Portobello Mushroom Steaks

Hearty Portobello Mushroom Steaks marinated in balsamic vinegar, soy sauce, and garlic, then grilled to perfection. Perfect for a meaty, plant-based meal!

Ingredients:

• 4 large Portobello mushrooms, stems removed and cleaned
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce (or tamari for gluten-free)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Marinade:

   • In a bowl, whisk together the balsamic vinegar, soy sauce, minced garlic, olive oil, maple syrup, dried thyme, dried rosemary, salt, and black pepper.

2. Marinate the Mushrooms:

   • Place the Portobello mushrooms in a shallow dish or a resealable plastic bag.
   • Pour the marinade over the mushrooms, ensuring they are well-coated.
   • Let the mushrooms marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

3. Grill the Mushrooms:

   • Preheat your grill to medium-high heat.
   • Remove the mushrooms from the marinade and place them on the grill.
   • Grill the mushrooms for about 5-7 minutes per side, or until they are tender and have nice grill marks.

4. Serve:

   • Serve the grilled Portobello mushroom steaks on a bun for a hearty burger alternative, or as a standalone steak with your favorite sides.
   • Garnish with fresh parsley if desired.