You won’t believe it until you try it, but these Vegan Portobello Mushroom Steaks have the flavor and texture of a high quality filet mignon without the cholesterol and cruelty. The balsamic flavor combined with the mushroom texture are sure to trick your senses.

Portobello mushrooms are a great vegan substitute for those hot summer days when you want to grill out. We baked these in the oven, but there’s nothing stopping you from throwing them on the grill to get that extra charred flavoring.

You can also put these on a bun with some lettuce and tomato and eat them like they’re a juicy steak burger. I’ve had these in restaurants and they’re delicious!

We originally made this with 2 tbsp of olive oil instead of 1/4 cup vegetable broth, but we try to go oil-free as much as possible now so we’ve updated this recipe. We think it tastes just as good.

Olive oil is a processed food and 100% fat with 120 calories per tablespoon. Removing the oil from this recipe took the calories per serving from 93 to 34. That means almost 2/3 of the calories in this recipe came from the oil! Holy cow! Skip the oil. You won’t miss it.

This pairs exceptionally well with our Sautéed Spaghetti Squash with Kale and Tomato and some Oven Roasted Red Potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.