Tested till perfect Mushroom Steaks
Mushroom Steaks
Photography by Matthew Kimura

Mushroom Steaks

Portobellos, the "steak" of mushrooms, are meaty enough to satisfy vegetarians and nonvegetarians alike. The mushrooms also make a great side dish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 large 4largeportobello mushrooms, (2 lb/1 kg)

Barbecue Sauce:

  • 1/3 cup 1/3cupketchup
  • 1/4 cup 1/4cupminced red onion
  • 1/4 cup 1/4cupDijon mustard
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspcider vinegar
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tsppepper
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Remove stems from mushrooms and save for another use.

Barbecue Sauce: In large bowl, whisk together ketchup, onion, mustard, sugar, vinegar, garlic and pepper. Add mushrooms; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place mushrooms on greased grill over medium-high heat; close lid and grill, brushing with remaining sauce and turning once, until browned and tender, about 10 minutes.

Nutritional Information Per serving: about

cal 97 pro 5g total fat 1g sat. fat 0
carb 20g fibre 3g chol 0mg sodium 481mg

% RDI:

calcium 4 iron 11 vit A 2 vit C 7
folate 13
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