Grilled Portobello Steaks and Potatoes (Vegan)

Chef Emma creates smoky, hearty comfort with these grilled portobello “steaks” and golden roasted potatoes—a vegan dinner that’s satisfying enough for everyone at the table. The mushrooms marinate in balsamic and tamari, soaking up umami, while potatoes roast until crisp.

One pan, one grill, and pure plant-powered flavor—ideal for cookouts or chilly nights alike.

Grilled Portobello Steaks and Potatoes (Vegan)

Smoky grilled portobello mushrooms marinated in balsamic and tamari, paired with golden roasted potatoes—a hearty, satisfying vegan dinner.

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Ingredients Equipment Method Notes

Ingredients

  

• Portobello Steaks:
• – 4 large portobello mushrooms stems removed
• – 3 tbsp balsamic vinegar
• – 3 tbsp tamari or soy sauce gluten-free if needed
• – 2 tbsp olive oil
• – 1 tbsp vegan Worcestershire sauce optional
• – 1-2 tsp liquid smoke or 1 tsp smoked paprika
• – 1 clove garlic minced
• – 1 tsp onion powder
• – Salt and black pepper to taste
• Roasted Potatoes:
• – 1 1/2 lbs gold or red potatoes cubed
• – 2 tbsp olive oil
• – 1 tsp dried rosemary or thyme
• – 1/2 tsp garlic powder
• – Salt and black pepper to taste
• Finish:
• – Fresh parsley or chives for garnish

Equipment

• Grill or grill pan, baking sheet, mixing bowls, basting brush

Method

 

1. Whisk together all marinade ingredients in bowl. Brush mushrooms on all sides and let sit 15–30 minutes.
2. Meanwhile, toss potatoes with oil, herbs, garlic powder, salt, and pepper. Roast on baking sheet at 425°F (218°C) for 25–30 minutes, turning halfway.
3. Heat grill or grill pan over medium-high. Grill mushrooms 4–5 min per side until tender and grill-marked.
4. Serve mushrooms over potatoes, garnish with herbs.

Notes

Double the marinade for extra sauce. Add grilled peppers or onions for variety.

Calories: 300 per serving
Protein: 7g per serving

Nutrition Facts

Tips and Variations for Grilled Portobello Steaks and Potatoes (Vegan)

• Add fresh rosemary or thyme to the potato roast.veggiedesserts+1​
• Toss in red bell pepper, onions, or carrots for more veg.
• Marinate mushrooms overnight for bolder flavor.
• Great with chimichurri, vegan aioli, or zesty herb sauce.

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