Portobello Mushroom Steaks
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I absolutely love my Portobello Mushroom Steaks, they’re juicy, smoky, and packed with a meaty, umami flavor that’s hard to resist! Ready in less than an hour, this vegan steak recipe transforms simple ingredients into a hearty, plant-based delight.
One summer evening, I hosted a backyard barbecue for friends and family, and I wanted to create a dish that was hearty, healthy, and satisfying for everyone, including my vegetarian and vegan guests. That’s when these Portobello Mushroom Steaks were born!
I drench the portobello mushrooms in a garlic balsamic marinade and broil them to perfection, no open flame needed! It’s so easy, and you still get that amazing grilled flavor right from your oven. Inspired by my love for plant-based cooking (and the success of my mushroom soup without cream recipe), I wanted to craft a dish that had the same depth of flavor and wholesome goodness.
👩🏽🍳 Why I Love This Recipe
I love these Portobello Mushroom Steaks because they’re everything a hearty, plant-based meal should be: juicy, smoky, and absolutely satisfying. The garlic balsamic marinade soaks into the mushrooms, giving them an incredible depth of flavor, while their meaty texture makes them feel like a true centerpiece on the plate.
I still remember the first time I made these mushroom steaks, my friends were over for a backyard get-together, and the kids were running around, laughing and chasing bubbles in the yard. The best part? I didn’t even need the grill that day. While the kids were busy playing, I broiled the mushrooms in the oven, and they turned out with that same smoky, grilled perfection we all love. It made everything so easy and stress-free, especially with all the hustle and bustle in the background.
My recipe proves you don’t need fancy equipment or an open flame to create a dish that feels like it came straight from a gourmet barbecue. Paired with grilled asparagus and a healthy mashed potatoes, this is a complete meal that’s balanced, wholesome, and satisfying for vegans, vegetarians, and even meat-eaters looking for a lighter option. Trust me, you’re going to want to make this again and again.
Latest Recipe Video!
🥘 Ingredients
Making my portobello mushroom steak recipe is a breeze with simple ingredients that you can easily find at your local grocery store. From earthy portobellos to aromatic spices, each ingredient adds a unique touch to this delicious recipe.
Portobello Mushroom Caps: These large caps are the heart of this recipe, with a meaty texture and juicy, earthy flavor that’s so satisfying. They’re the perfect plant-based alternative to steak.
Balsamic Vinegar & Olive Oil: Balsamic vinegar adds that tangy sweetness I love, while olive oil keeps the mushrooms juicy and helps the marinade stick beautifully. Together, they create such an incredible depth of flavor.
Smoked Paprika: This smoky spice gives the mushrooms a grilled flavor that tastes just like a classic steak. It’s one of my favorite additions to this recipe.
Garlic & Salt: Fresh garlic adds bold, robust flavor, and salt brings out the best in every ingredient. They’re my go-to for making the mushrooms tender and extra flavorful.
Vegan-Friendly Steak Seasoning: This spice blend amps up the savory, meaty taste of the mushrooms. Be sure to grab a vegan-friendly version for this recipe!
🍲Substitutions
Mushrooms: Portobello mushrooms are my go-to for their meaty texture and earthy flavor, but large shiitakes or other big mushrooms work too. Just skip the baby bellas unless you want fun, bite-sized pieces!
Vinegar: No balsamic? No problem! I like to mix apple cider vinegar with a touch of maple syrup or brown sugar for a similar sweet and tangy flavor.
Garlic: Fresh garlic is the best, but in a pinch, I use garlic powder, just a quarter teaspoon per clove. Onion powder works too for a slightly different but delicious twist!
🔪 How To Make
Ready to cook? Let me show you how to make these vegan mushroom steaks that are so juicy and flavorful, they’ll have your mouth watering.
Preheat Oven, Prep Mushroom Steak Marinade: I start by preheating my oven to 400°F and grabbing a large shallow bowl or skillet. Then, I mix olive oil, balsamic vinegar, spices, and chopped garlic in a big bowl to whip up the perfect marinade for these delicious mushroom steaks!
Marinate The Vegetables: I place the portobello mushrooms and asparagus in an oven-safe skillet (or a shallow dish if that’s what I have handy). Then, I grab a pastry brush and generously coat the tops and bottoms of both the mushrooms and asparagus with that delicious marinade, it’s such a satisfying step!
Bake The Vegetables: I place the mushrooms top side down in the skillet and pour the remaining marinade over them, making sure the bottom of the pan is slightly covered. Then, I pop the skillet into the oven and let everything bake for about 20 minutes, it already smells amazing.
