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Portobello Steaks

by Karla

Portobello Steaks, proving yet again we don’t need meat to feel satisfied. So juicy & meaty, with a flavorful marinade, and topped with the traditional chimichurri sauce. This recipe comes together super quick & it basically cooks itself.

Vegan | Gluten-free | Soy-free

Portobello SteaksGrilling season approaches! And contrary to popular belief, there are tons of veggies that you can grill: brussel sprouts, asparagus, eggplants, avocados (!), and mushrooms. Which brings me to: have you ever heard of portobello steaks? Because that’s a thing!

Really? But the taste & the texture??? Luckily mushrooms are the type of vegetable that basically absorbs any flavor that you put into them. So, I decided to give them a try with all of the seasonings that my family used when they marinated steak when I was younger. I was blown away, everything was on point! Look, smell, taste & texture.

The Portobello Steaks take about 30 minutes and they basically make themselves. Just marinade, make your chimichurri, bake or grill the mushrooms. When ready to serve, place each on a platter, slice each portobello steak and top with the chimichurri. Serve with your favorite sides! You can go the simple and casual route, or as fancy as you like.

Portobello SteaksNotes:

  • Big portobello mushrooms work best for this recipe.
  • Want to grill them instead? Minimalist Baker has a great grilled recipe.
  • Want to meal prep them? These will last, covered and refrigerated, for about 5 days.
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sauteed potatoes with white onion, garlic & rosemary, red cabbage salad & portobello steaks with chimichurri. 


Recipe: Portobello Steaks

Ingredients

Mushrooms:

  • 3-4 large portobello mushrooms (stems removed, wiped clean)
  • ½ cup veggie broth
  • ⅓  cup balsamic vinegar
  • ¼  cup olive oil
  • 2 tsps liquid smoke
  • 1 tbsp liquid aminos (sub for: soy sauce or tamari)
  • Spices to taste: salt, pepper, cumin, garlic powder, onion powder, paprika

Chimichurri:

  • 1 ½  cups parsley (finely chopped // either kind will work, but flat leaf Italian parsley is best)
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • 3-4 tbsps olive oil (extra virgin when possible)
  • 3 tbsp lemon juice
  • ½  tsp each sea salt and black pepper

Procedure:

  1. Preheat oven to 400F.
  2. Combine all of the mushroom ingredients to a bowl (except for the mushrooms) and whisk together to create the marinade.
  3. Add mushrooms to a shallow baking pan, the bottom part facing down. Allow the mushrooms to have space in between them, don’t overcrowd the pan.
  4. Pour the marinade over the mushrooms.
  5. When the oven is preheated, bake the mushrooms for 20 minutes, uncovered. When done, flip them and bake for 10 more minutes.
  6. Serve with your favorite sides, and enjoy!

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Portobello Steaks PIN

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