Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes Grilled Portobello Mushroom Steaks 2.9 (84) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email Servings: 8 This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 4 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 1 teaspoon coarse salt ½ teaspoon freshly ground black pepper 10 portobello mushrooms, stems removed, wiped free of dirt 6 to 8 sprigs of fresh herb such as sage or oregano 1 lemon, cut into wedges Directions In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes. Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature. Cook's Notes This dish can also be baked in the oven for 30 minutes at 400 degrees. Print