Grilled Portabello Steaks

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Another summer barbecue recipe coming at you!! These mushrooms are super tender and rich in flavour. They’re meaty, juicy, savoury.. you won’t even realize you’re eating a mushroom! The longer you keep them marinating the better, but they can be enjoyed minimum 1 hour of marinating. These are best served with roasted root vegetables, basmati rice, or over a salad. Enjoy!

Ingredients (makes 4 servings):

  • 4 portobello mushrooms, de-stemmed
  • 1 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp vegan worcestershire
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • Salt and Pepper
  • Garnish: chimichurri, sautéed onions

Directions:

  1. In a plastic bag or shallow dish, add mushrooms evenly spread.
  2. In a bowl, combine olive oil, balsamic, worcestershire, soy sauce, garlic, salt and pepper. Pour over mushrooms and massage to ensure they’re fully coated.
  3. Seal and place in fridge for minimum 1 hour to 24 hours (the longer the better).
  4. In a hot cast iron skillet, add 1 tbsp of oil and sear each side of the mushroom for 4-6 minutes, until brown. Remaining marinade can be poured into skillet.
  5. Serve over rice, salad, or root vegetables.
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