Vegetarian Steak Medallions with Garlic Herb Butter
Savor the hearty and satisfying flavors of Vegetarian Steak Medallions with Garlic Herb Butter, a perfect meat-free alternative that’s bursting with taste! This recipe transforms large, meaty portobello mushrooms into tender, grill-charred medallions, infused with a smoky balsamic-soy marinade and enhanced by a velvety garlic herb butter. The butter combines aromatic garlic, fresh parsley, thyme, zesty lemon, and a hint of salt to create a luxurious topping that melts beautifully over the warm mushroom steaks. Ready in just 35 minutes, this dish is ideal for weeknight dinners or elegant gatherings, offering a vegetarian and easily customizable vegan option that's beautiful to serve. Pair with roasted vegetables or creamy mashed potatoes for a complete, flavor-packed meal.
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Recipe Information
Ingredients
- 4 pieces portobello mushrooms (large)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons ground black pepper
- 4 tablespoons unsalted butter (or plant-based butter for vegan version)
- 2 cloves garlic (minced)
- 1 tablespoon parsley (chopped)
- 1 teaspoon thyme (chopped)
- 0.5 teaspoons lemon zest
- 0.25 teaspoons salt
Instructions
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills using a spoon if desired for a smoother texture.
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, smoked paprika, and ground black pepper.
Place the mushrooms in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes, flipping halfway through to ensure even coating.
While the mushrooms marinate, prepare the garlic herb butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, lemon zest, and salt. Mix until well combined, then shape into a small log using plastic wrap. Refrigerate until firm.
Heat a grill pan or skillet over medium heat. Add a small drizzle of olive oil if necessary to prevent sticking.
Place the marinated mushrooms on the grill pan and cook for 5-7 minutes per side until tender and slightly charred, basting with leftover marinade as they cook.
Remove the mushrooms from the heat and let them rest for a minute or two. Slice each mushroom into medallion-sized pieces if desired for presentation.
Top each mushroom steak medallion with a pat of chilled garlic herb butter and allow it to melt over the warm mushrooms before serving.
Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1704 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.
