This Mushroom Steak is made with portobello mushrooms marinated and then grilled indoors or outdoors until tender and nicely browned. They are ready in 30 minutes, making the perfect vegan, low-carb dinner meal for busy weeknights.
Do you love meatless meals?
So here is one that is quick and easy to prepare, healthy yet hearty, and quite tasty!
The best thing is you can make it all year round and serve it with a variety of sides.
Table of Contents
- 1 Why You'll Love this Portobello Mushroom Steak
- 2 Mushroom Steak Recipe
- 3 How to Choose Portobello Mushrooms
- 4 Ingredients and Substitutions
- 5 How to Make Mushroom Steak
- 6 Useful Tips
- 7 Serving Suggestions
- 8 Is Portobello Mushroom Steak a Healthy Recipe?
- 9 How to Store
- 10 Other Mushroom Recipes
- 11 Mushroom Steak
Why You'll Love this Portobello Mushroom Steak
- Easy: It requires about 7 simple ingredients and all that you have to do is marinate and grill the mushrooms.
- Quick: The recipe is ready in just 30 minutes!
- Versatile: You can replace any of the ingredients easily and even use your own marinade recipe to make this vegan steak.
- Healthy: It is keto or low carb, vegan, and gluten-free, making a nutritious meatless meal.
- Umami: Yes, it is very delish!
Mushroom Steak Recipe
It's that time of the year when we get to try out lots of portobello mushroom steaks. Even though you can get them in grocery stores pretty much any time of the year, they are in season from December to March.
Portobello, or portabella, depending on where you are from, is a type of mushroom that is known for its large size and meaty texture. They are similar to button and cremini mushrooms in taste.
Portobello mushrooms are often used as a meat substitute in dishes because of their substantial texture and flavor. They can be grilled, sautéed, roasted, or used in a variety of other dishes.
This portobello steak takes about 20 minutes to prep and 10 minutes to cook.
The process is quite simple! Clean and trim the mushrooms, marinate and then grill them either in a grill pan or on your outdoor electric grill.
They become tender, with beautifully grilled marks, and quite yummy.
You can serve the mushroom steaks either between burger buns for a quick lunch or with a side of air fryer asparagus.
How to Choose Portobello Mushrooms
Good portobello mushrooms have firm caps that are uniform in color. The surface is dry but not dried out and not slimy or tacky either.
They also have a plump and fresh appearance. For mushrooms with a strong earthy taste, get the ones with dark, thick veins under the cap.
Ingredients and Substitutions
To make this mushroom steak recipe, you'll need:
- 4 large portobello mushrooms
For the Marinade
- 3 tablespoons No sugar added balsamic vinegar (or regular if not on a keto diet)
- 3 tablespoons keto soy sauce (or regular or gluten-free if not on a keto diet)
- 2 tablespoons extra virgin olive oil, or vegetable oil
- 1 tablespoon Worcestershire sauce (optional – choose a vegan one if you’re on a vegan diet)
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder (avoid minced fresh garlic because it can easily burn)
- salt and fresh cracked pepper, to taste
How to Make Mushroom Steak
- CLEAN AND TRIM THE MUSHROOMS: Use a damp paper towel or a soft brush to gently clean any dirt off the surface of the mushrooms. Do NOT wash them! Then, trim them by cutting off the stems and using a spoon to scoop out the brown gills. PICS. 1 & 2
- PREPARE THE MARINADE: In a large, shallow baking dish, whisk all the marinade ingredients together (balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper). Taste and add more seasonings if you want (NOTE: the flavors will be concentrated). PIC. 3
- MARINADE THE MUSHROOMS: Add the mushrooms to the marinade and brush the marinade on all sides very well. Let it sit for 10-20 minutes, flipping and brushing again midway through this time. PIC. 4
- COOK: Heat a large grill pan or cast-iron skillet over medium-high heat until it gets sizzling hot. PIC. 5 Then brush the bottom of the pan with oil and place the mushrooms onto it. Using a spatula, press them down gently and let them be seared for 4-5 minutes, without moving them. PIC. 6
- Then, flip them over and sear the other side. Add more oil if needed, or brush on more marinade. Cook them until browned and tender, about 4-5 minutes. PIC. 7 Enjoy them between keto buns, or with steamed or grilled veggies! PIC. 8 TIP: Don't overcrowd the pan, or your mushrooms will steam instead of searing.
