Vegetarian Ancho Steak
Elevate your plant-based grilling game with this mouthwatering Vegetarian Ancho Steak recipe, where hearty portobello mushroom caps are transformed into a bold and flavorful main dish. These mushrooms are marinated in a smoky, tangy blend of dried ancho chilies, balsamic vinegar, and aromatic spices like cumin and smoked paprika, with a touch of honey for balance. Grilled to perfection, their meaty texture and rich flavor make them a satisfying centerpiece for vegetarians and omnivores alike. Finished with a fresh cilantro garnish, this recipe is perfect for summer cookouts, weeknight dinners, or anytime you're craving a delicious and unique vegan-friendly "steak." Ready in just 40 minutes, it's proof that grilling isn't only for meat.
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Recipe Information
Ingredients
- 4 whole Portobello mushroom caps
- 2 pieces Dried ancho chilies
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Soy sauce
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Start by preparing the ancho chili marinade. Remove the stems from the dried ancho chilies and shake out the seeds.
In a small bowl, soak the ancho chilies in warm water for about 10 minutes until they soften.
Once softened, drain the chilies and place them in a blender or food processor. Add olive oil, balsamic vinegar, soy sauce, minced garlic, ground cumin, smoked paprika, honey, salt, and black pepper.
Blend until smooth, creating a thick, richly colored marinade. If the marinade seems too thick, add a tablespoon of water to loosen as needed.
Clean the portobello mushroom caps with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon, taking care not to break the caps.
Place the mushrooms in a large resealable plastic bag or a shallow dish. Pour the ancho chili marinade over the mushrooms, ensuring each cap is thoroughly coated.
Seal the bag or cover the dish, then let the mushrooms marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat a grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, letting any excess drip off.
Place the mushrooms cap-side down on the grill. Cook for approximately 5 minutes per side, or until tender and grill marks appear.
Transfer the grilled mushrooms to a serving platter.
Sprinkle freshly chopped cilantro over the top as a garnish.
Serve immediately with your favorite sides.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 30.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2205 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
