Mushroom Steaks (Vegan, Oil-free, & Gluten free)
This is one of my favorites recipes when I want to make something that looks impressive and is full of flavor, but is secretly easy to make. I've even made them for people who don't like mushrooms and they loved them! I like to serve them with roasted or mashed potatoes and a side of vegetables like asparagus or broccoli.
- 6 large portobello mushrooms
- 2 tbsp low sodium tamari
- 1 tsp liquid smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- Fresh cracked pepper
Clean your mushrooms and trim or remove the stems if they are long. I like to use a wet paper towel or clean kitchen towel to remove any dirt from the mushrooms.
Mix your tamari, liquid smoke and spices together to create your marinade. Using a basting brush coat each side of the mushrooms with a thin layer of the marinade.
Allow the mushrooms to marinate for 10 minutes. After about 5 minutes you can begin heating your nonstick skillet, grill pan, or panini press/electric grill to a medium heat.
Place your mushrooms top side down and cook for 7-10 minutes then flip and cook for another 5-7 minutes. The cooking time will vary depending on which cooking method you are using. You want your mushrooms to have nice color/grill marks on the tops and they should have reduced in size by 1/4-1/2 their original size.
Remove from the skillet and serve as desired.