Portobello Steak Salad w/ Mustard Vinaigrette

These portobello steaks are a summer favorite in our household, which we originally discovered in the plant-based cookbook Veganomicon. Whenever we fire up a grill, we usually make these meaty mushrooms and put them on salads or sandwiches. Baking them works great too, when we don’t feel like grilling.

Portobello Steak Salad w/ Mustard Vinaigrette

Veggies | Fat
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Active Time: 10 minutes
Inactive Time: 25 minutes
Marinating Time: 20 minutes
Servings 2


Marinated Mushrooms

  • 2 portobello mushroom caps, stems removed
  • 1/2 cup white wine
  • 1 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 2 garlic cloves, minced

Salad Veggies (Choose Any)

  • Salad greens
  • Cherry tomatoes, halved
  • Cucumber, chopped
  • Red onion, thinly sliced
  • Sprouts
  • Avocado, diced

Mustard Dressing

  • 1/4 cup red wine vinegar
  • 3 Tbsp mustard
  • 3 Tbsp olive oil
  • 1 Tbsp honey or maple syrup, optional


  • Combine all marinade ingredients in a ziplock bag with the mushrooms and gently swish the marinade around the mushrooms. Marinate in the bag for at least 20 minutes, and up to 4 hours.
  • Preheat the oven to 400 °F, or heat up the grill.
  • Grill the mushroom over direct heat on a grill, or bake on parchment paper for 20-25 minutes, flipping partway through.
  • Combine the dressing ingredients in a small bowl with a fork. I like to mix dressing in a small jar with a lid so it can be shaken and emulsified. Toss the salad with the veggies.
  • When the mushrooms are done, let cool for a few minutes and slice into thick meaty slices. Lay them on top of the salad.


  • To complete this meal, serve alongside your favorite stand-alone protein, or add chickpeas to the salad. 
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  1. Rose Riedel


    I need your help! I have to cook for Orion, James, Bill and myself. The “boys” have agreed to be vegan!!! They watched a video called “What the Health” which pushed them into seeing why I’ve been gently nudging them towards a meat and dairy free life. Your recipes are mostly designed for one person. I guess its a simple math question for making larger batches. If you want to come over and use my kitchen to experiment with larger batches LOL have at it.

    I’ve never eaten this way. I’m very intimidated. I rush to cook meals for the family because of my work and exercise schedule. If you have time some day when you’re up visiting your mom, please call me or text and come over for a meal counseling session! Love you and love your posts.

    Rose >

    • Hi dear Rose! So good to hear from you!
      The reason I have these broken down the way I do is because this is what the food plan looks like. Also, I have them as single serving partly so that it’s easy to multiply the quantities for however many people you are making food for. So if you’re feeing 4 people, multiply all the quantities by 4. Some of the soups are for 4-7 people too. Also, If you aren’t following the food plan strictly, you don’t have to follow the amounts exactly and could use them as guidelines. These recipes really are designed for people who follow the food plan precisely, which doesn’t mean they couldn’t be used for people who don’t, but I can see how they could be a little confusing or strange! I won’t be up north until the Christmas holidays, but I’d be happy to stop by and visit! Much love! xoxoxo Katie

    • Also Rose – feel free to give me a call with any questions, I’ll send you my phone number on facebook chat. 🙂

  2. Anonymous

    This is one of my fave recipes from Veganomicon! Made first for my Book Club and making again tonight for a special someone. I double-up the portabellos (I roast 4 instead of 2) and toss in whatever veggies need to be used, as part of the salad. Dee-lish.

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