Grilled Portobello Steaks
This is another quickie post for the delicious Spicy Portobello Steaks with Grilled Tomatoes & Onions that I prepared for dinner a few nights ago. I wasn’t in a mood for fish or seafood, but I wanted something meaty-like and since meat and poultry are no longer a part of my flow and I’m limiting the amount of highly processed, commercial “veggie meat” products (like beef-less tips, veggie burgers, etc.) in my diet, I turned to one of the best whole-food alternative that came to mind – portobello mushrooms!
I absolutely love nearly all things mushroom. They come in such a variety of shapes, sizes, textures and tastes that I never tire of them – except maybe the run-of-the-mill “button” variety, but even they have their place in my culinary undertakings at times. Different mushrooms are good for different types of dishes and portobellos, which are considered the “steak” of the vegetarian world, are fantastic for grilling, as their meaty texture holds up well under fire and their relatively neutral flavor takes on the flavor profile of whatever marinade you choose.
These mammoth-sized crimini mushrooms are not only a delight to the palate, they are also low in calories, have extremely little fat, and they rock strikingly impressive micronutrient and phytochemical profiles. They are high in folate, selenium, potassium and zinc (among other goodies – Google them!), they have anti-inflammatory and anti-cancer benefits, they’re great for the immune system and the best news is that, unlike many other foods, most of the antioxidants in mushrooms are not destroyed by cooking. For more in-depth information about the health benefits of mushrooms, you can start here.
Actually, this is another one of those recipes that I had thought about posting and then decided not to because I didn’t have enough time (or patience – I was starving) to set up a proper photo shoot. Unfortunately, I had only taken a couple images with my trusty little iPhone (as I do for most of my food) before deciding that this meal really wasn’t blog-worthy. Besides, I’m really trying to get out of the habit of blogging recipes here for which I don’t have proper images (I already have too many recipes that I must re-shoot and replace on here as it is), but I posted the image on a couple of my Facebook albums (as I often do) and lo and behold, it generated a few recipe requests. So, as requested, without further ado…
Grilled Portobello Steaks Recipe
Source: Own creation
Serves 4 | Vegan
Mise en place:
4 large portobello mushrooms, stems removed
1/4 cup onions, finely chopped
2 cloves fresh garlic, finely chopped
1 teaspoon garlic powder
2 teaspoons onion powder
1/4 cup olive oil
1 tablespoons balsamic vinegar
1/4 cup red wine, like Merlot
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper, preferably freshly cracked
1/2 teaspoon sea salt, or to taste
Carefully clean mushrooms with a damp paper towel (do not wash them in water!), remove the stems, place caps in a 1-gallon zip-lock bag and set aside. If you don’t have a bag, use whatever shallow dish you have that will hold all of the mushrooms.
Place the remaining marinade ingredients in a bowl and whisk vigorously until everything is well mixed. Add the mixture to the mushrooms, seal bag and gently toss until all mushrooms are covered. Marinate for about an hour, turning them over 4 times to evenly distribute the marinade.
Grill over medium heat for approximately 10 minutes on each side, basting them with any leftover marinade. Serve immediately. Enjoy!