Vegetarian Ancho Steak

Savor the bold, smoky flavors of this Vegetarian Ancho Steak, a hearty and flavorful dish that reimagines steak night with plant-based flair. Tender Portobello mushroom caps take center stage, marinated in a rich blend of smoky dried ancho chilies, balsamic vinegar, soy sauce, and warming spices like cumin and smoked paprika. A touch of honey adds natural sweetness, creating a perfectly balanced marinade that infuses into the mushrooms for maximum flavor. Grilled to perfection with stunning char marks, these meaty mushroom "steaks" offer a satisfying, steak-like texture while remaining completely vegetarian. Topped with fresh cilantro and served alongside your favorite sides, this quick and easy recipe, ready in under 40 minutes, is a deliciously smoky twist on plant-based dining that’s perfect for both weeknights and gatherings.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 whole Portobello mushroom caps
• 2 pieces Dried ancho chilies
• 3 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Soy sauce
• 2 cloves Minced garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro

Directions

Step 1

Start by preparing the ancho chili marinade. Remove the stems from the dried ancho chilies and shake out the seeds.

Step 2

In a small bowl, soak the ancho chilies in warm water for about 10 minutes until they soften.

Step 3

Once softened, drain the chilies and place them in a blender or food processor. Add olive oil, balsamic vinegar, soy sauce, minced garlic, ground cumin, smoked paprika, honey, salt, and black pepper.

Step 4

Blend until smooth, creating a thick, richly colored marinade. If the marinade seems too thick, add a tablespoon of water to loosen as needed.

Step 5

Clean the portobello mushroom caps with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon, taking care not to break the caps.

Step 6

Place the mushrooms in a large resealable plastic bag or a shallow dish. Pour the ancho chili marinade over the mushrooms, ensuring each cap is thoroughly coated.

Step 7

Seal the bag or cover the dish, then let the mushrooms marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 8

Preheat a grill or grill pan over medium-high heat. Remove the mushrooms from the marinade, letting any excess drip off.

Step 9

Place the mushrooms cap-side down on the grill. Cook for approximately 5 minutes per side, or until tender and grill marks appear.

Step 10

Transfer the grilled mushrooms to a serving platter.

Step 11

Sprinkle freshly chopped cilantro over the top as a garnish.

Step 12

Serve immediately with your favorite sides.

Nutrition Facts

Serving size	(653.3g)

Amount per serving	% Daily Value*
Calories	661.7

Total Fat 46.6g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2513.0mg	0%
Total Carbohydrate 58.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 30.5g
Protein 14.9g	0%

Vitamin D 28.0IU	0%
Calcium 85.8mg	0%
Iron 7.2mg	0%
Potassium 2204.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 8.3%

Carbs: 32.9%