This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. You can make this vegan steak and potatoes recipe any night of the week!
These juicy, seasoned portobello steaks are baked with asparagus and then paired with vegan mashed potatoes. Serve them alongside a crisp green salad and some homemade lemonade. You could also serve them with some rice and green beans.
There are so many delicious options for meatless dinners! Lately I've been loving these Vegan Sloppy Joes, this Lentil Shepherd's Pie, and these Tofu Enchiladas with Sweet Potato in Mole Sauce. But, I think these Portobello Mushroom Steaks are turning into my new favorite!
This Portobello Mushroom Steak recipe is…
- Naturally gluten-free
- Ready in 30 minutes
- Simple to make
- Made with everyday ingredients
How to Make Portobello Mushroom Steak
- Preheat oven and prepare the mushroom marinade.
- Prep mushrooms, then place in baking dish.
- Brush with marinade & bake, flipping both sides.
- Serve warm and enjoy!
Full directions for how to make Portobello Mushroom Steak are in the printable recipe card below.
Tips & Tricks for Portobello Mushroom Steak
Depending on the size of your mushrooms, the bake time will vary. Make sure you use the baking time in the recipe as a guide. You will need to check on your mushrooms to make sure they are cooked to your preference.
I added asparagus to my baking dish as an extra side, but adding asparagus to the pan is optional. Alternately, you could add other different vegetables into your baking dish. Broccoli, snap peas, Brussels sprouts, and more would all be tasty.
Once you baste the mushrooms, pour the remainder of the marinade into the baking dish. As the mushrooms bake, they will soak up the additional marinade flavor. The extra marinade also provides a nice texture to the outside of the baked mushrooms.
Variations To Portobello Mushroom Steak
Seasoning the Steaks
I used a simple marinade, but you are welcome to change it up using ingredients you prefer. I find this marinade to have a savory and tangy flavoring that makes these steaks really stand out. If you are looking for a different flavor profile, feel free to alter the ingredients to match your flavor preference.
Cook your mushrooms with different vegetables. Broccoli, cauliflower, carrots, or even green beans could be a delicious swap for the asparagus!
Portobello Mushroom Steak FAQs
How do you know when mushroom steaks are cooked?
Your steaks are done once they have browned up a bit in the oven. You will want to bake the steaks to your preference of doneness. Since there is no meat in this recipe, you can cook the mushrooms as long or little as you prefer.
How do you store leftover mushrooms?
Place your cooked mushrooms in an airtight container and store them in the fridge for 2–3 days. You will find that after 3 days the mushrooms begin to get a bit softer in texture.
How do you reheat mushroom steaks?
I find that reheating mushrooms steaks in the oven or even a skillet on the stove helps to give them a better texture. You can reheat them in the microwave, but the mushrooms will be a bit softer in texture.
Portobello Steak with Mashed Potatoes
- 3 small potatoes
- 1 tbsp olive oil or vegan butter
- ½ tsp salt
- ½ tsp black ground pepper
- 1 tsp thyme or rosemary optional
- 1 bunch asparagus
- Preheat the oven to 400°F.
- In a large bowl, make the portobello marinade. Combine the olive oil, balsamic vinegar, spices, and garlic.
- Place portobellos and asparagus in a large oven-safe skillet. With a pastry brush, generously brush the marinade over the tops and bottoms of the mushrooms and asparagus.
- Arrange mushrooms top side down and pour the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5–10 minutes or until mushrooms are cooked all the way through.
- For Potatoes: Wash and peel the potatoes. Bring them to boil and cook until tender, about 15 minutes. Mash the potatoes using a potato masher or a hand blender. Add olive oil, black pepper, and salt, to taste. Add fresh herbs just before serving.