These mushroom steaks are not only delicious but super easy-to-make. Perfect for an evening when you want a home cooked meal, but don’t feel like doing too much in the kitchen.
A month or two ago my husband was craving something with BBQ sauce, but unsure of what that something was. My first thought was to use tempeh, so I googled up a recipe. Everyone loved the barbecue sauce I’d created (ended up making my own because the one on the site just wasn’t working for me), but my fam wasn’t crazy about the tempeh.
The following week, I still had half a jar of my sauce left over, and since no one really cared for the tempeh, I gave it another go. Instead of something processed, I really wanted to use a vegetable. Portobello mushrooms seemed like a great option. I love their hearty texture and thought they’d go great with some barbecue.
I couldn’t find a recipe quite like what I was looking for, so I did what I do, and created my own. The mushrooms were a hit! And did I mention, super easy as well? Along with the cooking instructions, I’ve included the ingredients for my barbecue sauce. You can always make this an even simpler dinner, by instead using your favorite store-bought barbecue sauce. Just first make sure it’s vegan,, ,, and gluten-free if that is an issue.
My husband is the outdoor griller in the family, so these mushrooms are done completely in the kitchen. After either making or buying the sauce, you basically have 3 main steps for making these. I first cooked them on the stove with a little oil, for only a couple minutes on each side. Getting them warm and slightly cooked helps the mushrooms absorb the flavors of your sauce.
Next, I rubbed them down with the barbecue sauce and let them sit to marinate. This is the perfect time to prepare your side dishes, or if they’re something easy as well, get off your feet for a while and relax.
Lastly, you pop them in the oven for about 15 minutes, flipping once and then they’re done. They do sit in the marinade for a while, so you will need to think ahead, but the prep time is quick, the cook time is quick, and the recipe itself is easy peasy! Delicious, simple, vegan barbecue, which can be done rain or shine. I love it!
Do you love these to? Please leave a comment below, or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
BBQ Portobello Steaks
Ingredients
- 6 Portobello Mushrooms
- 1/4 -1/2 cup olive oil enough to rub down both sides of each mushroom
- 1 cup Tiff’s BBQ Sauce or barbecue sauce of choice
Instructions
- Remove the stems from the mushrooms and wipe them clean with a damp cloth or paper towel.
- Rub the mushrooms with olive oil and cook in a skillet or flat grill for approximately 2-3 minutes on each side. You want them to where they are getting soft but are still slightly firm in the middle. Remove the mushrooms from heat and let them sit for a minute, until cool enough to touch.
- Pour a 1/2 cup of barbecue sauce into a container or dish of choice; you want one big enough for all six mushrooms to marinate in. Place the mushrooms on top of the sauce, layering if needed. Use hands or a brush to make sure both sides of each mushroom are covered in the sauce. Next, pour another 1/2 cup of barbecue sauce on top of the mushrooms. Let sit for 1 hour, flipping mushrooms once halfway through.
- When the mushrooms are almost done marinating, preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray. Place mushrooms on the baking sheet, reserving the sauce left in the container or dish. Bake in the oven for 10 minutes.
- Remove the mushrooms from the oven and brush them with some of the reserved sauce. Flip each mushroom and then return the baking sheet to the oven for another 5 – 10 minutes.
- When the mushrooms are done baking, brush once more with sauce and serve. Enjoy!