Vegan Portobello Mushroom Steaks with Garlic Basil Aioli are so easy and the perfect main dish. Made with just 6 ingredients and ready in as little as 20 minutes from start to finish, this recipe is sure to be a favorite around the holiday table.
I used to hate mushrooms! For me, they were the plant equivalent of oysters. But, something happened along life’s way and now I can’t get enough.
Portobello, cremini, shiitake mushrooms, I love them all! I’ll admit there are times I get the tingles in my happy parts any time I smell onions and grilled mushrooms cooking.
But, if I could only choose one mushroom and one mushroom recipe it would have to be these juicy portobello steaks! The marinade is made with cheap simple ingredients and the aioli is pure heaven using my cashew mayo as the base.
Portobello mushrooms are an excellent substitute for meat. They have a thick meaty texture, they’re juicy and there’s so much you can do with them. You can make veggie fajitas, portobello burgers, and even taco meat.
So, if you’re looking for the perfect recipe for grilling season and something guaranteed to make your mouth water, these vegan steaks are it! Simple recipe, minimum effort, and maximum flavor. Let’s do it!
Ingredients You’ll Need
This delicious recipe comes together by combining a few simple ingredients you most likely already have in your pantry.
Marinade Ingredients
- Portobello mushroom caps: you want to use large portobello caps about the size of a normal steak.
- Soy Sauce: use low-sodium sauce or Bragg’s Liquid Aminos. For a gluten-free option be sure and tamari which is simply soy sauce minus the wheat.
- Balsamic Vinegar: for tang and depth of flavor.
- Pure Maple Syrup: soften the bite of the balsamic and adds just a hint of sweetness which works well with the soy.
- Spices: garlic powder and smoked paprika. If you don’t have smoked paprika, liquid smoke is a good option.
Garlic Basil Aioli
- Cashew Mayo: this is my own DIY cashew mayo and it’s perfect. It’s much healthier than any vegan mayo on the shelf and has quite a few 5-star ratings.
- Fresh Garlic: I used two garlic cloves but feel to adjust to your own taste.
- Basil: dry basil is my preference mostly because of convenience.
- Lemon Juice: be sure and use fresh lemon juice.
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How To Make Portobello Steaks
- Remove the stems and place portobello mushrooms in a large shallow baking dish gill side up.
- In a small bowl whisk together the soy sauce, balsamic vinegar, maple syrup, garlic powder, and smoked paprika.
- Pour marinade over the portobellos and use a basting brush or your hands to coat the outside of the mushrooms. Allow about 10 minutes for marinating time.
- While the mushrooms marinate preheat a large nonstick skillet or grill pan over medium heat and prepare the aioli.
- Add cashew mayo, garlic cloves, and lemon juice to a blender and process until smooth. Pour the mixture into a small bowl, add the dried basil, and mix.
- Once the pan is ready add the mushroom caps and cook for 5-6 minutes per side until tender. You should get those cool little grill marks on the round side.
- Garnish with fresh thyme, top with garlic basil aioli and enjoy!
That’s it! Serve this dish your favorite sides for an easy and incredible midweek meal. You can also cook them on an indoor or outdoor grill.
Serving Suggestions
What you serve with these delicious portobello steaks is up to you. But, here are some of my favorite side dishes that pair extremely well.
- vegan mashed potatoes
- the best vegan potato salad
- roasted asparagus
- crisp green salad
- skillet green beans
- roasted vegetables
Tips
- Save the stems, marinate them with the portobellos, and cook them. They’re awesome!
- Be sure and let your pan heat completely before grilling the mushrooms.
- Mushrooms contain a lot of water and will usually leave excess liquid behind in the pan. This makes a great baste so use it up. It’s full of flavor.
- Portobellos tend to have a slimy feel right out of the package. No big deal it’s completely normal. You can use a slightly damp paper towel if you wish to wipe each one down before marinating.
Storage
Leftovers should be placed in an airtight container and will keep in the fridge for 3 to 4 days.
