Balsamic and Garlic Portobello Mushroom Steaks

Large portobello caps absorb olive oil, balsamic vinegar, garlic and soy, then brown in a hot pan.

By Hez ArslanUpdated
Total 42 minMakes 4 servings
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Large portobello caps absorb olive oil, balsamic vinegar, garlic and soy, then brown in a hot pan. Wipe off surface dirt before marinating and give the caps space so they sear instead of steaming. Spoon a little cooked pan juice over the mushrooms at the table. These savoury caps work on a burger bun or alongside grains as a vegetarian main. Wipe mushroom caps, remove tough stems and pat surfaces dry. Mix oil, garlic, balsamic and soy; coat both sides of caps for 15 minutes. Warm a skillet over medium-high heat. Place caps gill-side down and cook 5 to 6 minutes per side until browned and tender, reducing heat if garlic darkens.

Balsamic and Garlic Portobello Mushroom Steaks

Recipe card

Balsamic and Garlic Portobello Mushroom Steaks

Prep 15 minCook 12 minTotal 42 minYield 4 servings
Only numbered ingredient amounts change.

Equipment: Knife, cutting board and suitable cooking pot or pan

Ingredients

Instructions

  1. Clean

    Wipe mushroom caps, remove tough stems and pat surfaces dry.

  2. Marinade

    Mix oil, garlic, balsamic and soy; coat both sides of caps for 15 minutes.

  3. Heat

    Warm a skillet over medium-high heat.

  4. Cook

    Place caps gill-side down and cook 5 to 6 minutes per side until browned and tender, reducing heat if garlic darkens.

  5. Serve

    Season lightly after tasting sauce and add parsley.

How to tell when it is ready

Season lightly after tasting sauce and add parsley.

Tips

  • Wipe mushroom caps, remove tough stems and pat surfaces dry.
  • Mix oil, garlic, balsamic and soy.
  • Warm a skillet over medium-high heat.
  • Place caps gill-side down and cook 5 to 6 minutes per side until browned and tender, reducing heat if garlic darkens.

Troubleshooting

  • If caps steam, cook fewer at a time.
  • If garlic burns, lower heat near the end.

Substitutions

  • Use tamari in place of soy sauce.
  • Use a little lemon juice for balsamic, with a sharper finish.

Variations

  • Grill caps instead of pan searing.
  • Sprinkle thyme over the finished mushrooms.

Serving suggestions

  • Serve in burger buns.
  • Pair with creamy polenta.
  • Add a simple green salad.
  • Slice over cooked pasta.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked mushrooms up to 3 days; reheat in a skillet.

Storage

Refrigerate cooked mushrooms up to 3 days; reheat in a skillet.

Food safety

Refrigerate marinating mushrooms if holding longer than a short prep period.

Frequently asked questions

How do I know balsamic and garlic portobello mushroom steaks is ready?

Season lightly after tasting sauce and add parsley.

How should I store balsamic and garlic portobello mushroom steaks?

Refrigerate cooked mushrooms up to 3 days; reheat in a skillet.

Serve in burger buns. Refrigerate cooked mushrooms up to 3 days; reheat in a skillet.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

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