These juicy Portobello Steaks are made with just 4 ingredients in just 30 minutes for a delicious and wholesome plant-based meal that will satisfy your cravings.
One of the perks of being a parent is that summer vacation once again feels like summer vacation!
With under a month left of school for my little ones, I’ve started getting pumped up about the many trips I’ve got planned. With the kids, there will be camping and trips to the ocean, river days, and a trip to Seattle. For myself, I’m getting ready for a New York reunion with some of my favorite people in the world followed by my first overseas trip in 10 years.
Ahh! I can’t wait.
Ah, but now I am off topic.
Among the activities I’m most pumped up about this summer is backyard barbecuing. And what goes better with a backyard BBQ than these incredible 4-ingredient Portobello Steaks. I think you’re going to love them!
Ingredients for Portobello Steak
These steaks are made with just 4 simple ingredients. The ingredients are:
- Portobello Mushrooms
- Olive Oil
- Balsamic Vinegar
- Steak Seasoning*
That’s it! Together they make a meaty, sweet, and tangy steak and even omnivores love.
Note: Most steak spices are vegan, but make sure to check the label. This is my favorite.
How to make Portobello Steak
As you might imagine, these 4-ingredient portobello steaks are super simple to make! To begin, whisk together the olive oil, balsamic vinegar, and steak season in a small bowl. Set aside. Next, clean the mushrooms with a damp kitchen towel to remove any soil that clings to the mushrooms. With a pastry brush, generously brush on the olive oil/balsamic mixture so that it’s completely covering the mushrooms.
Place the mushrooms in a shallow baking dish, top side down, and bake uncovered, for about 30 minutes, flipping after 20 minutes. The mushrooms are done when they are lightly charred on the edges and have shrunk down about 30% in size.
Delicious and simple!
Can these steaks be grilled?
Yes! In fact, for summer BBQs, I recommend it. While this recipe is for baked Portobello Steaks, you can definitely grill them.
To grill these mushroom steaks, prepare them as you would for the baked recipe. Let them marinade for one hour before grilling them on a hot grill for 10 minutes. Grill until they are charred and cooked all the way through.
Whether you grill or bake these Portobello Steaks, I think you’re going to love the addition to your summer dinners. I kept this recipe for Portobello Steaks simple because the mushroom needs little to make it delicious. Juicy, meaty, and full of flavor, all it needs is a little bit of olive oil, balsamic, and steak spice for the perfect tender and tasty steak.
Serving and Storing Portobello Steaks
Serve the portobello steaks immediately. Unfortunately, they do not store well. However, if you do have uneaten portobellos, store them in an airtight container in the refrigerator for up to 2 days. To serve, reheat the mushrooms in a hot skillet with 1 tablespoon of oil until the mushrooms are heated all the way through.
Serve these portobello steaks with roasted potatoes, asparagus, or your favorite vegetable of choice. These steaks are also delicious over a bed of pasta, zucchini noodles, or quinoa salad. Use the leftover marinade as a gravy to serve alongside.
More Vegan Summer BBQ Food
To summer that’s nearly upon us, let’s eat!
Keyword: Portobello Steaks
Servings: 4 people
Calories: 132 kcal
Author: Sarah McMinn
Preheat the oven to 400 F.
Place mushrooms in the remaining marinade, top side down and bake, uncovered, for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.
Optional - Once mushrooms are finished baking, heat a cast iron griddle over medium-high heat. Place mushrooms, top side down on hot skillet and brown for 2-3 minutes until steaks are slightly charred.
Serve with roasted potatoes and grilled vegetables.
If you'd rather grill these steaks, follow these instructions.