Vegetarian Grilled Steak with Caramelized Onions
Elevate your plant-based meals with this irresistible Vegetarian Grilled Steak with Caramelized Onions recipe, perfect for vegans or anyone craving a meat-free alternative. Featuring hearty, marinated portobello mushroom caps grilled to perfection, these "steaks" boast rich umami flavors thanks to a savory blend of balsamic vinegar, soy sauce, garlic, and rosemary. Topped with sweet, buttery caramelized onions, this dish strikes a beautiful balance between smoky, tangy, and rich sweetness. Whether served alone, paired with crusty bread, or accompanied by a fresh salad, this recipe is quick to prepare yet feels indulgently gourmet. Ideal for summer dinners, BBQs, or weeknight meals, this vegetarian delight is proof that grilling without meat can be just as delicious.
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Recipe Information
Ingredients
- 4 pieces Large portobello mushroom caps
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Soy sauce
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Large onions, thinly sliced
- 2 tablespoons Butter or margarine
- 1 tablespoon Brown sugar
- 4 slices Bread of choice (optional)
Instructions
In a shallow dish, combine 2 tablespoons of olive oil, balsamic vinegar, soy sauce, minced garlic, rosemary, salt, and black pepper.
Place the portobello mushroom caps in the marinade, ensuring they are evenly coated. Let them marinate for at least 10-15 minutes, flipping once halfway through.
While the mushrooms are marinating, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the thinly sliced onions to the skillet and cook for about 10 minutes, stirring occasionally until the onions start to soften.
Add butter and brown sugar to the onions, and continue to cook, stirring frequently, for another 10-15 minutes until the onions are deeply golden and caramelized. Season with a pinch of salt to taste, then remove from heat.
Preheat a grill or grill pan to medium-high heat. Grill the marinated portobello mushroom caps for about 5 minutes on each side until tender and well-marked.
Remove the mushrooms from the grill and let them rest for a minute.
Serve the grilled portobello 'steaks' with a generous amount of caramelized onions on top. Optionally, serve with slices of bread or a side salad.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 39.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 225 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2302 mg | 49% | |
*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.
