Are you craving a hearty, satisfying meal that’s both delicious and meat-free? Look no further than these grilled portobello mushroom steaks! These umami-packed beauties are a true delight for any mushroom lover or vegetarian seeking a flavor-packed main dish.
Portobello mushrooms are the perfect canvas for a myriad of flavors, and when grilled to perfection, they take on a meaty texture that will have you questioning whether you’re actually eating a mushroom or a succulent steak. Get ready to be amazed by this plant-based powerhouse!
Ingredients:
- 4 large portobello mushroom caps
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
Instructions:
- Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon. Wipe the caps with a damp paper towel to clean them.
- In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, salt, and pepper. Brush both sides of the mushroom caps generously with this flavorful mixture.
- Preheat your grill to medium-high heat. Place the marinated mushroom caps on the grill, stem side up, and cook for about 5-7 minutes per side, or until they are tender and have developed nice grill marks.
- Once grilled, transfer the mushroom steaks to a serving platter and drizzle with the balsamic vinegar.
- Serve hot and enjoy these meaty, umami-packed portobello mushroom steaks as a delectable main course or alongside your favorite sides.
With their rich, savory flavor and satisfying texture, these grilled portobello mushroom steaks are sure to become a new favorite in your meatless repertoire. Enjoy this plant-based indulgence and get ready to experience a burst of flavors that will leave you craving more!