Grilled Portobello Mushroom Steaks

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 20 mins

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.


4tablespoons extra-virgin olive oil
3tablespoons fresh lemon juice
1teaspoon coarse salt
1/2teaspoon 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


  1. 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.
  2. Heat grill to medium-high.
  3. 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).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 80
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 340mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 2g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 2%