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RECIPE: Balsamic-Soy Marinated Portobello Steaks With Rosemary-Horseradish Aioli
- Yield: Serves 4
Description
This easy marinade adds depth to already meaty mushrooms and takes them directly into steak territory. Just marinate, throw the mushrooms on the grill, and within minutes, you’ll have a savory, plant-based dinner to remember. Massaging the rosemary for a few seconds before adding it, whole, to the marinade helps release the essential oils that bring out the flavor. Serve these “steaks” with your favorite grilled veggies and roasted or mashed potatoes. For a higher protein dish, serve with warm lentils and rice dressed with balsamic vinaigrette.
Ingredients
The mushroom steaks
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 Tbsps balsamic vinegar
- 2 Tbsps Dijon mustard
- 1 Tbsp lemon juice
- 4 cloves garlic, peeled and lightly smashed
- 1 large sprig fresh rosemary, lightly massaged with fingers
- 1 tsp coarsely cracked black pepper
- 8 portobello mushrooms, stems and gills removed with a spoon (see box)
The aioli
- 1/3 cup plant-based mayonnaise
- 1 tsp minced fresh rosemary
- 1/2 tsp horseradish
- 1/2 clove garlic, grated or pressed
- Pinch ground black pepper
Instructions
- Add the oil, soy sauce, vinegar, mustard, lemon juice, garlic cloves, rosemary, and pepper to a large resealable bag and smash to combine. Add the mushrooms, seal the bag, and shake to coat. Refrigerate for at least 4 hours, or up to 24 hours, shaking the bag occasionally.
- After the mushrooms have marinated, heat a lightly greased grill or grill pan to medium heat. Grill the mushrooms, turning and basting them with the marinade occasionally, until tender and grill-marked, about 12 minutes. Remove to a platter.
- Meanwhile, combine the mayo, minced rosemary, horseradish, garlic, and pepper in a small bowl.
- Serve mushrooms with a dollop of the aioli.
Prepping Mushrooms for Now and Later
Gently snap or trim stems from the mushrooms and save them for another dish. They’re great chopped or sliced up and added to soups, stir-fry, or pasta sauce. You can also save them to make veggie stock. With a small spoon, scrape out the black gills from the underside of the mushroom cap. Scraping out the gills makes the mushrooms a bit prettier when grilled.
