The Best Portobello Mushroom Steaks Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large portobello mushroom caps marinated in balsamic vinegar, soy, and smoky spices, then grilled until tender and juicy. Hearty and umami-rich, a satisfying vegan main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large portobello mushrooms
- 1/3 cup balsamic vinegar
- 1/4 cup tamari (or soy sauce if not gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon vegan Worcestershire sauce (We used Edward & Son’s)
- 1 teaspoon liquid smoke
- 1/2-1 teaspoon black pepper (depending on how pepper-y you would like it)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 sprigs fresh thyme, stems removed and finely chopped
- 1/2 teaspoon smoked paprika
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 10m
- Sodium
- 725mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 16mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.