Preheat the oven to 400 F.
In a large shallow dish, combine olive oil, balsamic vinegar, and steak spice. With a pastry brush, generously brush the marinade on the tops and bottoms of each mushroom.
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. Serve with roasted potatoes and grilled vegetables.
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.
Serving and Storing - Serve the portobello steaks immediately. Serve 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. Unfortunately, they do not store well.
Frequently Asked Questions
Can these steaks be grilled? Yes! To grill these mushroom steaks, prepare them as you would for the baked recipe. Let them marinate for one hour before grilling them on a hot grill for 10 minutes. Grill until they are charred and cooked all the way through.
- Oven times will vary depending on the moisture in the mushroom. Keep an eye on your mushrooms and remove from heat when all the liquid has evaporated and the mushroom starts to shrivel down.
- If you want a charred top, you can sear the mushrooms after they are removed from the oven. Heat a cast-iron skillet over medium heat and sear each side for 3-4 minutes until they are slightly blackened.
Calories: 132kcal | Carbohydrates: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.8mg