the next level. A little goes a long way, but makes such a difference!
- Spices: We like to use a combination of black pepper, garlic powder, onion powder, and smoked paprika. Feel free to opt for your favorite spice blend, if preferred.
- Fresh herbs: Fresh thyme leaves add a burst of fresh, herb-y flavor to the portobello mushroom steaks. Dried thyme can be substituted, but fresh is highly recommended if possible.
Equipment Needed
- Wide, shallow dish
- Whisk
- Grill or large skillet (grill pan would also work)
- Spatula
How to Make Portobello Mushroom Steaks
- Prep the mushroom caps. De-stem each portobello mushroom, leaving just the caps. Discard, compost, or save the mushroom stems and make our Homemade Vegetable Broth. Then, using a paper towel or clean kitchen towel, gently rub each portobello mushroom, removing any excess dirt.
- Make the steak marinade. In a wide, shallow bowl, whisk together the marinade ingredients until well combined.
- Marinade the mushrooms. Add the portobello mushroom caps to the marinade. Flip them back and forth a few times to fully coat on both sides. If needed, use a spoon to pour the marinade over the mushroom caps. Allow the mushrooms to marinate for at least 15 minutes, or preferably overnight.
- Sear the mushroom steaks. Heat a large skillet or outdoor grill over medium-high heat. Once warm, add the portobello mushrooms along with any remaining marinade. Cook the steaks for 4-5 minutes on each side, or until a deep golden brown.
- Serve. Serve the mushroom steaks immediately while warm, as desired.
Serving Suggestions
These portobello steaks can be served as the main course for a quick family dinner or even holidays like Thanksgiving and Christmas. We typically like to grill asparagus or other veggies to serve alongside our vegan steak, but below are a few more of our favorite side dish recommendations.
- Potatoes: Vegan Mashed Potatoes, Vegan Stuffed Baked Potatoes, or Garlic and Herb Smashed Potatoes.
- Rice and pasta: Fall Vegetable Rice Pilaf, Vegan Mac and Cheese, or Fettuccine Alfredo.
- Veggies and salad: Simple Roasted Vegetables, Brussels Sprouts Caesar Salad, Corn on the Cob, or Vegan Quinoa Salad.
- Homemade bread: Vegan Garlic Bread, Garlic Herb Dinner Rolls, or Vegan Pandesal.
If you’re interested in serving these portobello mushrooms as vegan burgers, check out our Grilled Portobello Mushroom Burgers recipe!
Storage Instructions
Freshly grilled mushroom steak is best enjoyed while fresh. However, leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The leftover mushroom steak will reheat best on the grill or in a large skillet over medium-high heat.
We would not recommend freezing these steaks. Once frozen, portobello mushrooms change texture and can be watery.
Tips for Success
- Don’t rinse your mushrooms with water! Although it’s good practice to rinse your produce before cooking thoroughly, this is not the case with mushrooms. Mushrooms are incredibly absorbent and will absorb the water, which will water down your dish and prevent the mushrooms from absorbing the flavorful marinade. Instead, wipe them clean with a clean towel and enjoy!
- Brush the grill with oil. This will help prevent the mushroom caps from sticking and give them a nice sear.
- Avoid overcooking. Tender mushrooms will become mushy when overcooked. If the grill is on the hotter side, you may need less time than 4-5 minutes per side.
More Mushroom Recipes You May Enjoy:
Appetizers and Sides
Easy Mushroom Gravy (Oil-Free)
Gluten Free
Cream of Mushroom Soup – Easy & Vegan
Appetizers and Sides
Garlic Butter Miso Mushrooms (Ultimate Burger Topping)
The Best Portobello Mushroom Steaks Recipe
- Total Time: 45 minutes
- Yield: 6 mushroom steaks
Description
These Portobello Mushroom steaks are truly the best! They’re tender, juicy, and melt-in-your mouth delicious! Serve them for at-home date nights, holiday dinners, or an easy vegan option at cookouts. You won’t regret it.
Ingredients
- 6 large portobello mushrooms
- 1/3 cup balsamic vinegar
- 1/4 cup tamari (or soy sauce if not gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon vegan Worcestershire sauce (We used Edward & Son’s)
- 1 teaspoon liquid smoke
- 1/2–1 teaspoon black pepper (depending on how pepper-y you would like it)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 sprigs fresh thyme, stems removed and finely chopped
- 1/2 teaspoon smoked paprika
Instructions
- De-stem each portobello mushroom, leaving just the caps. Discard, compost or save the stems for homemade vegetable broth. Set mushroom caps aside.
- In a large-sized wide and shallow dish, combine all of the ingredients except for the mushrooms. Whisk together until fully combined.
- Add in the portobello mushroom caps to the marinade and flip them back and forth a few times for fully coat both sides. If needed, use a spoon to pour the marinade over the mushrooms. Allow the mushrooms to marinate for at least 15-30 minutes, the longer the better!
- Once the mushrooms have marinated, heat a grill or a large skillet over medium-high heat. Once warmed, add the portobello mushrooms along with any remaining marinade* and cook on each side for 4-5 minutes, or until softened and a deep golden brown. Gently flip the mushrooms as they will be fragile!
- Serve warm with sides of choice. This goes well with mashed potatoes or our fall rice pilaf!
Notes
- We grilled asparagus to serve alongside our portobello mushroom steaks. Instead of pouring the remaining marinade in with the mushrooms, we saved it and used it to marinate the asparagus. It turned out delicious and is highly recommended!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Entree, Holiday
- Method: Grilled
- Cuisine: Vegan, Gluten-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Best portabello steaks we’ve ever had. Happen to have asparagus and used the marinade as suggested. Superb! Thank you!
What can you use instead of Worcestershire sauce in case you don’t have that?
We found this link that could be helpful! https://food52.com/blog/24403-best-worcestershire-sauce-substitutes
Portobello mushrooms are wonderful! They pretty much accompany everything but can also be the star of the show. I’m definitely sure they have a nice smoky flavor that would steal ANYONE’s heart, even that of a meat lover!
We agree!! They are one of our favorite ingredients 🙂