6 large portobello mushrooms, washed
5 tbsp soy sauce
1 tbsp extra virgin olive oil
1 tbsp balsamic glaze or balsamic vinegar
1 cap liquid smoke (½ tsp)
1 tbsp agave nectar
½ tsp garlic powder
½ tsp onion powder
½ tsp dried ground thyme
pinch of salt
½ tsp black pepper
1. Start by removing the stems and gills from the portobello mushrooms. Place the cleaned mushrooms on a tray or plate.
2. In a small bowl, combine the ingredients for the marinade. Use a brush to generously coat both sides of the mushrooms with the marinade. Reserve the remaining marinade for later use.
3. Arrange the mushrooms with the cap side facing down to allow them to marinate. Let them sit for 20-30 minutes to absorb the flavors.
4. Preheat your grill to medium-high heat.
5. Once the grill is hot, place the mushrooms cap side down on the grill. Grill for about 5-6 minutes, rotating them a quarter turn halfway through to create criss-cross grill marks.
6. After grilling one side, carefully flip the mushrooms over using tongs. Brush the tops with the remaining marinade.
7. Continue grilling the mushrooms for an additional 3-5 minutes, or until they are tender and cooked through.
8. Once done, remove the mushrooms from the grill and serve them warm.
Enjoy your delicious vegan portobello mushroom steaks!