Portobello Steaks Recipe

Ingredients

• 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

Directions

1. Remove the stems from the portobello mushrooms and clean them. Set them aside.
2. In a small bowl, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, minced garlic, onion powder, salt, and black pepper.
3. Pour the marinade into a resealable plastic bag. Add the mushrooms to the bag, ensuring they are evenly coated with the marinade.
4. Squeeze out any excess air from the bag and seal it. Place the bag in the refrigerator to marinate for at least 5 minutes or up to 12 hours.
5. When ready to cook, coat a large skillet with cooking spray and heat over high heat.
6. Add the mushrooms to the skillet and cook for approximately 4 minutes on each side, or until they are browned and heated through.

Cook's Notes

I used large portobello mushrooms for this recipe. If you can only find baby bella mushrooms, you can use those as well. Just leave them whole and cook for about 8 minutes, stirring halfway through. For grilling, place the mushrooms directly on a preheated, greased grill grate and cook for 4 minutes on each side.

If you plan to slice the mushrooms, let them cool for 2-3 minutes first as the inside will be very hot.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.