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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