- 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
- 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.).
- Mix all the ingredients (except the mushrooms) in a shallow baking dish until well combined.
- 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.
- 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.
- 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.
- Keep leftovers in a sealed container in the fridge for 3 to 4 days.
- 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.
- 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