Grilled Mushroom Steaks

• 4 Portobello Mushroom Caps  
• ⅓ cup balsamic vinegar
• 2 tbsp vegan Worcestershire sauce
• 2 tsp liquid smoke
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp fresh chopped thyme
• 1 tbsp fresh chopped rosemary
• 1 clove minced garlic
  
  

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1. Start by firing up your grill! It is important for your grill to be hot before adding your mushrooms.
2. Prepare your marinade, combine balsamic vinegar, worcestershire sauce, liquid smoke, garlic powder, salt, pepper, thyme, rosemary and minced garlic.
3. Once marinade is fully combined. Transfer your mushrooms to a large shallow bowl or tray. Pour the marinade on both sides of the mushrooms flipping them back and forth until fully coated.
4. I recommend letting your mushrooms marinade for at least 30 minutes. This is a great time to throw additional vegetables on the grill! Like asparagus, bell peppers, corn, etc.
5. Once your mushrooms are done marinating transfer them to the grill. Add the leftover marinade to the mushrooms while grilling. Let cook on each side for about 5 minutes. Be careful when flipping the mushrooms, once they begin to cook they become much more delicate.
6. When finished cooking, serve and enjoy!