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Easy Vegan Portobello Mushroom Steaks (Gluten-Free)

  • Author: Liz Madsen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 large mushrooms 1x
  • Diet: Vegan


These easy vegan Portobello Mushroom Steaks are juicy and meaty, but totally meat-free and healthy! Marinated and oven-baked, my mushroom steaks are perfect along side any vegetable or grain.

Vegan, Oil-free, Gluten-free, Nut-free, can be soy-free



  • 4 large Portobello mushrooms, cleaned and stems removed
  • 6 tbsp low sodium tamari (or soy sauce if not GF)
  • 2 tbsp Balsamic vinegar
  • 3/4 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp coconut sugar


  1. Preheat your oven to 400 degrees F (205 degrees C). Place mushrooms upside down on a lined baking dish.
  2. Mix up the marinade and pour 1/4 of the mixture over the mushrooms' undersides. Use your fingers or a basting brush to rub it in a bit.
  3. Let the mushrooms sit marinating for 10 minutes. Turn them over (so now they're right side up), score the top with a knife, and add a little more marinade (about 1/4 more of the mixture).
  4. Let the mushrooms sit for another 10 minutes. Now, flip them so they're upside down again, take another quarter of the mixture and brush it on again.
  5. Put the mushrooms in the oven for 15 minutes. Pull them out, flip them once more, and add the remaining liquid. You can also use a spoon to grab any excess liquid in the pan and baste the mushrooms with it. It's too delicious to go to waste!
  6. Cook for 15 more minutes, then remove from oven. Let them rest to soak up the juices for about 10 minutes before slicing.
  7. Refrigerate leftovers in an airtight container for up to 4 days.

  • Category: Entree
  • Method: Oven
  • Cuisine: American, Vegan

Keywords: Vegan, Oil-free, Gluten-free, Nut-free, can be soy-free, Portobello Mushroom