Flip And Continue Baking: After the first bake, I take the skillet out of the oven and carefully flip the mushrooms and asparagus. Then, I pop it back in for another 5–10 minutes, making sure the mushrooms are tender and cooked all the way through. They’re almost ready to serve.
Prepare The Side Dish: While the mushrooms and asparagus bake, I take a moment to whip up a side of healthy mashed potatoes. It’s the perfect complement to the smoky, savory flavors of the mushroom steaks!
Serve Immediately: Once everything is perfectly cooked, I plate up the portobello mushroom steaks alongside the mashed potatoes and asparagus. I love serving them right away to enjoy all the fresh, juicy flavors, dig in and enjoy.
💭 Expert Tips
My #1 Secret Tip for for keeping my Portobello Mushroom Steaks absolutely perfect is to always clean the mushrooms properly with a damp paper towel instead of rinsing them under water. I learned this the hard way one summer when I was in a rush and gave the mushrooms a quick rinse, big mistake! They soaked up so much water that they turned out soggy and lost that amazing meaty texture. Now, I take a few extra minutes to gently wipe them clean, and it makes all the difference in keeping the steaks juicy, tender, and full of flavor.
Other Tips To Keep In Mind:
- Prep Your Mushrooms: I always remove the stems from whole mushrooms, and sometimes I scrape off the gills if I want a cleaner look. The gills are totally edible, so it’s up to you whether to keep them.
- Opt For Oven Or Grill: You can bake these mushroom steaks or grill them on an open flame, both options are delicious! If grilling, they’ll cook faster, and you can even use a grill pan indoors for that smoky flavor.
- Adjust Cooking Time: After 20 minutes, I flip the mushrooms to ensure they cook evenly. I keep an eye on them and adjust the time if needed to make sure they’re perfectly tender.
📖 Variations
I love how versatile my portobello mushroom steaks are, they’re perfect as-is, but there’s always room for a fun twist!
Spicy: If you’re like me and love a little heat, just sprinkle some red pepper flakes into the marinade. It gives the mushrooms a spicy kick that pairs perfectly with their earthy flavor.
Herb-Infused Steaks: For a fresh twist, I like to add rosemary, thyme, or parsley to the marinade. The herbs infuse the mushrooms with an incredible aroma and even more delicious flavor.
Grilled: When it’s grilling season, I swap the oven for a hot grill and cook the marinated mushrooms for 4–5 minutes on each side. It adds a smoky flavor that’s absolutely amazing.
Umami-Boosted: A tablespoon of soy sauce or coconut aminos in the marinade takes the savory flavor to the next level. Sometimes, I even add vegan Worcestershire or Dijon mustard for an extra flavor boost.
🍽 Serving Suggestions
My Portobello Mushroom Steaks are a main course that shines on their own, but I love serving them alongside:
Grilled Dishes: I love pairing these portobello steaks with grilled zucchini, peppers, or squash for a delicious plant-based feast. The charred veggies and earthy mushrooms are a match made in heaven.
Hearty Salads: These mushroom steaks are amazing alongside a hearty salad like my beetroot and feta salad, classic Caesar, or a sweet apple walnut salad. It’s light, refreshing, and perfect for a balanced meal.
Steak And Fries: For a classic steak-and-fries vibe, I cook some sweet potatoes fries while the mushrooms marinate. Add a side of vegan steak sauce, and you’ve got one satisfying meal, my personal favorite!
Comforting Sides: When I’m craving comfort food, I pair these steaks with my healthy dairy free mashed potatoes. My roasted green beans and potatoes are another simple, cozy side option.
🫙 Storage Directions
Refrigerating: I always store leftover portobello mushroom steaks in an airtight container in the fridge once they’ve cooled to room temperature. They stay juicy and meaty for up to five days, making them perfect for easy meals later in the week.
Freezing: I don’t recommend freezing the cooked mushrooms since their high water content can make them mushy when thawed. However, I do freeze leftover marinade in an airtight container, it keeps well for up to a month.
Reheating: When it’s time to reheat, I use a large skillet over medium heat and cook the mushrooms for about five minutes on each side until they’re warmed through. If I’ve saved marinade, I thaw it and heat it in a saucepan before brushing it on for extra flavor.
❓Recipe FAQs
IS IT OKAY TO EAT THE GILLS OF A PORTOBELLO MUSHROOM?
Absolutely! The gills of portobello mushrooms are totally safe to eat, and I actually love their rich, earthy flavor. While some people remove them to avoid the dark color they can add to a dish, it’s not an issue here since the mushrooms are baked or grilled separately. So, I usually leave them on!
