Description
Juicy grilled portobello mushroom steaks marinated in balsamic, tamari, garlic, and liquid smoke. A quick vegan main dish ready in 30 minutes.
Ingredients
Scale
- 4 large portobello mushrooms, stems removed
- 3 tablespoons balsamic vinegar
- 3 tablespoons gluten-free tamari
- 2 tablespoons grapeseed oil
- 1 tablespoon vegan Worcestershire sauce
- 1–2 teaspoons liquid smoke
- 1 large garlic clove, minced
- 1/2 teaspoon granulated onion
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
- Whisk balsamic vinegar, tamari, oil, Worcestershire sauce, liquid smoke, garlic, and granulated onion in a shallow dish.
- Season with salt and pepper and adjust flavors as desired.
- Place the portobello mushrooms in the dish and brush marinade on all sides.
- Let mushrooms marinate for 10 to 20 minutes while flipping halfway through.
- Heat grill or skillet over medium-high heat and brush with oil.
- Place mushrooms on grill cap side down and cook without moving for 4 to 5 minutes.
- Flip mushrooms and cook another 4 to 5 minutes until tender and browned.
- Serve hot and enjoy.
Notes
- Do not wash mushrooms with water because they absorb moisture.
- Dry brush mushrooms before marinating.
- Add smoked paprika if liquid smoke is unavailable.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 103
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg