Portobello Steaks

Prep Time:
5 mins

Cook Time:
10 mins

Additional Time:
5 mins

Total Time:
20 mins

Servings:
4

Yield:
4 steaks

Ingredients

Directions

Remove stems and clean mushrooms; set aside.

Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.

Add mushrooms to plastic bag with marinade, turn to evenly coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 5 minutes up to 12 hours.

Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.

Cook's Notes:

I used large portobello mushrooms for this recipe. You could use baby bellas if that is all you can find. Just leave them whole and cook for 8 minutes, stirring halfway through.

If you are using an outdoor grill, place mushrooms directly on the hot, greased grill grate for 4 minutes on each side.

If you are going to slice them, let them cool 2 to 3 minutes, the inside will be very hot.

Nutrition Facts (per serving)