Vegan Portobello Steaks with Avocado Salsa
Dinners + Mains

Vegan Portobello Steaks with Avocado Salsa

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Whether it’s BBQ season or you’re just in the mood for something smoky and grilled, this marinated portobello mushroom steak is the answer to any vegan keto cravings!

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Vegan Portobello Steaks with Avocado Salsa
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 5 m
  • Total: 20 m
  • Servings:


For the Marinade
  • 2 tbsp avocado oil
  • 1 tsp liquid aminos
  • 1 tbsp liquid smoke
  • 2 cloves garlic minced
  • 1/2 tsp cumin
  • 1 tsp balsamic vinegar
For the Mushrooms
  • 2 large Portobello mushroom caps
  • 1 medium avocado
  • 1/2 Roma tomato diced
  • 1/2 cup parsley finely minced
  • 2 tbsp hemp seeds
  • 1/2 tsp salt


  1. In a small dish, whisk together the marinade ingredients then set aside.
  2. Clean and trim the portobello mushrooms. Remove any dirt with a soft towel. Trim the stem if desired.
  3. In a shallow dish, saturate the mushrooms with the marinade and toss a few times to coat. Let them sit for at least five minutes, turning occasionally to absorb the sauce.
  4. Combine the diced avocado, tomato, and finely minced parsley in a small bowl. Sprinkle with salt and half of the hemp seeds. Toss to coat.
  5. Preheat a dark coated or cast-iron skillet over medium-high heat. Pan sear the seasoned mushrooms until each side browns and the mushrooms begin to soften.
  6. Top each mushroom with avocado salsa and remaining hemp seeds. Serve hot.
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