Balsamic Portobello Steak Infusion

Portobello mushrooms are often used as a satisfying plant-based alternative to steak thanks to their rich flavour and hearty texture. When cooked, their large caps become tender and absorb marinades beautifully, making them ideal for grilling, roasting or pan-searing.

This recipe features a simple balsamic-style infusion made with Udo’s Oil, soy or tamari and aromatic seasonings. The mushrooms are cooked with olive oil, garlic and herbs to build flavour, then finished with the infusion for a savoury, tangy finish.

Serve these portobello steaks as a main dish alongside roasted vegetables, salads or grains, or slice them and add them to sandwiches and wraps for an easy meal.

Ingredients

• 4 large portobello mushrooms
• 1 teaspoon olive oil
• Garlic cloves, smashed (optional)
• Herb sprigs of choice (optional)

Infusion

• ¼ cup Udo’s Oil
• 2 Tbsp soy or tamari (we used liquid aminos)
• 1 tsp balsamic vinegar
• 3 tsp garlic
• 2 tsp cumin powder
• ½ tsp Worcestershire sauce (add more soy/tamari or vinegar to taste if vegan)
• Salt and fresh cracked pepper to taste

Method

1. Gently wipe the portobello mushrooms clean and remove the stems if needed.
2. Heat olive oil in a pan over medium heat and add the mushrooms, cooking them cap-side down first.
3. Add the smashed garlic and herb sprigs if using, allowing them to infuse the mushrooms as they cook.
4. Cook the mushrooms until they become tender and lightly browned, turning once during cooking.
5. In a small bowl, combine the Udo’s Oil Blend, soy sauce or tamari and balsamic vinegar to create the infusion.
6. Once the mushrooms are cooked, remove them from the heat and drizzle with the infusion before serving.

Tips and Variations

Grill instead of pan-cooking

These portobello steaks can also be cooked on a grill or barbecue for extra smoky flavour.

Serve as a burger alternative

Place the cooked mushroom cap on a bun with fresh greens and vegetables for a plant-based burger.

Add extra herbs

Fresh rosemary, thyme or parsley can add additional aroma and flavour during cooking.

Recipe adapted from Flora.