Filed Under: Grill, mushrooms, pepper, Quick, Vegetarian

Pepper-Crusted Mushroom Steaks

These steaks are mouth-watering, juicy, meaty and rich in flavour—but just happen to be mush- rooms!

August 8th, 2017

From Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes., by Carolyn Hemming and Patricia Green

These steaks are mouth-watering, juicy, meaty and rich in flavour—but just happen to be mush- rooms! We’ve concocted the perfect marinade. Soy sauce, balsamic vinegar, smoked paprika, garlic and freshly ground pepper make these large portobello mushroom steaks sing, thanks to the combination of salty, tangy and smoky flavours. Barbecuing adds another dimension, with a fire-grilled taste that will make you forget all about meat. Serve with the Za’atar Dusted Veggie Fries for a complete meal.
  • ½ cup (125 mL) olive oil
  • ¼ cup (60 mL) soy sauce
  • ¼ cup (60 mL) balsamic vinegar
  • 2 shallots, chopped
  • 2 Tbsp (30 mL) minced garlic
  • 2 Tbsp (30 mL) dried basil
  • 4 tsp (20 mL) dried parsley flakes
  • ½ tsp (2 mL) freshly ground black pepper
  • ¼ tsp (1 mL) smoked paprika
  • 4 portobello mushrooms
  1. Place the oil, soy sauce, vinegar, shallots, garlic, basil, parsley, pepper and paprika in a blender. Blend until the marinade is fully combined and the onion is puréed or minced. Place the mushrooms in a reseal- able plastic bag or marinating container. Pour the marinade over the mushrooms until completely covered. Let sit in the refrigerator for 1 hour or overnight.

  2. Preheat a barbecue to approximately 400°F (200°C). Place the mush- rooms onto the hot grill, cap side down. Barbecue for 8 minutes on each side or until the mushrooms are golden and the juices are releas- ing. Remove them from the grill and let sit for 3 minutes before serving.

  3. Gluten-free option Replace the soy sauce with gluten-free tamari.

  4. TIP: The mushroom steaks are wonderful when served with warm caramelized onions and room-temperature blue cheese, similar to a beef steak.

Pepper-Crusted Mushroom Steaks
Ryan Szulc

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