Portobello Mushroom Steaks in Hoisin Sauce

This recipe is perfect if you are craving a Chinese vegetarian dish that is much healthier for you than take out. I like to serve it over steamed rice and if you’re in the mood to cook a little more, then add some steamed baby bok choy and drizzle sesame oil over them. YUM!

I never thought I’d say this but I’m beginning to really love mushrooms as the main ingredient in a meal. I’m finding it incredibly satisfying and it’s slowly become one of my favourite vegetables. In saying that, when you cook mushrooms like this and using portobello mushrooms in particular, you don’t feel like you are eating a vegetable due to its chunky and meaty texture. Surprisingly my son who dislikes mushrooms all together, asked for a second serving… LIKE WHAT!!! Was it the meaty mushrooms or the Hoisin Sauce? Who knows and who cares because I got my son to eat a vegetarian meal and he did not complain. Winning!

And now onto the recipe and some suggestions:

  • · Try not to marinade the mushrooms longer than suggested. Doing this will change the texture whilst they are cooking and could leave you with a more limp mushroom that what we want.

  • · Make sure the grill or BBQ is on high heat because you want that slight charring without overcooking the inside.

  • Optional to grill / BBQ the mushrooms as a whole and not slice them. If you choose to do this, it's important to allow the mushroom to rest before slicing it so the juices redistribute throughout the mushroom.

  • · Optional to steam or even add to the grill some baby bok choy sliced in quarters. Brush with sesame oil and then place the cut side down first and BBQ on high for a few minutes. Repeat with other sides. Season and drizzle with sesame oil if needed. It’s a simple yet tasty addition for some extra veggies.

And that is it! It’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow. Can’t wait to hear from you.

Enjoy x

Serves 4

Preparation: 15 minutes

Cooking: 10 minutes

6 Portobello Mushrooms, cleaned and cut into 1cm thick strips

4 tbs Hoisin Sauce

2 tbs Sesame Oil

1 green onion, finely sliced into thin strips

1 tbs toasted sesame seeds

2 tsp dried chilli flakes

Sea salt


(In Australia you can find gluten free Hoisin Sauce and Sesame Oil as part of the Chang's Asian Food range in your supermarket or Asian grocer)

1. Begin by combining the hoisin sauce, sesame oil sea salt and pepper in a wide bowl. Add the mushrooms to the marinade and using a pastry brush coat all sides of the mushrooms. Allow to sit for 10 minutes only.

2. In the meantime, using a sharp knife slice the green onion into thin strips and soak in cold water. This helps them curl.

3. Place mushrooms on a pan grill or BBQ on high heat and cook each side until it begins to brown. Brush more marinade if needed.

4. Serve over a bed of steamed rice along with some strips of green onion, a sprinkle of sesame seeds and chilli flakes and an extra drizzle of sesame oil.

Serving Suggestions: Steamed Rice and / or Baby Bok Choy

Variation in Serving Suggestion: Serve the Mushrooms over Chinese Style Pancakes along with the green onion, sesame seeds, chilli flakes and finely sliced cucumber sticks.

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