Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Portobello Mushroom Steaks

This post may contain affiliate links. Please read my disclosure.
Share This:

Juicy portobello mushroom steaks paired with mashed potatoes and asparagus make a complete vegan meal that is hearty, simple, and totally mouth-watering!

portobello mushroom steaks paired with mashed potatoes and asparagus served on a white plate

This hearty, healthy, dish is just what you need if you’re looking for a special meal to share with the ones you love!

Whether it’s an at home date night, or a Sunday night family meal, these portobello mushroom steaks will not disappoint.

This is a complete meal, with marinated portobello mushrooms, mashed potatoes, and grilled asparagus!

Latest Recipe Video!

The portobello mushrooms are drenched in a garlic balsamic marinade, and grilled to perfection! The best part of this recipe, is you don’t need an open flame. You can get the same great grilled flavor by broiling these in the oven.

The remaining marinade is brushed on top of the asparagus and grilled, then served with a healthy potato cauliflower mash.

You can’t go wrong! Portobello mushrooms make for a delicious substitute for traditional steak, with fewer calories, and improved health benefits!

Tools and Equipment

Recipe Ingredients and Notes

ingredients for portabello mushroom steaks

Portobello Mushrooms: You will need 4 portobello mushrooms. Portobello mushrooms are larger mushroom caps you can find sold near the other mushrooms in the produce section of the grocery store. They are meaty mushrooms with a rich, earthy flavor, making them a great substitute for steak.

Marinade: The marinade is made with a combination of spices, balsamic vinegar, olive oil, and garlic. It is used to cover both the mushrooms and asparagus, and adds a deep rich flavor to both.

How to Make Portobello Mushroom Steaks – Step by Step

Make Your Marinade and Preheat Your Oven: 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. 

Add the Marinade to the Portobello Steaks: 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.

mushrooms being brushed with marinating sauce

Finish Marinating and Bake: Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes.

mushrooms ready to go in the oven

If You’re Making Mashed Potatoes, Make them Now. While the mushroom steaks are baking, tollow this recipe to make the healthy mashed potatoes.

mashed potatoes in a pot

Finish Baking and Serve: Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through. Serve with asparagus and potatoes, if using.

portobello mushroom steaks paired with mashed potatoes and asparagus served on a white plate

What Makes These Portobello Mushroom Steaks Healthy?

  • Low in Fat and Calories: Unlike a typical steak, portobello mushrooms are low in fat and calories. One portobello steak has 185 calories, while the typical 4 oz steak has 679 calories, and 48 grams of fat.
  • Rich in Vitamins and Nutrients: Portobello mushrooms are high in copper and potassium. Copper is necessary for storing and producing iron, while potassium helps to lower blood pressure.
  • High in Antioxidants: Portobello mushrooms are a good source of selenium, an antioxidant, that may help to reduce the risk of some types of cancer.

Will Kids Like These Portobello Steaks?

If your kids enjoy mushrooms, then yes, they will love these portobello mushrooms steaks! If they are a bit on the fence about mushrooms, encourage them to give the steaks a try. Portobello mushrooms with this simple marinade has a different flavor and texture than most other mushrooms.

Recipe FAQS

Is it okay to eat the gills of a portobello mushroom?

Yes, it is fine to eat the gills of a mushrooms. Portobellos have dark black gills, which can cause other ingredients in a dish that uses them to turn a dark gray color. This is rather unappetizing.
However, in this dish, the portobellos are grilled and not mixed with other ingredients, so they will not have the same effect. But, if you’d like to remove them, it’s pretty easy! Just use the end of a spoon to scrape the gills off of the mushroom.

How can you tell that mushrooms have not spoiled?

If the mushrooms have developed a slimy film, they are no good to eat! They will then darken in color, and develop a mushy texture. So if your mushrooms are at all slimy, dark in color, or mushroom, it’s time to throw them out!
Buy your mushrooms fresh, and cook them as soon as possible!

slice of mushroom steak

How to Store and Keep

If you have leftovers, allow them to cool completely, before transferring to an airtight container, and storing in the refrigerator. They will keep for 3-5 days in the fridge.

I don’t recommend freezing this recipe, as mushrooms tend to change in texture once frozen and defrosted.

How to Serve

In addition to roasted asparagus and mashed potatoes, you can serve these portobello steaks with just about any comfort food sides you enjoy! Some of our favorites include:

Top Tips for Making Portobello Mushrooms Steaks

  • Use a damp towel to clean the mushrooms.
  • Do not wash them under the faucet, or soak them in a bowel of water. Mushrooms absorb water quickly, and if you do this you will end up with mushy mushroom steaks.
  • If you’d rather grill these on an open flame, you will not need to leave them on the grill for as long. I recommend 4-6 minutes per side.
  • If you’ve bought whole mushrooms, be sure to remove the stems.
  • Use a spoon to scrape off the gills. Portobellos have black gills that are edible, but can cause a dark gray look. Remove the gills if you choose.
portobello mushroom steaks paired with mashed potatoes and asparagus served on a white plate

Check Out These Other Healthy Vegan Comfort Food Meals!

If you have tried this Portobello Mushroom Steak recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more delicious, healthy, family friendly food!

portobello mushroom steaks paired with mashed potatoes and asparagus served on a white plate
Print Recipe
5 from 5 votes

Portobello Mushroom Steaks

Juicy portobello mushroom steaks paired with mashed potatoes and asparagus make a complete vegan meal that is hearty, simple, and totally mouth-watering!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 4
Calories: 185kcal
Author: Anjali Shah

Ingredients

  • 4 portobello mushrooms
  • 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.

Video

Notes

Top Tips for Making Portobello Mushrooms Steaks
  • Use a damp towel to clean the mushrooms.
  • Do not wash them under the faucet, or soak them in a bowel of water. Mushrooms absorb water quickly, and if you do this you will end up with mushy mushroom steaks.
  • If you’d rather grill these on an open flame, you will not need to leave them on the grill for as long. I recommend 4-6 minutes per side.
  • If you’ve bought whole mushrooms, be sure to remove the stems.
  • Use a spoon to scrape off the gills. Portobellos have black gills that are edible, but can cause a dark gray look. Remove the gills if you choose.
  • For the side of mashed potatoes, follow this recipe.
Note: Nutrition facts do not include the side of mashed potatoes.

Nutrition

Calories: 185kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 307.3mg | Potassium: 862mg | Fiber: 3.3g | Sugar: 4.7g

Posted In…

Vegan ·

Try my favorite vegan recipes, like my BBQ Jackfruit Burrito Bowl and decadent healthy raw chocolate pudding. Want to convert an existing recipe into a vegan-friendly version? Flax eggs make it easy!

Also posted in Recipes · Entrees · Gluten-Free · Vegetarian
Subscribe to newsletter

Copyright 2021 The Picky Eater. All rights reserved.