Grilled Portobello Mushroom Steaks
- Yield 8 servings
- Prep 10 mins
- Cook 20 mins
Try this meat alternative—grilled mushrooms—at your next barbecue.
For the vegetarians invited to your barbecue, this is a great and satisfying “steak” alternative. The dish can also be baked in the oven 30 minutes at 400F. We also like this on a whole-wheat hamburger bun with lettuce, tomato and boat or feta cheese.
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 8 (4- to 5-inch diameter) portobello mushrooms, stems removed, wiped free of dirt
- 6 to 8 sprigs fresh herb such as sage or oregano
- 1 lemon, cut into wedges
- Whisk together olive oil, lemon juice, salt and pepper in a baking dish large enough to hold the mushrooms in a single layer. Place mushrooms, top down, in sauce. Scatter half the fresh herbs on top. Let stand about 20 minutes.
- Heat grill to medium-high.
- Remove mushrooms from marinade. Place on grill rack and cook 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze lemon over mushrooms and scatter remaining fresh herbs on top. Serve hot or at room temperature. Serves 8.
—Recipe adapted with permission from Lucinda Scala Quinn’s Mad Hungry: Feeding Men and Boys (Artisan, 2009).