Balsamic Portobello Steak Infusion

Balsamic Portobello Steak Infusion


4 large portobello mushrooms
1 tsp olive oil
Garlic cloves, smashed (as desired, optional)
Herb sprigs (desired varieties, optional)


    ¼ cup Udo’s Oil
    2 Tbsp soy or tamari (we used liquid aminos)
    1 tsp balsamic vinegar
    3 tsp garlic
    2 tsp cumin powder
    ½ tsp Worcestershire sauce
    Salt and fresh cracked pepper to taste


      • Preheat barbecue or oven to 375 degrees.
      • Clean or trim mushrooms as needed. Massage ¼ tsp of olive oil onto each mushroom.
      • Place mushrooms on a rimmed tray, gills up. Add smashed garlic cloves and herb sprigs to the pan, if desired. Roast for 12-14 minutes.
      • Meanwhile, mix all infusion ingredients until combined.
      • Spoon the infusion over the mushrooms and into their gills. Let sit to soak up the flavor and top with salt and pepper.

      Serving Suggestions

      • Roast herbs and garlic alongside the mushrooms.
      • To serve as vegan burger patties for 4, tuck the mushroom caps in between toasted buns. Serve with salad.
      • For a clean vegan keto meal option, serve on a bed of greens topped with fresh avocado salsa to serve 2 (depending on your appetite).
      • For 2 hungry folks on an omnivorous keto diet, you can treat them as burger buns and stuff them with wild or grass-fed meat patties.
      • We went all out and made a cream sauce for topping:
        • ¼ cup sour cream
        • 2 Tbsp Udo’s Oil
        • 3 Tbsp chopped sage leaves