These juicy Portobello Steaks are made with just 4 ingredients in just 30 minutes for a delicious and wholesome plant-based meal that will satisfy your cravings.
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One of the perks of being a parent is that summer vacation once again feels like summer vacation!
With under a month left of school for my little ones, I’ve started getting pumped up about the many trips I’ve got planned. With the kids, there will be camping and trips to the ocean, river days, and a trip to Seattle. For myself, I’m getting ready for a New York reunion with some of my favorite people in the world followed by my first overseas trip in 10 years.
But I have gotten off topic.
Among the activities I’m most excited about this summer is backyard barbecuing. And what goes better with a backyard BBQ than these incredible 4-ingredient Portobello Steaks?
I think you’re going to love them!
How to Make 4-Ingredient Portobello Steaks {Video}
Recommended Ingredients & Equipment
These vegan steaks are made with just 4 ingredients. That’s it! Together they make a meaty, sweet, and tangy steak and even omnivores love.
Ingredients & Substitutions
- Portobello Mushrooms
- Olive Oil
- Balsamic Vinegar
- Steak Seasoning – Most steak spices are vegan, but make sure to check the label.
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.
How to make Portobello Steak
Step One – Marinade the Mushrooms
To begin, whisk together the olive oil, balsamic vinegar, and steak seasoning in a small bowl. Set aside. Next, clean the mushrooms with a damp kitchen towel to remove any soil that clings to the mushrooms. With a pastry brush, generously brush on the olive oil/balsamic mixture so that it’s completely covering the mushrooms.
Step Two – Bake and Serve
Place the mushrooms in a shallow baking dish, top side down, and bake uncovered, for about 30 minutes, flipping after 20 minutes. The mushrooms are done when they are lightly charred on the edges and have shrunk down about 30% in size.
Serving and Storing
Serve the portobello steaks immediately. Serve with roasted potatoes, asparagus, or your favorite vegetable of choice. These steaks are also delicious over a bed of pasta, zucchini noodles, or quinoa salad. Use the leftover marinade as a gravy to serve alongside.
Unfortunately, they do not store well. However, if you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To serve, reheat the mushrooms in a hot skillet with 1 tablespoon of oil until the mushrooms are heated all the way through.
Tips & 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 cast-iron skillet over medium heat and sear each side for 3-4 minutes until they are slightly blackened.
Frequently Asked Questions
Can these steaks be grilled?
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 Summer BBQ Food
- Classic Pasta Salad
- Best Ever Potato Salad
- Grilled Margarita Pizza
- Teriyaki Tofu Skewers
Portobello Steaks
Ingredients
- 4 large portobello mushrooms, destemmed
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp steak seasoning, salt-free
Instructions
- Preheat the oven to 400 F.
- In a large shallow dish, combine olive oil, balsamic vinegar, and steak spice. With a pastry brush, generously brush the marinade on the tops and bottoms of each mushroom.
- Place mushrooms in the remaining marinade, top side down and bake, uncovered, for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through. Serve with roasted potatoes and grilled vegetables.
- Optional - Once mushrooms are finished baking, heat a cast iron griddle over medium-high heat. Place mushrooms, top side down on hot skillet, and brown for 2-3 minutes until steaks are slightly charred.
Video
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.
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
Russell says
I made these for my very carnivorous sister and brother-in-law. They loved them.
Courtney says
Love these! I make them all the time now! Such a quick and delicious dinner. I’ve recommended to friends and family
Christopher H. says
This is the best and easiest recipe for Portobello Steak Mushrooms. After learning about this. I’ve made this recipe multiple times already. Tonight I’m using this recipe to make carne asada tacos. Substituting the carne for portobello steak mushrooms. I already know it’s gonna turn out great.
Deb says
Sounds great – what do you think / advise about removing the gills?
Thanks!
Wyatt W says
I just made this for my family who doesn’t really love mushrooms but they were amazed by how great this tasted!! I think this was the best dinner I have ever had. I made garlic roasted potatoes for the side!
Jenny M says
Thank you for sharing this recipe! I just made it and it was fantastic. My 6 year old son agrees with me and it will be a staple in our household. Thanks!!
Emily says
These steaks are a game changer! My vegan husband and myself both love them. Thank you for such an amazing, delicious option for a simple midweek dinner. Great with sweet potato wedges and a rocket salad.
Tim says
We are not vegan, but we are on a vegetable diet for January. I made this dish tonight. My wife said, “This is the best mushroom I’ve ever eaten.” It is delicious! I will be making this again soon.
Sarah says
Ah, thanks for sharing! Love it!
Vanesa says
We are just starting a plant based diet and these look amazing! I just wanted to clarify
the amount of steak seasoning before I try…..
Is it 2 Tablespoons? And is this only if it’s salt-free??
Thank you!!!
Sarah says
Yes, make sure it’s salt-free! 🙂
Moises Meneses says
Simple effortless and tasty
Thanks for making this vegan shift easier for me
Sarah says
So happy to help! 🙂
Jenny says
I never thought I’d be a fan of big portobello mushrooms. Portobello steak? No thanks! But I tried this recipe because my husband is now on a plant-based diet. Wow!! Amazing!! This recipe was so fantastic that we ate it again the next night! Looking forward to trying your other recipes! Thank you!
Lauren says
I had Portobello’s left over from the night before and wanted to try this recipe. I only have 10 minutes to let the marinade set, and it was still amazing. I went out today to get more mushrooms just to try this again!
Sarah says
Yay! So glad it was a hit.
Sarah says
How long is ideal to marinade as I want to strongest steak flavour I can to come out 😉
Sarah says
1-2 hours would be best!
Lisa says
These were fantastic. Thanks Sarah. I chopped and added the left-over mushroom to other vegetables for a morning medley the next day–and the mushroom added great flavor and seasoning.
Sarah says
So glad to hear you liked them!