This juicy, Portobello steak will satisfy your cravings and fill you up. Sauteed with onions, balsamic vinegar, mirin, and herbs it’s a compassionate alternative to eating our furry friends!

Portobello Mushroom Steaks [Vegan]








  • 1 tablespoon vegan butter
  • 1/2 cup vegan vegetable or vegan beef broth
  • 1/2 small yellow onion, diced
  • 1 large garlic clove, minced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon mirin or sherry
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • A dash of ground black pepper
  • 2 large, whole Portobello mushrooms


  1. In a large frying pan, heat the butter over medium heat. Once melted, add half of the broth and bring to a simmer.
  2. Next, add the onion and garlic. Cook for about 8 minutes over medium-high heat.
  3. Meanwhile, whisk together the remaining ingredients in a small bowl, excluding the mushrooms and the remaining broth. Wipe the mushrooms with a damp cloth to clean them and pull off the stems.
  4. Add the whisked mixture to the pan and reduce to medium heat. Bring to a simmer, and then add in the Portobello caps and their stems.
  5. Cover and cook for about 8 minutes. Gently turn over the mushrooms, add in the remaining broth, cover, and cook an additional 8 minutes.
  6. Serve hot, topped with the juice and onions over top.

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Nutritional Information

Total Calories: 235 | Total Carbs: 33 g | Total Fat: 11 g | Total Protein: 6 g | Total Sodium: 1016 mg | Total Sugar: 20 g Per Serving: Calories: 118 | Carbs: 17 g | Fat: 6 g | Protein: 3 g | Sodium: 508 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.