Watch me make this dish here

Use more portobello mushrooms for a larger serving

Ingredients:

2 portobello mushroom caps

2 Tbsp of oil

2 Tbsp steak sauce

2 tsps coconut aminos

1 Tbsp agave

1/4 tsp black pepper

1 tsp onion powder

1/2 tsp smoked paprika

1 tsp garlic powder

1/4 tsp red pepper flakes

Instructions:

Whisk together the oil, steak sauce, coconut aminos, agave, black pepper, garlic powder, smoked paprika, garlic powder, and red pepper flakes in a small bowl. Set aside

I cooked these using a panini-style grill (see example in the video above). If you have a similar appliance, preheat it now to 450 degrees

Add the portobello mushroom caps to a large freezer bag Combine the sauce and the mushrooms in the freezer bag. Mix well. Let sit for 5-10 minutes

If cooking these on the stove, add 1 tbsp of oil to a skillet over medium heat.

Once the panini-style grill is hot, add the portobello mushrooms and close it. Let the mushrooms cook for 8 minutes. If using the stove, cook on each side for 3-4 minutes, frequently pressing down the mushrooms with a spatula

Once finished, serve the portobello mushrooms “steaks” with your choice of sides