Grilled Portobello Steaks
Portobellos (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.
Want 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.
As 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.
Back 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
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.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
ATTN: Alicia
URL http://www.spiciefoodie.com/2011/09/12/grilled-portobello-steaks-vegan/
This looks tasty and your photos are stunning!
Thank you 🙂
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.
Hi Tina, Oh now:( You’ll have to get them next time for sure. I also like them sauteed but yes grilled just brings out more flavor. Thank you:)
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!
Hehe Sandra:) Great and I hope you like them as much as I do. Thanks!
This looks very tasty. I’ll bet the grill flavor really puts it over the top!
Yes Curt the grilling brings out different and just delicious flavors.
This looks so hearty and filling. It really looks like a steak not a mushroom. Beautifully done!! : )
Hi Ramona, Thank you:) !
Just love grilled portobellas. It’s tough to believe so much flavor can come from something so simple. Love the recipe.
I know right? But isn’t that true of so many simple things:)
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-
GINA!!! I miss you:( Lol, fungal orgasms:)!! I also hope you are having a great week.
I had forgotten all about grilling Portobello “Steaks”.. looks fabulous!
Hi Marina, No don’t forget next time:) Thanks!
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?
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.
What a delicious meal! I like portobellos, too! Your pictures, as always, are stunning!
Hi Ann, Thank you so much:)
Whenever I have grilled portobella mushrooms, they never turn out as good as yours! These look delicious and give me hope 🙂
Hi Amy, Portobellos aren’t the easiest thing to photograph because of the dark juice. But when you plate it just wipe the plate sides and you’re good:)
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
Hi Alisha, Yes I know you do:) Thank you sweetie!
I have a son that would devour this in a New York minute?
I hope you do make them for him 🙂
I love the ‘meatiness’ of mushrooms without having the meat! Not to mention the flavor! Your photography is wonderful! Love the close up of that mushroom!
Thank you Anne:)
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!
Glad to hear that, I have to agree with you:)
Well, these mushrooms look a lot like a good piece of meat… and I bet they taste delicious! 🙂
Thanks Guilietta and yes they do taste delicious:)
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! 🙂
Ruby, Hehe:) No I won’t be trading him in, he does come in handy like that. Lol, hope he doesn’t read this. Thanks sweetie!
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!
Hehe, thanks Priscilla:) Well get on it girl and perhaps they will inspire some weird infomercials for you too.
WOW WOW WOW… Absolutely gorgeous shot of portobello mushrooms!!!! I love this mushroom although it’s always on the side. It’s nice to feature it as a main course!
Thank you so much Nami:)
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.
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.
Congrats on Foodbuzz top 9.
Thanks!
Just stopped by to Congratulate you on top 9!!!:)
Thank you Sandra!