Portobello Steaks

These juicy portobello steaks are made with just 7 ingredients in 25 minutes. They’re a delicious, healthy, plant-based alternative to classic steaks.

This recipe blew my mind. Portobello steaks have a similar flavor and texture to beef steaks and they’re made with mushrooms! It’s amazing… I wish I would have tried it before.

They’re not exactly like a beef steak though, because they’re plant-based and you won’t fool a meat eater with them. However, if you’re a vegan or vegetarian who misses meat and you’re looking for a vegan alternative, please give this recipe a try.

We used a griddle to cook them, but grill them is also a good choice. If you only have a skillet, don’t worry about it, just cook the mushrooms over medium-high heat until golden brown, they will be delicious as well.

I prefer to eat these steaks as a side dish because they’re not very satiating, but it’s up to you. Feel free to enjoy them just by themselves or with any sauce you like. I think they go pretty well with our vegan oil-free aioli (we added a couple of handfuls of fresh parsley to make it green and even tastier), but it’s your choice.

looking for more mushroom recipes?

• Vegan mushroom pasta
• Vegan mushroom risotto
• Vegan mushroom soup
• No bake stuffed mushrooms
• Vegan pulled pork sandwich

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Portobello Steaks

• Author: Simple Vegan Blog
• Prep: 5 mins
• Cook: 20 mins
• Total: 25 mins
• 1-2 1x
• Main dish
• Vegan

Servings 1-2 1x

Scale 1x2x3x Tap or hover over number to scale servings

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These juicy portobello steaks are made with just 7 ingredients in 25 minutes. They’re a delicious, healthy, plant-based alternative to classic steaks.

Ingredients

• 4 portobello mushrooms
• 2 tbsp extra virgin olive oil, see notes
• 2 tbsp lemon juice
• 1 tbsp tamari or soy sauce
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/8 tsp ground black pepper

Instructions

1. Wash the mushrooms and remove the stems. You can enjoy the stems sautéed, steamed, boiled or add them to any kind of recipes (scrambles, rices, pastas, etc.).
2. Mix all the ingredients (except the mushrooms) in a shallow baking dish until well combined.
3. Toss the mushrooms in the marinade. Marinate on one side for 5 to 10 minutes, then the other side for another 5 to 10 minutes. If you marinate them longer, they will absorb more liquid and will taste even better.
4. We cooked our mushrooms on a griddle, but you can also grill them or cook them in a skillet (over medium-high heat) for 5 to 10 minutes each side or until golden brown. Serve immediately.
5. We served our portobello steaks with some fresh lime and our vegan oil-free aioli (we added a couple of handfuls of fresh parsley), but any sauce will do and they’re even delicious just by themselves.
6. Keep leftovers in a sealed container in the fridge for 3 to 4 days.

Notes

• I’ve only made this recipe using oil, but I think it should work using vegetable stock instead of oil.
• If you can’t find portobello mushrooms, you could use other types of mushrooms, although I think they won’t have the same texture, which is similar to beef steaks.
• Lemon juice can be replaced by lemon juice or vinegar.
• Feel free to add your favorite spices and herbs.

Nutrition

• Serving Size: 1 portobello steak
• Calories: 87
• Sugar: 0.4 g
• Sodium: 253 mg
• Fat: 7.1 g
• Saturated Fat: 1.1 g
• Carbohydrates: 4 g
• Fiber: 1.3 g
• Protein: 3.6 g