Portobello Steaks | Daily Mail Online

Portobello Steaks

Food Styling: Lou Kenney. Styling: Charlie Phillips

 Serves 4

Suitable for veggies. Oozing rich savoury juices like the best steaks. This calls for bread or a bulgur salad or some dressed green lentils to soak up all the flavour.

4 portobello mushrooms, stalks trimmed level

finely chopped spring onion and flat-leaf parsley, to serve

Marinade

2 tsp balsamic vinegar

2 heaped tsp dijon mustard

2 tbsp maple syrup

  •  Whisk the marinade ingredients together in a medium bowl with 1 tbsp of vegetable oil until smooth.
  •  Place the mushrooms on a plate, coat each side with the marinade, then drizzle over some vegetable oil and season with salt.
  •  Barbecue the mushrooms over hot coals for 4-6 minutes on each side, cupped-side down first so as to collect the juices given out when you turn them. Remove them carefully from the grill to avoid spilling these.
  •  Serve scattered with spring onion and parsley.

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