Description
Transform humble portobello mushrooms into hearty, savory ‘steaks’ with an intensely flavorful umami marinade. Tender in the middle with crispy, charred edges, these are the best plant-based steaks you’ll ever make.
Ingredients
- 4 large portobello mushroom caps
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper, freshly ground
Instructions
- Prep Mushrooms: Gently wipe portobello caps clean. Using a spoon, carefully scrape out the dark gills from the underside of each mushroom. Set aside.
- Make Marinade: In a shallow bowl or re-sealable bag, whisk together soy sauce, balsamic vinegar, olive oil, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
- Marinate Mushrooms: Add the cleaned portobello caps to the marinade, ensuring they are fully coated. Marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours for deeper flavor.
- Roast: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove mushrooms from marinade, letting excess drip off, and place gill-side up on the baking sheet. Roast for 15-20 minutes, flipping halfway, until tender and caramelized.
- Optional Pan-Sear: For extra char, heat a cast-iron skillet over medium-high heat with a little olive oil. Sear roasted portobellos for 2-3 minutes per side until charred.
- Serve: Slice and serve immediately with your favorite sides.
- Prep Time: 15 mins
- Cook Time: 20 mins