More Mushroom Recipes
I hope you enjoy these vegan Italian sausage crumbles. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Portobello Steaks
Vegan Portobello Mushroom Steaks with Garlic Basil Aioli are so easy and the perfect main dish. Made with just 6 ingredients and ready in as little as 20 minutes from start to finish, this recipe is sure to be a favorite around the holiday table.
- Prep Time: 10 mins.
- Cook Time: 10 mins.
- Total Time: 20 minutes
- Yield: 4 steaks 1x
- Category: Vegan Main Dishes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For The Portobello Steaks
- 4 large portobello mushroom caps
- ¼ cup low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For The Aioli
- ¾ cup cashew mayo
- 1 tablespoon lemon juice
- 2 garlic cloves
- 1 tablespoon dried basil
Instructions
- Remove the stems and place portobello mushrooms in a large shallow baking dish gill side up.
- In a small bowl whisk together the soy sauce, balsamic vinegar, maple syrup, garlic powder, and smoked paprika.
- Pour marinade over the portobellos and use a basting brush or your hands to coat the outside of the mushrooms. Allow about 10 minutes for marinating time.
- While the mushrooms marinate preheat a large nonstick skillet or grill pan over medium heat and prepare the aioli.
- Add cashew mayo, garlic cloves, and lemon juice to a blender and process until smooth. Pour the mixture into a small bowl, add the dried basil, and mix.
- Once the pan is ready add the mushroom caps and cook for 5-6 minutes per side until tender. You should get those cool little grill marks on the round side.
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Garnish with fresh thyme, top with garlic basil aioli and enjoy!
Notes
Be sure and let your pan heat completely before grilling the mushrooms.
Mushrooms contain a lot of water and will usually leave excess liquid behind in the pan. This makes a great baste so use it up. It’s full of flavor.
Portobellos tend to have a slimy feel right out of the package…no big deal it’s completely normal. You can use a slightly damp paper towel if you wish to wipe each one down before marinating.
Nutrition
- Serving Size:
- Calories: 99
- Sugar: 5.8 g
- Sodium: 430.9 mg
- Fat: 4.5 g
- Carbohydrates: 11.7 g
- Fiber: 1.8 g
- Protein: 5 g
- Cholesterol: 0 mg
This recipe was inspired by Making Thyme For Health’s Portobello Steak with Lemon Basil Aioli.
I’ve made this multiple times and it’s delish! I always cook them on the stove. I doubled the recipe and would like to bake them. Do you think I could and, if so, for how long? Do they need to be flipped halfway through?
I’ve never baked them but I’m sure you could and I wouldn’t worry about flipping them.
Wow. I made this tonight and my husband and I loved it. I cut the recipe in half to make it for the 2 of us but made the full aioli recipe and used it (but not even all of it) on the left over fingerling potatoes and broccoli I reheated. The only thing I did differently is that I added a little smoke flavoring to the marinade. I am sure it would be great without it. I also appreciated the incentive to make the cashew mayonnaise I have been wanting to try. I worked on that a bit after following the recipe and appreciated the encouragement to added more of various ingredients, which I did. Thank you for a wonderful recipe!
Do you think grilling in a George Forman grill could work???
Sure thing. I use a grill pan most of the time.
I use mine for grilling portobellos all the time!
This looks so yummy. I want to make it for Thanksgiving.
Do you need to scoop the gills out of the portabello?
It’s preference. Sometimes I do and sometimes I don’t:)
Could I toss the mushrooms in the marinade and freeze to cook at a later time?
That’s a good question, Julie. Unfortunately, mushrooms in a marinade do not freeze well. You can freeze them raw but that kinda defeats the purpose of what you’re asking it sounds like.
OMG, I just finished eating my Portobello Steak with Garlic Basil Aioli and it was so delicious! I would love to eat more, but I am stuffed! Had an ear of sweet corn (my local farm stand still has corn!) and some pickled beets with it. Thank you so much, Shane, for these simple and so delicious recipes!
This looks amazing. I’ve been doing something similar for years but I add about a half teaspoon dry basil and a half teaspoon black pepper to the marinade and let it “steep” overnight.
Your recipes are always spot on. I’ll be trying the aioli on my mushrooms next time.
Thanks so much for sharing your delicious recipes with the rest of the world.