Grilled Portobello Mushrooms (Portobello “Steaks”)

Hello, my chickpeas! Welcome back to another recipe. This one will be a great plant-based option for any Fathers Day spread, and I’m so excited to share it with you. Let’s talk about my Grilled Portobello Mushrooms!

This is meant to very vaguely resemble a “steak” vibe, but it’s basically a portobello mushroom marinated in some yummy sauces and cooked! I give both a grilled option AND an oven-roasted option, so you can make it either way. Honestly, portobello mushrooms have a naturally deep and earthy flavor on their own, but the sauce that we cook this in makes them even more delicious! I consider this more of a side than a main because it is best when paired with something else to make a full meal! I personally love serving this alongside some roasted potatoes or a big salad. Keep on reading to learn how to make it.

Ingredients

• Balsamic vinegar and tamari – these make up most of our sauce/marinade. They are deep flavors that compliment the mushrooms so well! I especially love the slight sweetness from the balsamic vinegar.
• Garlic, onion powder, and smoked paprika – for some extra flavors in that marinade! Garlic and onion are always great flavor boosters, and the smoked paprika adds just a bit of smokiness to make it interesting.
• Maple syrup – for a bit more sweetness! 
• Portobello mushrooms – our stars! This is a somewhat small recipe and makes two medium/large mushrooms, so if you’re cooking for a group feel free to double or triple the recipe!

How to Make Grilled Portobello Mushrooms

As always, keep scrolling for the full recipe. But here’s the basic rundown: 

1. Whisk together your marinade
2. Prepare your mushrooms and coat them in the marinade. Let them marinate for 15 minutes.
3. Cook your mushrooms on the grill or in the oven, give them a flip and add some more marinade, and cook a bit more.
4. Enjoy!

Tips & Tricks

• Some people prefer to remove the gills from portobello mushrooms before cooking them. I don’t mind them so I choose to leave them in. But if you’d like to remove the gills you can do so gently with a spoon when you remove the stem!
• Be sure to keep an eye on these as they cook, as every oven and grill will be a bit different! You may also want them to be more or less cooked based on personal preference. 
• The marinade we use in this recipe is one of my favorite things right now. I have also used it when roasting brussel sprouts and it was delicious! Feel free to use the marinade on other veggies as you’d like!
• This “tip or trick” is more of just a note, but I did want to point out that the mushrooms do have a slightly different look based on if you grill or roast them. In the pictures in this blog post, the mushrooms on the blue plate are grilled and the mushrooms on the green plate are roasted! 
• I haven’t tried this yet personally, but you could also eat this on a burger bun with some condiments and burger toppings! I think this would be a super fun burger option, so if you try it be sure to comment and let me know! 
• These are delicious, but I love them best when paired with one or two other yummy plant based sides! Some of my favorites are roasted potatoes, my Lemon Basil Orzo Salad, or some Cowboy Caviar. 

Grilled Portobello Mushrooms (Portobello “Steaks”)

Recipe by Delaney Romero – Joyful BalanceCourse: SidesCuisine: American

Servings

2

servings

From Start to Finish

45

minutes

These Grilled (or Roasted) Portobello Mushrooms are the perfect option for any fun summer gathering, or a relatively easy weeknight side. The marinade makes these perfectly smoky and delicious! Pick whether you want to make this on the grill or in the oven, and lets get cooking!

*Note: The “From Start to Finish” time is calculated for the longest possible version of this, which is the oven. If you choose to grill, it will be 10-15 minutes shorter! The time listed also includes 15 minutes for the mushrooms to marinate.

Ingredients

• 1 Tbsp balsamic vinegar

• 1 Tbsp tamari

• 1 clove garlic, minced

• 1/4 tsp onion powder

• 1/4 tsp smoked paprika

• 2 tsp maple syrup

• 2 portobello mushrooms

Directions

• Preheat your oven or grill: You can cook these in either the oven OR on a grill. If using the oven, preheat to 400. If using a grill, bring it to medium-high heat. Allow your oven or grill to preheat while you work on the next few steps.
• Make your marinade: in a small bowl, whisk together the balsamic vinegar, tamari, garlic, onion powder, smoked paprika, and maple syrup. Make sure they are evenly incorporated.
• Prepare your mushrooms: gently remove the stems from each of your portobello mushrooms. Check the bottom of the mushrooms (the side with the gills and removed stem) and see how large of a “lip” the cap of the mushroom makes along the outer edge. In a the next step you’ll have to coat the mushroom with our marinade, so if the cap folds over the edge too much and prevents you from accessing all of the bottom area, go ahead and remove just a bit of the outer part of the cap. If desired, use a knife to make some shallow cuts into the top of the cap in a grid pattern – making sure not to cut all the way through. This is partially for aesthetics, and partially to give the marinade more spaces to soak into!
• Marinate the mushrooms: Using a pastry brush, brush the marinade onto both sides of each mushroom, making sure to get the entire surface area as much as you can. Once everything is coated, pour the remaining marinade (there won’t be a ton, but there should be some) into either a shallow dish or a ziploc bag. Add the mushrooms to the dish or the bag and position them so that they are soaking up as much of the liquid as possible. Allow to sit and marinate for 15 minutes.
• Cook the mushrooms:
  
  IF USING THE OVEN: prepare a baking sheet by lining it with a non-stick baking mat. Place the mushrooms flat on the baking sheet, gill-side-down and place in the oven. Allow to cook for 12 minutes. Remove from oven. If you have any marinade leftover and you would like to use it up, brush what is left of the marinade on each side of the mushrooms. Flip the mushrooms gill-side-up, and return to oven. Cook for another 5-10 minutes, or until they are cooked to your liking.
  
  IF USING THE GRILL: Place the mushrooms flat on the grill, gill-side-down. Allow to cook for 4 minutes. If you have any marinade leftover and you would like to use it up, brush what is left of the marinade on each side of the mushrooms. Flip the mushrooms gill-side-up, and allow to cook for another 4 minutes, or until they are cooked to your liking.
• Remove from oven or grill, serve with your favorite sides, and enjoy!

Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your mushroom-making ways.

Stay joyfully balanced!