Portobello Mushroom Steaks

Ingredients

• 4 whole Portobello Mushrooms
• 3 tbsp Balsamic Vinegar
• 3 tbsp Soy Sauce
• 1 ½ tbsp Olive Oil
• 2 tsp Vegan Worcestershire Sauce
• ¾ tsp Liquid Smoke
• ¾ tsp Garlic Powder
• ¾ tsp Onion Powder
• ½ tsp Smoked Paprika
• 1 ½ tsp Fresh Thyme

Instructions

1. Remove the stems from the portobello mushroom caps and set caps aside.
2. In a large shallow dish, whisk together the balsamic vinegar, soy sauce, olive oil, vegan Worcestershire sauce, liquid smoke, garlic powder, onion powder, smoked paprika, and fresh thyme. Season with salt and pepper to taste.
3. Add the mushroom caps to the marinade and flip several times to coat both sides. Spoon extra marinade over the tops. Let marinate for at least 15 minutes, flipping once halfway through.
4. Heat a large skillet or grill pan over medium-high heat. Add the mushrooms along with any remaining marinade and cook for 4-5 minutes per side, until softened and deeply browned. Flip gently as the mushrooms will be tender.
5. Serve warm with mashed potatoes, rice, or your favorite sides.