These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on an outdoor grill. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Ingredients
- 4 large portobello mushrooms
- 3 tablespoons balsamic vinegar
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 teaspoon onion powder
- salt and ground black pepper to taste
- cooking spray
Instructions
-
1
Remove stems and clean mushrooms; set aside.
-
2
Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.
-
3
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.
-
4
Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.
Nutrition Facts
Per serving
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