Rye Free Vegan Portobello Steaks

Total time55 min

Prep time10 min

Cook time15 min

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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
Alessi Balsamic Vinegar - 12.75 Oz Monari Federzoni Balsamic Vinegar of Modena Filippo Berio Balsamic Vinegar - 16.9 Fl. Oz.Alessi Organic White Balsamic Vinegar - 8.5 Fl. Oz.Alessi White Balsamic Vinegar
See all
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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