Baked Portobello Steaks

These Baked Portobello Steaks are juicy, meaty, and seasoned to perfection. Enjoy these flavorful vegan steaks with your favorite sides, pastas, and grains for a delicious and filling meal.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 117kcal

Author Tania Sheff

Ingredients

4 medium portobello mushroom caps
2 tbsp. olive oil
2 tbsp. BBQ seasoning (use your favorite kind)
½ tsp. sea salt or to taste
¼ tsp. pepper or to taste
2 tbsp. fresh rosemary leaves

Instructions

Gently wash the portobellos and pat them dry with paper towels. Remove the stems and some of the white flesh around the rim.
Place the mushrooms gill side up on a baking tray and season with BBQ seasoning, salt, and pepper.
Add rosemary leaves on top and drizzle them with olive oil (about ½ tbsp. per mushroom).
Bake at 350°F for 30 minutes. Remove the baked rosemary leaves before serving.

Video

Notes

Add-ins and Substitutes

Add other vegetables. You can bake these seasoned portobello steaks with other veggies as well. On the same pan, add cubed sweet potato, asparagus, or broccoli. Adjust cook time as needed.
Substitute other seasonings. You can also make this Baked Portobello Steaks recipe with other spices, such as garlic powder, cayenne pepper, or paprika. Use your preferred BBQ seasoning.
Add vinegar. A sweet or acidic vinegar will add great flavor to these portobello mushrooms. Try balsamic vinegar, white wine vinegar, or even lemon juice.
Use other fresh herbs. Besides rosemary, you could substitute fresh basil leaves, thyme, oregano, or parsley.

How to Store

These Baked Portobello Steaks can be stored in an airtight container in the refrigerator. They will last for about 2 days, but are best when eaten fresh. To reheat them, just place them in the oven to heat until warmed through, or in a pan on the stovetop to heat. If you like, you can even give the mushrooms a light char this way.

Nutrition