Portobello Mushroom Steaks

5 from 13 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 185kcal

Author: Anjali Shah

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.

Video

https://youtu.be/lSYdzPjv9yE

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