KITCHEN
PORTOBELLO MUSHROOM STEAKS
6 SERVINGS
6 Large Portobello Mushrooms
1/2 Cup Aged Black Vinegar or Balsamic Vinegar
1/3 Cup Tamari, Soy Sauce, or Liquid Aminos
3 Tablespoons Olive Oil or Sesame Oil
1 Tablespoon Vegan Worcestershire Sauce
1 teaspoon Liquid Smoke
3 Sprigs Fresh Thyme or Cilantro – Stems removed & finely chopped
1 Tablespoon Wildstyle "Dry Heat" Rub
1 teaspoon Fresh Ground Pepper
1 teaspoon Preferred Salt
STEP 1
De-stem each portobello mushroom – leaving just the caps to create a steak-like shape.
STEP 2
Whisk together all ingredients thoroughly – except for portobello mushroom caps – to create the marinade.
STEP 3
Grab a ziplock bag or reusable silicone bag, like Stasher & add in the portobello mushroom caps to the marinade, fully coating both sides.
STEP 4
Allow the portobellos to marinate for at least 30-60 minutes or overnight – the longer the better!
STEP 5
Fire up your Wildfire Grill to medium-high heat and coat cooking grates with Olive or Sesame Oil once fully warmed.
STEP 6
Gently place the portobello caps onto the cooking grates – drizzling any remaining marinade over the top of them.
STEP 7
Cook on each side for about 4-5 minutes or until softened with a deep golden brown color.
STEP 8
Pair with a salad or seasonal side of your choosing & enjoy!
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