📝 About This Recipe
Elevate the humble mushroom to center-stage status with these meaty, umami-rich Portobello steaks. Marinated in a robust blend of aged balsamic, fresh herbs, and toasted garlic, these mushrooms develop a charred, caramelized exterior while remaining incredibly juicy inside. Perfect as a plant-based main or a sophisticated side, this dish captures the smoky essence of the grill in every bite.
🥗 Ingredients
The Mushrooms
- 4 large Portobello Mushrooms (stems removed and caps wiped clean)
The Signature Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Balsamic Vinegar (aged or high-quality commercial grade)
- 1 tablespoon Soy Sauce (for deep umami flavor)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1/2 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kosher Salt (adjust to taste)
For Garnish & Finishing
- 2 tablespoons Fresh Parsley (flat-leaf, roughly chopped)
- 1 half Lemon (for a final bright squeeze)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Begin by cleaning the mushrooms. Use a damp paper towel to gently wipe any debris off the caps; avoid submerged washing as mushrooms act like sponges and will become soggy.
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2
Carefully pop out the stems. You can save these for a vegetable stock later. If the black gills are very prominent and you prefer a cleaner look, you can gently scrape them out with a spoon, though they contain great flavor.
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3
In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, rosemary, thyme, smoked paprika, and black pepper until emulsified.
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4
Place the mushroom caps in a shallow glass baking dish or a large resealable bag. Pour the marinade over the mushrooms, ensuring both sides are well-coated.
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5
Let the mushrooms marinate at room temperature for at least 20 minutes, or up to 1 hour in the refrigerator. Flip them halfway through to ensure the gill side absorbs the liquid.
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6
Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
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7
Place the mushrooms on the grill, gill-side up first. This allows the juices to pool inside the cap rather than dripping out immediately.
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8
Grill for 5-6 minutes with the lid closed. You are looking for the mushrooms to soften and release some of their moisture.
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9
Carefully flip the mushrooms over using sturdy tongs. Grill for another 4-5 minutes on the cap side.
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10
During the last 2 minutes of cooking, brush any remaining marinade from the dish onto the mushrooms for an extra layer of glaze.
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11
Check for doneness: the mushrooms should be tender when pierced with a fork and have distinct, dark grill marks.
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12
Remove from the grill and transfer to a warm platter. Let them rest for 2-3 minutes to allow the juices to redistribute.
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13
Just before serving, squeeze the fresh lemon juice over the top, sprinkle with chopped parsley and a pinch of flaky sea salt.
💡 Chef's Tips
Don't over-marinate; if left too long in the vinegar, the mushrooms can become overly soft and lose their structural integrity. For the best grill marks, resist the urge to move the mushrooms once they hit the grates until it's time to flip. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully to achieve that charred finish. Try adding a splash of Worcestershire sauce (vegan if preferred) to the marinade for an even deeper, steak-like flavor profile.
🍽️ Serving Suggestions
Serve inside a toasted brioche bun with pesto aioli, arugula, and roasted red peppers for the ultimate veggie burger. Slice into thick strips and serve over a bed of creamy parmesan polenta or garlic mashed potatoes. Pair with a crisp glass of Pinot Noir or a chilled Sauvignon Blanc to cut through the earthy richness. Top with a crumble of goat cheese or a slice of melted provolone while still hot on the grill.