These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
- 4 large portobello mushrooms
- 3 tablespoons balsamic vinegar
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- salt and ground black pepper to taste
- cooking spray
Remove stems and clean the mushrooms; set aside.
Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Prep time: 5 mins / Cooking time: 10 mins / Total time: 20 mins
Serving: 4 / Yield: 4 steaks