Portobello Steaks, proving yet again we don’t need meat to feel satisfied. So juicy & meaty, with a flavorful marinade, and topped with the traditional chimichurri sauce. This recipe comes together super quick & it basically cooks itself.
Vegan | Gluten-free | Soy-free
Grilling season approaches! And contrary to popular belief, there are tons of veggies that you can grill: brussel sprouts, asparagus, eggplants, avocados (!), and mushrooms. Which brings me to: have you ever heard of portobello steaks? Because that’s a thing!
Really? But the taste & the texture??? Luckily mushrooms are the type of vegetable that basically absorbs any flavor that you put into them. So, I decided to give them a try with all of the seasonings that my family used when they marinated steak when I was younger. I was blown away, everything was on point! Look, smell, taste & texture.
Notes:
- Big portobello mushrooms work best for this recipe.
- Want to grill them instead? Minimalist Baker has a great grilled recipe.
- Want to meal prep them? These will last, covered and refrigerated, for about 5 days.
sauteed potatoes with white onion, garlic & rosemary, red cabbage salad & portobello steaks with chimichurri.
Recipe: Portobello Steaks
Ingredients
Mushrooms:
- 3-4 large portobello mushrooms (stems removed, wiped clean)
- ½ cup veggie broth
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 tsps liquid smoke
- 1 tbsp liquid aminos (sub for: soy sauce or tamari)
- Spices to taste: salt, pepper, cumin, garlic powder, onion powder, paprika
Chimichurri:
- 1 ½ cups parsley (finely chopped // either kind will work, but flat leaf Italian parsley is best)
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 3-4 tbsps olive oil (extra virgin when possible)
- 3 tbsp lemon juice
- ½ tsp each sea salt and black pepper
Procedure:
- Preheat oven to 400F.
- Combine all of the mushroom ingredients to a bowl (except for the mushrooms) and whisk together to create the marinade.
- Add mushrooms to a shallow baking pan, the bottom part facing down. Allow the mushrooms to have space in between them, don’t overcrowd the pan.
- Pour the marinade over the mushrooms.
- When the oven is preheated, bake the mushrooms for 20 minutes, uncovered. When done, flip them and bake for 10 more minutes.
- Serve with your favorite sides, and enjoy!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
When you leave feedback it helps me improve and grow, leave me a comment below.
