About: Easy Portobello Mushroom Steak
I realized that the first time we had made it, the cooking time was way longer. So I think no matter what spices or oil you use in this recipe, the key is to let the mushroom cook for a long time.
I had made this one with a friend recently. I didn’t follow a recipe and it turned out to be so, so tasty. Later, when he tried to make it again, he said it didn’t taste the same. I asked if he had used the same ingredients and he said yes. So I made it again and it wasn’t quite the same. It took me a while and a couple of packs of portobellos to understand what we had done differently.
You can literally eat these with anything. Eat it as a steak with veggies, on a salad, in a pita or wrap, or as the “meat” in tacos.
This is a short one =)
It is important to remove the stem for this recipe. The mushroom will steam easier that way. Usually, I am all for including the stems of my mushrooms in meals, but we aren’t doing that here.
Heat your oil (1 tbs) on a pan or cast iron at medium heat. I prefer a cast iron but I know not everyone has one so a regular fry pan works just fine also.
Tip: If using a regular pan you might want to consider lowering the heat and cooking the mushroom for longer.
Start by heating the portobello on its top then flip it every 3-5 minutes, adding salt. I found that when I am using cast iron the cooking time is shorter, around 10-15 minutes, and when using a frying pan, the cooking time is around 20-25 minutes.
It all varies, but I think that the best way to tell when the portobello is ready is when it is charred, juicy, and flat. I think the longer, the better honestly.
At the last minute of cooking the mushroom, you can add your spices. You do not need a lot of spice. Just a sprinkle will do. The mushroom has so much flavor on its own.
Want another yummy mushroom recipe? Try this out!
Oyster Mushroom Vegan “Chicken” Soup
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Easy Portobello Mushroom Steak
- 1 Portobello Mushroom
- 1 tbsp Olive/Truffle Oil
- Garlic Salt/Garlic Powder
- Onion Powder
- Clean mushroom and remove the stem
- Heat the olive oil on medium heat in a cast iron or frying pan
- Once the oil is hot place the mushroom in the pan top down. Sprinkle salt
- After 2-3 minutes flip the mushroom. Sprinkle salt again
- Keep flipping the mushroom every couple of minutes
- If cooking on a cast iron, cook the mushroom for 10-15 minutes or until charredIf cooking on a frying pan, cook the mushroom for 20-25 minutes or until charred
- During the last minute of cooking, sprinkle spices on both sides of the mushroom