Grilled Portobello Steaks

Vegan; Recipe; recipes; portabello mushroom; portabella mushroom; mushroom; mushroom steak; steak; onion; baked potato; healthy; low fat; low carb; easy; fast; vegetarian; Spicie FoodiePortobellos (or Portobella) are a large or mature crimini mushroom. The taste is mild and so very versatile. They can be grilled, sautéed, roasted, and/or fried. They are quite large and when cooked the texture is tender with a slight firmness. Vegetarians and Vegans love these fungal beauties because they make a scrumptious alternative to meat. As a matter of fact some vegetarians/vegans don’t like them because their texture reminds them too much of meat.

vegetable; vegan; vegetarian; recipe; mushroom; portabello mushroom; portabella mushroom; raw; fresh; organic; Spicie FoodieWant to hear something creepy? Some fungi are single-celled organisms (like yeasts), and Fungi are more closely related to animals than to plants. Don’t worry they are not animals and they aren’t being harmed when picked or eaten. Did anyone have a mental picture of Tool’s Disgustipated song after reading this? You know the part where the carrots cry because tomorrow’s harvest means a carrot holocaust. Hallelujah! Let the rabbits wear glasses! After I heard that song I didn’t eat carrots for a month. I’m getting side tracked but don’t worry you won’t be hearing mushrooms screaming with terror as they are being harvested or cooked. Or will they…mwahahaha.. Just kidding you can read all about mushrooms and fungus here  and here.

Vegan; Recipe; recipes; portabello mushroom; portabella mushroom; mushroom; mushroom steak; steak; onion; baked potato; healthy; low fat; low carb; easy; fast; vegetarian; Spicie FoodieAs a pescetarian, with a love of vegan food, I can tell you that portobellos taste fantastic. My husband will also attest to their phenomenal taste. As a matter of fact it was he who told me all about portobellos. The first time that I bit into one I was in foodie orgasmic heaven. The next day and one after that I ate more portobellos.

vegetable; vegan; vegetarian; recipe; mushroom; portabello mushroom; portabella mushroom; raw; fresh; organic; Spicie FoodieBack to reality. If you like mushrooms for sure you’ll love these too. Besides the great taste, Portobellos are very low in calories and fat but will still leave you feeling full. By grilling them and only using a small amount of a healthy oil (like olive oil) the calories and fat content for this meal will stay low. They also contain selenium, copper, potassium, iron, magnesium, calcium and zinc. And to top all of that grilling a Portobello makes a very quick, hassle free meal. Aren’t they just awesome?

Grilled Portobello Steaks

MexicanMadeMeatless.com & Nancy Lopez-McHugh
Portobello mushroom caps are a great alternative to meat -- in fact they are healthier and even tastier. Turn them in to steak for a fun vegan meal.
5 from 4 votes
Save Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Cuisine international, vegan
Calories

Ingredients
  

  • one large portobello mushroom cap per person
  • one Tablespoon of olive oil
  • 1-2 green onions sliced
  • 2 onions thinly sliced
  • fine sea salt to taste
  • ground black pepper to taste
  • granulated garlic
  • one Tablespoon of olive oil

Instructions
 

  • Cut the stems off the mushrooms, either discard or grill alongside the caps. Gently rinse the Portobellos and set aside to drain off excess water. In the mean time heat the grill. Rub the Portobellos with a little bit of olive oil, salt, ground black pepper and granulated garlic to taste. Place on hot grill. Grill on one side for 10 minutes then flip over and grill for another 5 minutes. The grilling time will depend on how large and thick the Portobellos are. Once cooked they should be soft and tender.
  • While the mushrooms are grilling saute the green and yellow onions until soft and translucent. Season with a little salt and ground black pepper. Turn heat off and set aside.
  • Once the mushrooms are cooked through serve with sauteed onions and baked potato or any other vegetable as desired.
Tried this recipe?Mention @MexicanMadeMeatless or tag #mexicamademeatless!

 

 

Vegan; Recipe; recipes; portabello mushroom; portabella mushroom; mushroom; mushroom steak; steak; onion; baked potato; healthy; low fat; low carb; easy; fast; vegetarian; Spicie Foodie

 

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62 Comments

  1. Mushrooms are a special treat around here. I almost bought some portobellos the other day-now your recipe will insure that I will not pass them up next grocery stop. I always have them sliced and sauteed, but grilling one sounds so much more tastier. Great post.

  2. 5 stars
    I am trying to get that image out of my head:))) when you hear “Fungi” you know something got to be on the bad side LOL! but your portobellos look and sound perfect to me..I love them and eat them so much lately, will try your recipe soon too with green onions! By the way I love love your presentation and photos!

  3. 5 stars
    My husband wanted me to make some Portabellas the other night. I’ll have to tell him about fungal orgasm part, although he may wreck his car thinking about it on the way to the store. Thanks for making me laugh, hope you are having a great week.
    -Gina-

  4. oo i do love portobellos, and these look great! it’s true though fungi are kind of creepy 🙂 i used to love mushrooms, but my husband hates them and i think i am picking up on his aversion oh no! still though, mmm portobello steaks who could resist?

    1. Hi Anna, We are the opposite my husband loves all mushrooms and I am more picky about them. But when it comes to portobello I can’t resist and just love them so much.

  5. Whenever I have grilled portobella mushrooms, they never turn out as good as yours! These look delicious and give me hope 🙂

  6. 5 stars
    Well you know I love these babies…maybe I do not have the vegetarian/vegan aversion because I remember them well above any meat 🙂 You did these babies proud!!! Gorgeous as always 🙂
    Hugs

  7. I would throw a Portobello mushroom on the grill any night of the week, they really are meaty tasting and delicious with the onions on top!

  8. Beautiful photos and I love your ‘evil’ new life plan. But please don’t trade in your fabulous hubby – a guy who introduces you to Portobellos is a keeper! 🙂

  9. Haha, love how portobellos led to daydreaming about infomercials, Alexander Skarsgaard, and vampire babies! I share your rapture for the fungii and its been too long since I grilled portobello steaks 🙂 Gorgeous photos!

  10. I used to think I hated mushrooms, including portobellos. Then I just made myself get over myself and I am SO glad I did! I love your vegan version of an old fashioned steak-and-potatoes meal. And congrats on a very well deserved Top 9. Beautiful photo, lovely post as always. I hope you are hanging in there allright, I think of you often.

    1. Hi Trix, Thank you, you are so sweet:) I’m doing a bit better. I ams so glad that you got yourself over and now like mushrooms. They are such a great ingredient to cook so many dishes with. Hope you are well.

  11. Oh my, I have never had these before tonight and I am in heaven. Thank you so much for such a yummy alternative to meat…

  12. Thank you for the recipe! I cooked this yesterday for my vegetarian friends, and we all enjoyed the dinner 🙂

  13. 5 stars
    What a post!:) “…or will they?”! We laughed so hard:)
    You’re right, portobello mushrooms are awesome! We use them instead of meat in an Easter stew that’s normally made with offal (magiritsa) and we don’t miss the meat at all.
    We also love slicing them and frying them, dipped/coated in batter. SO good, and they DO pair amazingly with potatoes!
    Did you ever try peeling the skin from the caps instead of rinsing it? We find it very easy and we think the flavor isn’t affected. It’s like a game to us, peeling these off:)
    Thank you for your delicious idea dear Nancy!
    Sending you lots of hugs!

    1. I have never tried that — thank you so much! I’m definitely going to give it a try next time I cook with mushrooms. Thank you so much for sharing this great tip. Sending hugs back!

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