Portobello Mushroom “Steaks”

All about flavor.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

Mushrooms can sometimes fall into the ingredient "filler" category and we're here to make sure mushrooms are enjoyed for what they truly are—delicious! The taste and texture of a portobello "steak" is life changing and can be marinated to any flavor. This recipe is easy with room to make it your own. 


For the Portobello Mushrooms

  • 1/4 cup Go Coconuts
  • 4-5 shiitake mushrooms
  • 1/4 cup soy sauce or coconut aminos
  • 2 tablespoons hot sauce
  • 2 teaspoon toasted sesame seeds
  • 1 teaspoon vinegar
  • 1 teaspoon chili flakes
  • Salt and pepper to taste

For the Salad

  • 2 Persian cucumbers
  • 5-6 thinly sliced radish
  • Bundle of watercress
  • Bundle of mint
  • Juice of 1 lemon
  • Salt and pepper to taste


To begin, marinate your mushrooms in your coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt and pepper.

While that’s marinating, make your quick green salad by slicing cucumbers and radish and mixing with watercress, mint, lemon juice, salt and pepper.

Heat a skillet with a drizzle of oil and place on your portobellos until charred and crispy on the outside and cooked throughout on the inside. Let rest for 5 minutes and slice as you would a steak. Serve with your salad.