Portabello or Lions Mane Steaks

1. Portabello mushrooms need to be prepped for cooking. Remove the stem and wipe clean with a damp paper towel. Do not rinse or submerge in water.

2. Lion's mane mushrooms have a thin filament that resembles hair, hence the name lion's mane. These are usually clean. However, if there is debris present use the same method of a damp paper towel to remove any debris. *the lions mane will require you to press it while cooking to flatten it*

The secret to a great mushroom is the marinade! You can marinate your mushroom in any flavor that you like.

3. Marinade: Balsamic vinegar or apple cider vinegar, vegan soy sauce or liquid aminos, rosemary, thyme, your favorite spices. I use garlic and onion powder, black pepper, and cayenne.

4. In a shallow baking dish, whisk together the balsamic vinegar, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like.

5. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit for 5 additional minutes.

6. While the mushrooms marinate, prep the grill and anything you’d like to serve with them.

You can also marinate them overnight, the longer they sit, the more intense the flavor will be.

7. Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Spray the grill with non-stick spray to prevent sticking or use a non-stick skillet.

8. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting.

9. Cook on each side for 5-6 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

Mushrooms are the ultimate meat replacement and are always juicy and delicious. Grilled mushrooms are best enjoyed the day they are made but can last for a few days in the refrigerator. I like to use them in a sandwich to replace a burger. I also chop any unused mushrooms and add them to my breakfast scramble.