HOW CAN YOU TELL THAT MUSHROOMS HAVE NOT SPOILED?
I always look for fresh mushrooms that are firm, dry, and smooth, they’re the key to a delicious dish! If they’ve turned slimy, dark, or mushy, they’ve likely spoiled and should be tossed. For the best flavor and texture, I buy them fresh and cook them right away.
HOW DO I KNOW WHEN PORTOBELLO MUSHROOM STEAKS ARE COOKED?
When fully cooked, the mushrooms should be tender with a beautiful golden-brown color. I always check that the internal temperature reaches around 160°F (71°C) and make sure the excess liquid has cooked off. I keep a close eye during the last few minutes to avoid overcooking and losing that perfect texture.
Love this vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
🎥 Watch How to Make It
Portobello Mushroom Steaks
I absolutely love my Portobello Mushroom Steaks, they’re juicy, smoky, and packed with a meaty, umami flavor that’s hard to resist! Ready in less than an hour, this vegan easy recipe transforms simple ingredients into a hearty, plant-based delight.
Servings: 4
Calories: 185kcal
Ingredients
- 4 portobello mushrooms
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp smoked paprika
- 3 cloves garlic
- 1 tbsp vegan friendly steak seasoning
- ½ tsp salt more or less to taste
- ½ tsp black ground pepper
- 1 bunch asparagus
Instructions
- Preheat the oven to 400 F.
- In a large bowl, make the steak’s marinade while combining olive oil, balsamic vinegar, spices and chopped garlic.
- Place portobellos and asparagus in an oven-safe skillet. With a pastry brush, generously brush the marinade on the tops and bottoms of both mushrooms and asparagus.
- Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes.
- Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.
- Follow this recipe for the side of mashed potatoes. Serve immediately.
Notes
- To keep my Portobello Mushroom Steaks absolutely perfect is to always clean the mushrooms properly with a damp paper towel instead of rinsing them under water. I learned this the hard way one summer when I was in a rush and gave the mushrooms a quick rinse, big mistake! They soaked up so much water that they turned out soggy and lost that amazing meaty texture. Now, I take a few extra minutes to gently wipe them clean, and it makes all the difference in keeping the steaks juicy, tender, and full of flavor. Trust me, this simple step is a game-changer.
- I always remove the stems from whole mushrooms, and sometimes I scrape off the gills if I want a cleaner look. The gills are totally edible, so it’s up to you whether to keep them.
- You can bake these mushroom steaks or grill them on an open flame, both options are delicious! If grilling, they’ll cook faster, and you can even use a grill pan indoors for that smoky flavor.
- After 20 minutes, I flip the mushrooms to ensure they cook evenly. I keep an eye on them and adjust the time if needed to make sure they’re perfectly tender.
Nutrition
Calories: 185kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 307.3mg | Potassium: 862mg | Fiber: 3.3g | Sugar: 4.7g
Delicious and easy recipe! Also quick because the marinade is made and applied just before cooking and sides can be prepared while mushrooms bake. I served my first attempt in a sandwich. Looking forward to making this recipe again and again.
Aw yay! So happy you loved this recipe Leslie!
These Portobello Mushroom Steaks are amazing! The seasoning is just right, and the mushrooms soak up the flavors beautifully.
Thanks so much Alison! So glad you enjoyed this recipe!
They are incredibly flavorful and have the perfect hearty texture. They make for a delicious and satisfying vegetarian option.
Thanks so much Gianne, glad you liked it!
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
You will love this dish Shadi!
Loving the flavors on these fabulous portobello mushroom steaks. I really like the way you served them with asparagus and mashed potatoes. It’s a perfect meal on a busy weeknight.
Thanks Andrea!!
This was such a light yet hearty meal that has easily become a new family favorite recipe; turned out juicy and delicious!
So happy to hear that Jacque!
i love portabella mushrooms and am on WW so this will be a great recipe for me to make for dinner! thanks!
Oh awesome!! Hope you love this when you try it!
I love how healthy it is while at the same time being loaded with great flavors! Thanks for the great recipe!
Yay! Thanks so much Jo! So glad you liked it!
Gave this a try for dinner tonight and it did not disappoint! So unique and unexpected; easily, a new favorite dish!
I’m so happy to hear that Sara! Thanks for letting me know! 🙂
These mushroom steaks are perfect for our Meatless Mondays! I can’t wait to try them, and I know my family will love them too!
Yay!! These are super hearty and perfect for meatless Monday! Enjoy!
These portobello mushroom steaks look so amazing! Especially alongside the asparagus. Such a light and flavorful meal. Yum!
Thanks so much Tara! I’m sure you will love this recipe! 🙂