You’ll love these flavorful and meaty portobello mushroom steaks. Serve as a main with a side or salad, make a meatless burger, or chop them up and add to eggs, bowls or wraps. They are so versatile and delicious!
These can be cooked in an indoor / outdoor grill or a frying pan.
2 portobello mushrooms, stems removed
1 Tablespoon olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons soy sauce, tamari or coconut aminos
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon olive oil for cooking
Remove the stems from the mushrooms and clean the surface with a damp paper towel.
In a large dish or baking dish, add the olive oil, balsamic vinegar, soy sauce, pepper, and garlic powder. Place the mushrooms in the dish and brush the mixture over both sides of the mushrooms and let sit for about 10-15 minutes to marinate.
Heat a pan over medium heat and brush with some oil. Cook / grill for 4 to 5 minutes on each side or until mushrooms are browned and tender.