Description
Discover the Best Portobello Steaks with this step-by-step guide. Easy to bake, ensuring the best flavor and a wonderfully meaty texture for a satisfying plant-based meal.
Ingredients
Scale
- 4 large Portobello mushroom caps, stems removed, wiped clean
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced (or 1 tsp garlic confit oil)
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried thyme or oregano
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- Optional: dash of tamari/soy sauce, pinch of red pepper flakes
Instructions
- 1. Prep the Mushrooms: Gently wipe Portobello caps clean with a damp paper towel. Twist off and discard the stems. If desired, lightly scrape out the gills.
- 2. Whisk the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, smoked paprika, onion powder, dried thyme, salt, and pepper until well combined.
- 3. Marinate for Max Flavor: Place mushroom caps in a shallow dish or zip-top bag. Pour marinade over, ensuring both sides are coated. Marinate for 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 4. Preheat and Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange marinated mushrooms in a single layer, ensuring they are not overcrowded.
- 5. Flip and Finish: Bake for 15-20 minutes. Carefully flip the mushrooms and continue baking for another 10-15 minutes, or until tender and caramelized.
- 6. Rest and Serve: Let the ‘steaks’ rest for 5 minutes before serving. Adjust seasoning if needed and enjoy!
- Prep Time: 15 mins
- Cook Time: 30-35 mins