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–+ servings

Grilled Smokey Portobello Steaks

Catherine BarclayCatherine Barclay
Grilled smoky portobello steaks soak up a bold mix of balsamic, miso, garlic, ginger, thyme, paprika, and a whisper of liquid smoke, transforming into tender, charred “steaks” with deep umami and a satisfying, meaty bite.
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Course Main Course
Servings 2 servings

Ingredients
  

  • 4 large portobello mushrooms
  • ¼ cup balsamic vinegar
  • 2 sprigs fresh thyme or one tbsp dried
  • 1 tsp grated ginger
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 2 tbsp miso paste
  • 2 drops liquid smoke

Instructions
 

  • Remove the stems from each mushroom and carefully prick with a fork.
  • Combine all marinade ingredients into a large bowl and mix thoroughly
  • Add the mushroom, spoon over the mix to make sure it's completely covered, then leave to marinate for at least 10 minutes.
  • Place the mushrooms in a sandwich press or grill in the oven (180℃/350℉) and baste with any leftover liquid, then grill for 5 minutes.
  • Flip, baste and repeat for another 5 minutes
  • Serve immediately.
Keyword Fiber rich, Fibre rich, mushrooms, no oil, plant-based, plantbased, vegan, vegeterian, wfpb, wfpbnooil, wholefood
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