This marinated, grilled portobello mushroom steak can sub for meat without missing a beat—and it's ready in less than 30 minutes.
Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon liquid smoke
- 3 garlic cloves, minced
- 4 large portobello mushrooms, stems and gills removed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instruction
- In a large bowl, whisk together balsamic vinegar, Worcestershire, liquid smoke and garlic. Brush over both sides of mushroom caps; let stand for 15 minutes, turning once. Drain and reserve marinade.
- Using long-handled tongs, moisten a paper towel with oil and lightly coat the grill rack. Sprinkle both sides of mushroom caps with salt and pepper. Grill mushrooms, covered, over medium heat until tender, 6-8 minutes, basting with reserved marinade as they cook.
