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Prep time
1 hour 15 minutes
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Cook time
30 minutes
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makes
4 portobello steaks
Author Notes
If there is one food in the entire world that makes my mouth water every time I think about it, it is mushrooms. I love all types of mushrooms, from the very simple white button mushrooms to the more complex flavored oyster or shiitake mushrooms.
Portobello mushrooms have a special place in my heart. Firstly, they are huge, which makes them really fun to work with. Also, they retain quite a bit of moisture which in turn makes them a wonderful mushroom to roast and turn them into juicy plant-based steaks.
The steak seasoning is inspired by a recipe from Ricardo’s Montreal Steak Seasoning, but which I tweaked to reflect my personal preferences, which includes making it a little more oniony, opting for a five-peppercorn mix for a little more depth, and heat and adding a touch of paprika.
As you make this recipe, you will notice that you will have extra steak seasoning mix and you can use it in a variety of ways: as a seasoning for tofu, as a coating to your baked potatoes, or sprinkled on steamy edamame in their pod!
—Murielle Banackissa
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Watch This Recipe
Juicy Portobello Steaks With Balsamic & Onion
Ingredients
- For Steak Seasoning
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3 tablespoons
5-peppercorn mix
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1 tablespoon
dried coriander seeds
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1 tablespoon
dried dill seeds
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1 tablespoon
garlic powder
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2 teaspoons
onion powder
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2 teaspoons
dried minced onion
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1 tablespoon
fine sea salt
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1 teaspoon
ground paprika
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1/2 teaspoon
chili flakes
- For Portobello Steaks
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3 tablespoons
balsamic vinegar
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2 tablespoons
extra-virgin olive oil
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3 tablespoons
steak seasoning (from above)
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4
large Portobello (340g), cleaned and stem removed
Directions
- For Steak Seasoning
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Start by making the steak seasoning. Using a mortar and pestle, grind the 5 peppercorn mix, coriander seeds and dill seeds. You are looking to grind the majority of them finely, while also leaving some peppercorns and seeds halved and full to add some texture to the mix.
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Transfer into a jar along with the garlic powder, onion powder, dried minced onion, salt, paprika and chili flakes. Put on the lid and shake to evenly distribute the spices.
- For Portobello Steaks
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Prepare the Portobello by mixing the balsamic vinegar, olive oil and 3 tablespoons of the steak seasoning in a small bowl.
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Place the Portobello into a large baking dish or plate, stem side up and brush with the marinade, using about two thirds of the marinade. Flip them around and brush the other side. Do not worry if the Portobello are not fully covered, just do your best to spread the marinade as much as possible.
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Cover the dish or plate and refrigerate for at least 1 hour and up to 5 hours.
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After the marinating time, preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat.
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Remove the mushrooms the fridge and bake stem-side up for 15 minutes; flip and bake for another 15 minutes.
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Remove from the oven and enjoy immediately with a side of mashed potatoes or any grain.
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These steaks are best eaten the same day but you can keep leftovers in an airtight container in the fridge for up to a day.
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