Fire up the grill and celebrate Father’s Day with these juicy Vegan Grilled BBQ Portobello Steaks. Meaty portobello mushrooms are marinated in a smoky, tangy barbecue sauce, then grilled until tender with delicious char marks. They’re easy to prepare, packed with flavor, and perfect served with grilled vegetables, corn on the cob, potato salad, or roasted potatoes.
Ingredients
For the Portobello Steaks
- 4 large portobello mushroom caps, stems removed
- ¼ cup barbecue sauce
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (optional)
For Garnish
- Fresh chopped parsley
- Extra barbecue sauce for serving
Step-by-Step Instructions
Step 1: Clean the Mushrooms
Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and lightly scrape out the dark gills if desired for a cleaner appearance.
Step 2: Make the Marinade
In a medium bowl, whisk together:
- Barbecue sauce
- Olive oil
- Balsamic vinegar
- Soy sauce
- Smoked paprika
- Garlic powder
- Onion powder
- Black pepper
- Salt (if using)
Mix until smooth.
Step 3: Marinate the Mushrooms
Place the mushrooms in a shallow dish or resealable bag. Pour the marinade over them, coating both sides evenly. Let them marinate for 20–30 minutes, turning halfway through.
Step 4: Preheat the Grill
Heat your grill to medium-high heat (about 375–400°F / 190–205°C). Lightly oil the grill grates to prevent sticking.
Step 5: Grill the Portobellos
Place the mushrooms gill-side down first. Grill for 5–6 minutes.
Flip them over and brush with additional barbecue sauce. Grill for another 4–6 minutes, or until tender and nicely caramelized.
Step 6: Rest Briefly
Transfer the mushrooms to a serving platter and let them rest for 2–3 minutes so the juices settle.
Step 7: Garnish and Serve
Brush with a little more barbecue sauce if desired and sprinkle with fresh parsley.
Serve alongside:
- Grilled corn on the cob
- Roasted potatoes
- Coleslaw
- Grilled asparagus
- Fresh garden salad
Tips
- Marinate for up to 2 hours for even deeper flavor.
- Avoid overcooking, as the mushrooms can become too soft.
- Add a pinch of cayenne pepper or chili flakes for extra heat.
- Leftovers can be sliced into sandwiches, wraps, tacos, or grain bowls the next day.
This smoky, savory vegan main dish is hearty enough to satisfy everyone at the Father’s Day table while keeping the meal simple and delicious.