Deliciously seasonal Pomegranate Balsamic Portobello Steaks – so tender and meaty, these mushroom steaks make the perfect winter meal. Made with just 6 ingredients!
Disclosure: This post may contain affiliate links.
My-oh-my, do I have a treat for you today!
I am super excited about this recipe. It’s been one of my favorites since I first whipped it up a couple of weeks ago and I think you’re going to love it, too!
Pomegranate Balsamic Portobello Steaks!
Over the past 6 months, my 4-Ingredient Portobello Steak recipe has become one of my most popular recipes on the blog. It’s one that I make for myself at least 2x a month. But with fall in full force and holidays just around the corner, I figured it was time to bring you a new seasonal portobello steak.
And this pomegranate balsamic one takes the cake – a mushroom steak that relies on the deep bold flavors of pomegranate and balsamic for a rich and meaty vegan and gluten-free meal that you’ll want to share with all your friends and family this holiday season.
Recommended Ingredients & Equipment
- Portobellos
- Pomegranate Vinegar – For this recipe I used Bari’s Pomegranate Balsamic for extra flavor.
- Olive Oil
- Fresh Rosemary
- Maple Syrup
- Steak Spice –Most steak spices are vegan, but make sure to check the label.
- Pomegranate Arils – For extra texture, I added pomegranate arils to my balsamic reduction. The pomegranate seeds create a delightful crunch and burst in your mouth and pairs perfectly with the meaty tenderness of the mushrooms. If you’re new to pomegranates, this video will help!
Recommended Equipment
For this recipe, you will need basic cooking equipment including a mixing bowl, a shallow baking dish, and utensils.
If you want to grill your steaks, you will need either an indoor or outdoor grill. For indoor grilling, I recently bought an electric grill and I love it. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Pomegranate Balsamic
Because this pasta relies on so few ingredients, it is important that we use the highest quality. For that reason, when choosing olive oil, I turn to Bari Olive Oil Co. Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years.
Bari Olive Oil Co. not only has award-winning premium olive oil. They offer a huge array of products. From flavor-infused oils – I’ve got my eyes on you, Jalapeño Infused Oil to incredible vinegar – um, yes please Blackberry Vanilla Vinegar.
This recipe gave me the perfect opportunity to try out a product, Pomegranate Balsamic. The combination of meaty portobello steak and zesty pomegranate is divine.
Bari’s products are found throughout stores in California. You can also find all their products online, too. So, go ahead and do a little shopping (it’s not too early to think about Christmas) and fill your cupboards with these beautiful, high-quality oils and vinegar.
How to make Portobello Steaks
Step One – Marinade the Mushrooms
Start by making the marinade. The marinade is a mixture of the Pomegranate Balsamic, olive oil, rosemary, steak seasoning, and salt and pepper. Generously brush the marinade over the tops and bottoms of the mushrooms and place them, top-down, on a baking sheet.
Step Two – Bake the Steaks
Bake at 400F until all the liquid has absorbed into the mushrooms and they are sweet and tender.
Step Three – Make the Balsamic Reduction
While the portobello steaks cook, you want to make your pomegranate balsamic reduction.
Balsamic reduction, or balsamic glaze, is a simple sauce that is made by gently cooking down balsamic until it is thick and sweet. Balsamic reduction is a perfect sauce for salads, vegetables, and, of course, portobello steaks.
Pro Tip: If you want the sauce to be a little sweeter, you can add maple syrup to the reduction as it simmers.
Bari’s Pomegranate Balsamic is already quite thick and rich, so it will need less time than typical balsamic reductions. When you are making it, reduce the balsamic until it has reduced by about 50% in volume and is thick enough to coat the back of a wooden spoon.
Serving and Storing
Serve these steaks immediately with a drizzle of balsamic reduction. Serve with Cauliflower Mashed Potatoes, roasted veggies, and a big salad.
These steaks do not store well. They should be eaten immediately. Store leftover balsamic reduction in the refrigerator for up to 2 weeks. When you are ready to use it again, gently reheat it on the stovetop.
Tips and Tricks
- Oven times will vary depending on the moisture in the mushroom. Keep an eye on your mushrooms and remove from heat when all the liquid has evaporated and the mushroom starts to shrivel down.
- If you want a charred top, you can sear the mushrooms after they are removed from the oven. Heat a skillet over medium heat and sear each side for 3-4 minutes until they are slightly blackened.
- For extra texture, I added pomegranate arils to my balsamic reduction. The pomegranate seeds create a delightful crunch and burst in your mouth and pairs perfectly with the meaty tenderness of the mushrooms. If you’re new to pomegranates, this video will help!
Frequently Asked Questions
Yes! In fact, for summer BBQs, I recommend it. While this recipe is for baked Portobello Steaks, you can definitely grill them.
To grill these mushroom steaks, prepare them as you would for the baked recipe. Let them marinate for one hour before grilling them on a hot grill for 10 minutes. Grill until they are charred and cooked all the way through.
More Vegan Steak Recipes
- Blackened Tofu Steaks
- Lemon Pepper Cauliflower Steaks
- 4-Ingredient Portobello Steaks
- BBQ Tofu Steaks w/ Grilled Pineapple Salsa
Pomegranate Balsamic Portobello Steak
Ingredients
Balsamic Portobello Steaks
- 4 large portobello mushrooms
- 1/4 cup olive oil
- 2 tbsp Bari Pomegranate Balsamic
- 2 sprigs fresh rosemary, de-stemmed
- 1 tsp steak seasoning, salt-free
- salt and pepper, to taste
Pomegranate Balsamic Reduction
- 1/2 cup Bari Pomegranate Balsamic
- 2 tbsp maple syrup, optional
- arils from 1 pomegranate
Instructions
- Preheat the oven to 400F.
- In a small bowl, combine olive oil, pomegranate balsamic, fresh rosemary, steak seasoning, and salt and pepper. Generously brush the tops and bottoms of each portobello with the marinade and set, face down, on a baking sheet.
- Bake for 25-30 minutes, until the liquid has evaporated and mushrooms are tender.
- While mushrooms are baking, combine the ingredients for the balsamic reduction in a small saucepan. Bring to a simmer and simmer for about 15 minutes, until the balsamic has reduced 1/2 in volume and can coat the back of a wooden spoon. Remove from heat and set aside.
- If you want a charred top, you can sear the mushrooms after they are removed from the oven. Heat a cast iron skillet over medium heat and sear each side for 3-4 minutes until they are slightly blackened.
- Serve immediately with roasted vegetables and balsamic reduction.
Notes
- Oven times will vary depending on the moisture in the mushroom. Keep an eye on your mushrooms and remove from heat when all the liquid has evaporated and the mushroom starts to shrivel down.
- If you want a charred top, you can sear the mushrooms after they are removed from the oven. Heat a cast-iron skillet over medium heat and sear each side for 3-4 minutes until they are slightly blackened.
- For extra texture, I added pomegranate arils to my balsamic reduction. The pomegranate seeds create a delightful crunch and burst in your mouth and pairs perfectly with the meaty tenderness of the mushrooms. If you're new to pomegranates, this video will help!
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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