Red Meat Allergy Friendly Vegan Portobello Steaks
Total time55 min
Prep time10 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the marinade
- 4 large portobello mushroom caps (about 4–5 inches wide), stems removed and gills scraped
- 3 tbsp balsamic vinegar
- 2 tbsp tamari
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
For searing
- 1 tbsp olive oil, for searing
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, tamari, 2 tbsp olive oil, maple syrup, minced garlic, smoked paprika, black pepper, and salt until combined.
- 2
Place the portobello caps gill-side up in a shallow dish or zip-top bag. Pour the marinade over the caps, turning to coat all sides. Let marinate at room temperature for 30 minutes, turning once halfway through.
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