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Portobello Steaks

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5 from 2 reviews

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.

Ingredients

Units Scale

For The Portobello Steaks

  • 4 large portobello mushroom caps
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

For The Aioli

  • 3/4 cup cashew mayo
  • 1 tablespoon lemon juice
  • 2 garlic cloves
  • 1 tablespoon dried basil

Instructions

  1. Remove the stems and place portobello mushrooms in a large shallow baking dish gill side up.
  2. In a small bowl whisk together the soy sauce, balsamic vinegar, maple syrup, garlic powder, and smoked paprika.
  3. 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.
  4. While the mushrooms marinate preheat a large nonstick skillet or grill pan over medium heat and prepare the aioli.
  5. 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.
  6. 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.
  7. Garnish with fresh thyme, top with garlic basil aioli and enjoy!

Equipment

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