CHARRED BARBECUE PORTOBELLO MUSHROOM STEAKS
Charred Barbecue Portobello Mushroom Steaks offer a smoky, savoury and slightly tangy flavour that makes them a perfect alternative to traditional grilled meats. Portobello mushrooms have a rich, meaty texture that soaks up the barbecue sauce and balsamic vinegar, making each bite intensely flavorful. The charred edges bring a smoky touch, while garlic powder enhances the umami taste. This simple dish is ideal for grilling season, whether served as a main course, a sandwich filling or a hearty side dish. It’s a nutritious and plant-based option that is low in calories yet packed with fibre, antioxidants and essential nutrients. This dish is perfect for summer cookouts, weeknight dinners or meal preparation. These mushrooms can be customised with different seasonings or paired with grilled vegetables for a complete meal. Whether you’re vegan, vegetarian or just looking for a tasty meatless dish, these Charred Barbecue Portobello Mushroom Steaks won’t disappoint.
RECIPE CATEGORY
Entrée, Side, Appetisers
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Barbecue / Grill, Marinate
OCCASION/HOLIDAY
Backyard BBQ, Summer, Party, Picnic, Potluck, Super Bowl, Tailgating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Low Cholesterol, High Fibre, Quick and Easy, Organic
DISH TYPE
Main Course
INGREDIENTS
- 85 grams | 3.00 ounces | large portobello mushroom
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon barbecue sauce
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon balsamic vinegar
- 6 grams | 0.06 ounces | ½ teaspoon garlic powder
FULL NUTRITIONAL INFORMATION
- Calories: 73 kilocalories
- Protein: 4.1 grams
- Fat: 0.6 grams
- Saturated Fat: 0.1 grams
- Carbohydrate: 7.0 grams
- Sugars: 3.6 grams
- Fibre: 1.9 grams
- Sodium: 313 milligrams
PREPARATION
These steps are followed for the preparation of Charred Barbecue Portobello Mushroom Steaks:
- Prepare The Mushroom: Gently clean the portobello mushroom with a damp cloth or paper towel to remove any dirt. Remove the stem and scrape out the gills if desired for a milder flavour.
- Make The Marinade: In a small bowl, mix the barbecue sauce, balsamic vinegar and garlic powder. Stir until well combined.
- Marinate The Mushroom: Brush the marinade evenly over both sides of the mushroom, ensuring it’s well coated. Let it rest for 10 to 15 minutes to absorb the flavours.
- Preheat The Grill: Heat the grill over a medium flame. Lightly grease the grill grates with oil to prevent sticking.
- Grill The Mushroom: Place the mushroom cap-side down on the grill and cook for 4 to 5 minutes. Flip it over and grill for another 3 to 4 minutes, basting with extra marinade as needed.
- Achieve The Charred Effect: Increase the heat slightly or move the mushroom to direct heat for an additional minute per side, allowing a somewhat charred exterior to develop.
- Serve Immediately: Remove the mushroom from the grill and let it rest for 2 minutes. Serve hot with extra barbecue sauce if desired.
PREPARATION TIME
10 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for the preparation of Charred Barbecue Portobello Mushroom Steaks:
- Selecting Mushrooms: Choose firm and large portobello mushrooms with unblemished caps for the best grilling results.
- Enhance The Marinade: Add a dash of smoked paprika or liquid smoke to intensify the smoky barbecue flavour.
- Prevent Sticking: Brush the mushroom with a bit of oil before grilling to prevent it from sticking to the grates.
- Grilling Alternative: If you don’t have a grill, cook the mushrooms in a grill pan over medium heat for similar results.
- Serving Suggestion: Serve it over a bed of quinoa, within a sandwich or with a fresh summer salad.
VARIATIONS
- Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the marinade for extra heat
- Herb-Infused: Mix in fresh or dried rosemary, thyme or oregano for a herby flavour.
- Asian-Inspired: Replace the barbecue sauce with teriyaki sauce and sesame oil for an umami-rich taste.
- Sweet And Tangy: Mix honey or maple syrup with Dijon mustard for a slightly sweet twist.
PREPPING AND STORAGE
- Make Ahead: Marinate the mushrooms up to 24 hours in advance and store them in an airtight container in the refrigerator.
- Refrigeration: Store grilled mushrooms in an airtight container for up to 3 days. Reheat on the grill or in a skillet over medium heat.
- Freezing: Not recommended because mushrooms tend to become too soft and watery when frozen and thawed.
