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Murielle Banackissa
Portobello steak sliced and served with mashed potatoes

Pepper Crusted Portobello Steaks

Print recipe
1 hour 43 mins Prep: 1 hour 15 mins Cook: 28 mins
Serves 4

Marinated with a mixture of balsamic vinegar, olive oil and a homemade steak seasoning, these pepper crusted portobello steaks are full of flavour and are wonderful served alongside mashed potatoes or your favorite grain.

Ingredients

Steak Seasonning

  • 3 tbsp 5 peppercorn mix
  • 1 tbsp dried coriander seeds
  • 1 tbsp dried dill seeds
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried minced onion
  • 2 tsp fine sea salt
  • 1 tsp ground paprika
  • ½ tsp chili flakes

Portobello

  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 3 tbsp steak seasonning (from above)
  • 4 large Portobello (340g) , cleaned and stem removed

Prepare the Steak Seasoning:

  1. Step 1

    Using a mortar and pestle, grind the 5 peppercorn mix, coriander seeds and dill seeds. You are looking to grind the majority of them finely, while also leaving some peppercorns and seeds halved and full to add some texture to the mix.

  2. Step 2

    Using a mortar and pestle, grind the 5 peppercorn mix, coriander seeds and dill seeds. You are looking to grind the majority of them finely, while also leaving some peppercorns and seeds halved and full to add some texture to the mix.

Prepare the Portobello:

  1. Step 1

    Mix the balsamic vinegar, olive oil and 3 tablespoons of the steak seasoning in a small bowl.

  2. Step 2

    Place the Portobello into a large baking dish or plate, stem side up and brush with the marinade, using about two thirds of the marinade. Flip them around and brush the other side. Do not worry if the Portobello are not fully covered, just do your best to spread the marinade as much as possible.

  3. Step 3

    Cover the bowl and refrigerate for at least 1 hour and up to 5 hours.

  4. Step 4

    After the marinating time, preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat.

  5. Step 5

    Remove the Portobello form the fridge and bake stem side up for 15 minutes, then flip and bake for another 15 minutes.

  6. Step 6

    Remove from the oven and enjoy immediately with a side of mashed potatoes or any grain.

  7. Step 7

    These Portobello steaks are best eaten the same day but you can keep leftovers in an airtight container in the fridge for up to a day.

Common Questions & Swaps

Steak seasoning recipe inspired by Ricardo’s Montreal Steak Seasoning.

  • Can I use any other mushrooms? I think you could use button or cremini mushrooms, but make sure you remove the stem and use 340g of them. Also, note that the final result will not really be reminiscent of an actual steak, because of the size and texture of button and cremini mushrooms compared to portobello mushrooms.

  • Can I use a store bought steak seasoning mix? Yes, absolutely!

  • What if I am tight on time, can I skip the marinating process? I would highly suggest marinating the mushrooms at least a little bit, even if it is just for 15 minutes; it will make these steaks so much tastier. If you do not have the luxury of time, maybe just skip the recipe this time and come back to it later.

Portobello steak sliced and served with mashed potatoes
Overhead of portobello stead on a bed of mashed potatoes
Closeup of portobello cut into slices.