• Michelle Braakhuis


Aaaaaaaah, these god dahm easy-peasy mini steaks are so freak’n tasty 💪🌱!

Oh and yes, really simple to make. Just whisk and mix your everyday marinade, pour over the portobello’s and let sit for at least one hour.

I made mine a day before, which made the steaks a lot more juicier and full of flavour.

Who’s ready for the bbq season 🙋‍♀️?


  • 4 portobello mushrooms

  • 1/4 cup soy sauce

  • 1/4 cup tomato sauce

  • 2 tbsps maple syrup

  • 1 tbsp sweet Indonesian soy sauce

  • 1 tbsp liquid smoke

  • 1/2 tbsp ginger, minced

  • 4 garlic cloves, minced

  • 1 tsp onion powder

  • 1/2 tsp cayenne powder

  • 1/4 tsp anise seeds

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • sesame oil, for grilling

extra needed: grill pan, measuring cups & spoons, mixing bowl, whisk, serves: 4 portobello mushrooms


Mix all the ingredients except the mushrooms and sesame oil together in a big bowl. Whisk well to make sure there are no lumps left.

Remove the stems of the portobello mushrooms and add the mushrooms to the marinade.

Cover the bowl, place into the fridge and let it sit for at least one hour (preferably overnight). If only marinating for 1 hour, turn the mushrooms every 10 minutes.

If marinating overnight, turn the mushrooms every now and then, with both to make sure the mushrooms get evenly covered in marinade.

Heat up a grill pan, sandwich iron or bbq over high heat. Sprinkle the mushrooms with sesame oil and grill both sides for 4-5 minutes.

If you want your mushrooms to become extra crunchy, brush with marinade while grilling.

Once grilled, remove from the heat and serve (on a hamburger bun, sliced with pepper sauce and some veggies, or mix with brown rice and green vegetables).

Any leftover can be stored in an airtight container for 1-3 days.

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