Vegetarian Perfectly Grilled T-Bone Steak
Experience the mouthwatering satisfaction of a steak dinner—vegetarian style—with this irresistible recipe for Vegetarian Perfectly Grilled T-Bone Steak. Portobello mushroom caps take center stage as the perfect plant-based alternative, boasting a tender, meaty texture and smoky flavor that rivals the real deal. Marinated in a rich blend of olive oil, balsamic vinegar, soy sauce, garlic, and fresh herbs like rosemary and thyme, these mushrooms soak up bold, savory flavors that are further elevated by a quick grill session. With just 20 minutes of prep time and 10 minutes on the grill, this easy yet elegant dish pairs beautifully with classic steakhouse sides like mashed potatoes, grilled veggies, or a crisp salad. Whether you're catering to vegetarians or simply exploring plant-based options, this recipe is proof that you can have your steak—and eat it vegetarian, too! Perfect for summer cookouts and weeknight dinners alike, it's sure to impress.
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Recipe Information
Ingredients
- 4 pcs large portobello mushroom caps
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 pcs garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by cleaning the portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt.
In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.
Place the mushroom caps in a shallow dish and pour the marinade over them, ensuring they are thoroughly coated. Let them marinate for at least 15 minutes, flipping them occasionally to absorb the flavors evenly.
Preheat the grill to medium-high heat. If using a charcoal grill, prepare a two-zone fire by piling coals on one side to create direct and indirect heat zones.
Once the grill is hot, lightly oil the grill grates to prevent sticking.
Place the marinated mushroom caps on the grill over direct heat, gill side down. Grill for 4-5 minutes on each side until they are tender and have nice grill marks.
Remove the mushroom caps from the grill and let them rest for a couple of minutes.
Serve the grilled portobello mushrooms as you would a steak, with your choice of side dishes like mashed potatoes, grilled vegetables, or a fresh salad. Enjoy your vegetarian T-bone steak!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1682 mg | 36% | |
*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.
