Vegan Basil Citrus Portobello Steaks
While I was doing my Saturday shopping, I picked up a few mushrooms to make vegan portobello steaks. I’ve loved these big, meaty mushrooms ever since I was a kid and they’re so hospitable to playing with a variety of flavors and seasonings in marinades and sauces. This time I made a citrusy, tangy marinade for my portobello steaks to bathe and roast. I really liked the way they came out with plenty of bold flavor! I served the steaks up over a bed of lemon pepper rice and with a side of steamed carrots. I can’t wait until it gets a bit nicer out so we can fire up the grill and have a mushroom bbq (I’m mostly excited about creating some yummy bbq sauces)!
- 1/2 cup unsweetened grapefruit juice
- 1 tablespoon white truffle oil (or olive oil)
- 2 tablespoons tamari
- 1 tablespoon raw apple cider vinegar
- 1/2 teaspoon basil
- 1/4 teaspoon sage
- 1/4 teaspoon black pepper
- 3-4 portobello mushroom caps
Combine juice, oil, tamari, vinegar, basil, sage and pepper in a 13 x 9 baking dish. Place mushrooms in marinade caps down, brushing marinade gently over the bottoms as well. Let set for at least 20 minutes. Preheat oven to 425 degrees. With mushrooms cap up, brush marinade over tops once again and place in oven. Roast for 25 minutes. Enjoy!