Grilled Portobello Mushroom Steaks (Printer-Friendly)

Marinated and grilled portobello caps delivering bold umami flavor in every juicy bite.

# What You'll Need:

→ Mushrooms

01 - 4 large Portobello mushroom caps, stems removed and wiped clean

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp balsamic vinegar
04 - 2 tbsp soy sauce (or tamari for gluten-free)
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
07 - 1 tsp smoked paprika
08 - 1/2 tsp black pepper
09 - 1/2 tsp salt

# How to Make It:

01 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, chopped rosemary, smoked paprika, black pepper, and salt until well combined.
02 - Place the Portobello caps gill-side up in a large baking dish or resealable bag. Pour the marinade evenly over the mushrooms and let them soak for at least 15 minutes, or up to 2 hours for deeper flavor, turning halfway through.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, reserving any excess for basting.
04 - Place the mushrooms cap-side down on the hot grill. Cook for 5 to 6 minutes per side, basting occasionally with the reserved marinade, until tender and deeply browned.
05 - Transfer the grilled Portobellos to a platter and serve hot as a main course, or slice and layer into sandwiches or toss with salads.

# Expert Advice:

01 -
  • These mushrooms have a meaty bite that convinces even the skeptics at your table.
  • The marinade is pantry staples you probably already have, no specialty shopping required.
  • From fridge to plate in under thirty minutes, which is faster than delivery.
02 -
  • Do not skip wiping the mushrooms clean with a damp cloth, rinsing them under water makes them soggy and they will steam instead of char.
  • If you do not have a grill, roasting at 425 degrees Fahrenheit for twenty minutes, flipping once, works surprisingly well.
03 -
  • Letting the mushrooms marinate for the full two hours in the fridge transforms good into unforgettable.
  • A light brushing of oil on the grill grates before cooking prevents sticking and keeps your caps intact.

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