- ALTERNATIVE METHOD: If cooking on an ELECTRIC GRILL, preheat the grill over medium-high heat, at 350 to 400º F (177 to 204ºC). Clean the grill and grease the cooking grates with oil. Remove the mushrooms from the marinade, then place it on the hot grill, cap-side down. Cover and grill them for 4 to 6 minutes. Flip and then cook each mushroom steak covered for an additional 3 to 5 minutes.
Useful Tips
Do NOT wash your mushrooms. They are like sponges and will absorb a lot of water, making them soggy.
Heat your pan or grill very well; otherwise, your mushrooms won’t sear properly!
Don't overcrowd the pan; or your mushrooms will steam instead of searing.
Serving Suggestions
For a light meal, serve them with a side of cooked asparagus, and green beans, or over a bed of greens.
For a hearty meal, this microwave mac and cheese or keto mac and cheese would complement these mushroom steaks quite well.
You can also serve it in a keto burger bun with pesto or chimichurri sauce, and pickled red onions as a meatless burger. Of course, French fries, zucchini fries, air fryer potatoes wedges, Brazilian potato salad, or these healthy yuca fries would make great accompaniments to it!
Is Portobello Mushroom Steak a Healthy Recipe?
Portobello mushrooms are a very healthy meat substitute. They contain very minimal fats and calories. 100 grams of raw portobello contains almost no fat and only 26 calories!
They are low-carb and a great source of vitamins B, phosphorus, selenium, and potassium. They also contain good amounts of vitamin D, antioxidants, and both anti-inflammatory and anticancer properties.
How to Store
Uncooked: Wrap portobello mushrooms in paper towels and then place them in open plastic bags (or paper bags which are even better) and keep them in the fridge for 5-7 days.
Cooked: Store mushroom steak leftovers in an airtight container in the fridge for up to 2-3 days. Avoid freezing because leftovers can become soggy after thawing. But if you need to, pat them dry with a paper towel, spread them out on a baking sheet lined with parchment paper, and freeze them until firm.
Then transfer them to a Ziploc bag and seal them in. Keep them frozen for up to a month but be aware portobello steak won't be as firm after thawing.
Other Mushroom Recipes
PIN & ENJOY!
Mushroom Steak
Ingredients
- 4 large portobello mushrooms
For the Marinade:
- 3 tablespoons No sugar added balsamic vinegar or regular if not on a keto diet
- 3 tablespoons keto soy sauce or regular or gluten-free if not on a keto diet
- 2 tablespoons extra virgin olive oil or vegetable oil
- 1 tablespoon Worcestershire sauce optional – choose a vegan one if you’re on a vegan diet
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder avoid minced fresh garlic because it can easily burn
- salt and fresh cracked pepper to taste
Instructions
- CLEAN AND TRIM THE MUSHROOMS: Use a damp paper towel or a soft brush to gently clean any dirt off the surface of the mushrooms. Do NOT wash them! Then, trim them by cutting off the stems and using a spoon to scoop out the brown gills.
- PREPARE THE MARINADE: In a large, shallow baking dish, whisk all the marinade ingredients together (balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, smoked paprika, garlic powder, salt and pepper). Taste and add more seasonings if you want (NOTE: the flavors will be concentrated).
- MARINADE THE MUSHROOMS: Add the mushrooms to the marinade and brush the marinade on all sides very well. Let it sit for 10-20 minutes, flipping and brushing again midway through this time.
- COOK: Heat a large grill pan or cast-iron skillet over medium-high heat until it gets sizzling hot. Then brush the bottom of the pan with oil and place the mushrooms onto it. Using a spatula, press them down gently and let them be seared for 4-5 minutes, without moving them.
- Then, flip them over and sear the other side. Add more oil if needed, or brush on more marinade. Cook them until browned and tender, about 4-5 minutes. Enjoy them between keto buns, or with steamed or grilled veggies! TIP: Don't overcrowd the pan; or your mushrooms will steam instead of searing.
- ALTERNATIVE METHOD: If cooking on an ELECTRIC GRILL, preheat the grill over medium-high heat, at 350 to 400º F (177 to 204ºC). Clean the grill and grease the cooking grates with oil. Remove the mushrooms from the marinade, then place it on the hot grill, cap-side down. Cover and grill them for 4 to 6 minutes. Flip and then cook them covered for an additional 3 to 5 minutes.
Recipe Notes
Nutrition
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