It’s that time of year in New England when we jump out of our winter lairs and onto our no-longer-snow-covered decks to fire up the grill. I love grilling, and if anyone ever told you that grilling is a guy thing, don’t listen to them as grilling is for everyone! There is something very primal that comes to forth when you find yourself outdoors, standing in front of the fire and flames, and you hear the sizzle of delicious food getting caramelized, charred and transformed into the mouth watering delights.
I love using my grill, especially during the summer months, because it gets the food cooked fast without heating the kitchen and makes clean up a breeze. Add to that a delight of summer evenings and eating outside, and it can hardly get better than that. I make piles of grilled vegetables and have even developed an awesome way of making grilled pizza, which I’ll share in another post.
Here I’ll share how to get the perfect Grilled Portobello Mushroom Steaks as grilled steaks are the quintessential example of this type of cooking. For this recipe to work you do need to use very large portobello mushroom caps. The ones I found in our local grocery store are about 4 to 5 in (10 to 12 cm) in diameter, and that’s the size I recommend for a recipe like this as the bigger portobello caps will hold up to grilling much better. Most of the really large portobello mushrooms will come without stems, but if the ones you get include the stems I recommend using the stems to make your own vegan “scallops”.
The recipe is really very simple and the mushroom steaks cook very quickly. The most time consuming step is putting the marinade together and letting the mushrooms soak up some flavors, which will take anywhere between one to two hours. If you are pressed for time you can skip this step and simply apply the same marinade liquid to the mushrooms as they grill.
Are there any tricks to getting a perfect grilled portobello mushroom steak? Yes, there are a couple. The first one is really more of an universal grilling advice than mushroom specific: make sure your grill grate is clean, hot and well oiled (for more on how to prepare your grill for perfect grilling results check this post out). This will help the food go on and not stick to the grates. I recommend using paper towel dipped in oil and a pair of long kitchen tongs to do this. The second trick is mushroom specific as I recommend grilling the mushrooms cap side facing up first in order to allow for all the excess moisture to drip out, before flipping the cap over. Finally, if you are into the grill marks you need to remember to rotate your cap by 90 degrees half way through the cooking.
Following these easy steps will bring delicious grilled mushroom steaks to your plate!
Grilled Portobello Mushroom Steaks
What you’ll need:
(for 4 servings)
4 extra large portobello mushroom caps
2 tablespoons A.1. steak sauce (or any other steak sauce, homemade or store-bought)
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika
2 teaspoons chili powder
Some oil to brush your grill
What you’ll do:
- Wipe the portobello caps with a paper towel to remove any dirt. Set aside.
- Whisk together all the rest of the ingredients in a container large enough to hold all four mushroom steaks.
- Place the mushroom steaks into the marinade and make sure they are fully coated and covered. Marinate for 30 to 60 minutes. If you decide to skip this step simply coat the mushrooms with the marinade before placing on the grill.
- While mushrooms are marinating, prepare your outdoor grill for medium high heat grilling. If you have any questions on how to do this, Whole Foods Market has a post that can help. Don’t have an outdoor grill? You can use the indoor grill or a grill pan for this recipe as well. In that case simply follow whatever steps you usually take when grilling indoors over medium high to high heat.
- Place your mushroom steaks on the grill top side up, spread some marinade over the steaks, and grill for 4 to 5 minutes.
- Spread some more marinade on top, turn the caps over and grill top side down for 3 minutes, then lift up and rotate by a very rough quarter turn, and grill for another 2 minutes. You can skip this rotating step. It does not change the flavor of the steaks, but it does make for those well-known (and loved) grill marks.
- Enjoy the perfect grilled portobello mushroom steak with your favorite sides, like Cauliflower Mash and a field greens salad!
Copyright © Eat the Vegan Rainbow, 2017
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