Grilled Aioli Portobello Steak

Simple yet sophisticated, this Grilled Aioli Portobello Steak recipe transforms a weeknight meal into a gourmet delight. Impress your taste buds and guests alike with the hearty flavors and satisfying textures of these plant-based steaks! Whether you’re a seasoned chef or a kitchen novice, our easy-to-follow instructions ensure a culinary masterpiece every time. Elevate your plate, savor the moment!

Here’s What You’ll Need

Ingredients:

  • 4 large portobello caps
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp tamari (or soy sauce)
  • 1/2 tsp dried oregano
  • 3/4 cup plant-based mayo (or plain yogurt or 1 small avocado)
  • 1 tsp lemon zest
  • 1 tbsp juice of lemon
  • 1/2 cup packed fresh basil leaves
  • 2 garlic cloves
  • Salt and pepper to taste

DIRECTIONS:

  1. Remove the stems from the portobello caps and wipe each one clean with a damp paper towel. Arrange them facing up in a shallow baking dish then set aside.
  2. In a small bowl, whisk together the balsamic vinegar, oil, tamari, oregano, and a pinch of salt and pepper. Pour the marinade on each of the mushroom caps and use your fingers to spread it out to the sides and bottom. Allow to sit for about 10 minutes.
  3. Meanwhile, make the aioli by combining the mayo, lemon zest, lemon juice, basil, and garlic in a blender. Blend on high until smooth. Add one teaspoon of water if needed to thin. Taste test and add salt as desired.
  4. Lightly grease a grill pan or cast iron skillet then warm over medium heat. Add the mushroom caps and cook for 5-7 minutes on each side, until tender. Serve warm with basil aioli and enjoy!

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