Some Portobello steak recipes require soy sauce, balsamic vinegar, etc., but the problem is that mushrooms are like sponges and end up boiling instead of grilling, which gives them a chewy texture. Other recipes ask for garlic, which burns and gives a bitter taste to the mushrooms. My very simple recipe is bulletproof. You might want to add more oil or more steak spices, depending on your taste and the brand of spices you use, but remember to choose unsalted steak spices to control the amount of salt in finished recipe.
|3 Portobello mushrooms|
|1/4 cup olive oil (60 ml)|
|2 to 4 tablespoons steak spices, unsalted (30 to 60 mL)|
|1 rosemary stem, broken up into 3 pieces|
|Salt to taste|