I am so excited to share this super easy vegan recipe with you because it’s one of my favorites. This One Pan Mushroom Steak Dinner makes prep and clean up a breeze so you can focus on enjoying your family instead! Not to mention, these mushroom steaks come out SO juicy. Portobello mushroom steaks truly bring it when it comes to umami—you won’t even miss the expensive steak! I’ve timed the entire process out perfectly, so each side cooks to perfection using just one sheet pan and one method: roasting in the oven.
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I know how frustrating it can be when you’re trying to cook a few different sides—one is taking too long, another is already done (and getting cold!), and you’re stuck juggling different cooking times and methods. That’s why I love this one-pan recipe! Everything cooks together in the oven, so it’s completely stress-free.
The secret to getting the most flavor out of these juicy mushroom steaks? A simple but super flavorful balsamic mushroom marinade. It’s just olive oil, balsamic vinegar, brown sugar, soy sauce, seasonings, and garlic, creating the perfect balance of tangy and savory. The mushrooms soak it all up, and the result is pure vegan magic. Let’s get started!
Budget-Friendly Tip!
Depending on where you shop, portobello mushroom caps can be sold individually or in packs (usually packs of 2 or 3 caps). I HIGHLY recommend price comparing the two, even if they’re sold in the same store! The price per pound can vary between the loose mushrooms and pre-packaged options, so it definitely pays to double-check before making a purchase.
One Pan “Mushroom Steak” Dinner
Servings 4 servingsIngredients
- 1 lb. Yukon Gold potatoes* ($0.99)
- 2 Tbsp olive oil, divided ($0.44)
- ¼ tsp garlic powder ($0.01)
- ¼ tsp salt ($0.01)
- ½ tsp freshly cracked black pepper, divided ($0.08)
- 4 large portobello caps ($5.36)
- 3 Tbsp balsamic vinegar ($0.51)
- ½ Tbsp brown sugar ($0.02)
- 1 Tbsp soy sauce ($0.05)
- 2 cloves garlic, minced ($0.08)
- ¼ tsp dried thyme ($0.10)
- 1 bunch asparagus, chopped ($3.67)
- 3 oz. grape tomatoes, about ½ cup ($0.66)
- ½ a lemon** ($0.29)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Half or quarter the potatoes into 2-inch pieces (I leave the skin on!) and toss with 1 Tbsp olive oil, garlic powder, salt, and ¼ tsp black pepper in a bowl. Arrange the potatoes on 1/3 of the lined baking sheet. Pop them in the oven for 20 minutes. Put the mixing bowl off to the side for your asparagus later!
- Meanwhile, clean the mushrooms by wiping away any dirt with a dry or damp towel and gently scraping out the “gills” on the underside of the mushroom with a spoon.
- Transfer the mushroom caps to a large Ziplock bag and toss with 1 Tbsp olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, dried thyme, and ¼ tsp black pepper until well-coated.
- After 20 minutes in the oven, take the sheet pan out and arrange the 4 mushroom caps in the middle, next to the potatoes. (It’s ok if they take up most of the pan at this point, they will shrink a bit as they roast in the oven!)
- Put the sheet pan back in the oven for 15 minutes while you prepare the asparagus and tomatoes.
- In the potato mixing bowl, add chopped asparagus and whole grape tomatoes. Squeeze the lemon into the mixing bowl and toss the asparagus and tomatoes until coated in the leftover spices from the potatoes with the added lemon juice.
- After 15 minutes, take the sheet pan out of the oven, flipping and rearranging the mushroom caps so 1/3 of the sheet pan is available for the asparagus and tomatoes. Put everything back in the oven together for another 10 minutes
- Remove sheet pan from the oven and divvy everything up into 4 portions!
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Equipment
- Baking Sheet
- Parchment Paper
Notes
Nutrition
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Prepare the ingredients: Gather all of your ingredients and preheat your oven to 400°F. Line a baking sheet with parchment paper.
Roast the potatoes: Half or quarter 1 lb. Yukon Gold potatoes into 2-inch-sized pieces. I left the skin on mine, but you can peel your potatoes if preferred. In a bowl, toss the potatoes with 1 Tbsp olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Arrange them on 1/3 of your parchment-lined baking sheet and bake in the oven for 20 minutes. Place the bowl to one side for now (no need to wash it!) and prep your mushrooms while the potatoes roast.
Clean the mushrooms: Wipe away any dirt from 4 large portobello mushroom caps with a dry or damp towel. Using a spoon, gently scrape out the ”gills” from the underside of the mushrooms.
Marinate the mushrooms: Put the cleaned mushroom caps into a large Ziplock bag. Add 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, 2 cloves minced garlic, ¼ tsp dried thyme, and ¼ tsp black pepper to the bag with the mushrooms. Toss until each mushroom is well coated with the balsamic marinade.
Roast the mushrooms: After the potatoes have been in the oven for 20 minutes, remove the sheet pan from the oven and place the mushroom caps next to the potatoes. They will take up most of the sheet pan at this point! But don’t worry, they’ll shrink a bit as they roast in the oven. Put the sheet pan back into the oven for 15 minutes while you prep the asparagus and tomatoes.
Prepare the veggies: Add 1 bunch of chopped asparagus and 3 oz. of grape tomatoes to the mixing bowl in which you seasoned the potatoes. Squeeze ½ a lemon over the veggies and toss until coated in the leftover spices from the potatoes with the added lemon juice.
Roast the asparagus and tomatoes: After the mushrooms have roasted for 15 minutes, remove the sheet pan from the oven, flipping and rearranging the mushroom caps so 1/3 of the sheet pan is available for the asparagus and tomatoes. Add the asparagus and tomatoes to the baking sheet and return it to the oven for 10 minutes.
Serve: Remove the sheet pan from the oven. Portion out your mushroom steak dinner into four servings, and enjoy!
Variations to Try!
This sheet pan mushroom steak dinner is already a family favorite at my house, but if you’re in the mood to change things up, here are some fun variations you could try:
- Switch up the veggies: The timings in this recipe are already perfect, so if you want to swap the veggies out, you’ll need to adjust the cooking times accordingly. For example, sweet potatoes (depending on their size) will be ready in roughly the same amount of time as the potatoes in this recipe, while Brussels sprouts will cook similarly to the mushrooms.
- Try a different marinade: The balsamic marinade is one of my favorites because it gives the mushrooms a nice tangy richness, but you could definitely mix it up! Our steak marinade recipe would work well in this recipe (it’s not veggie or vegan because of the Worcestershire sauce, but still super delicious), or you can try any other marinade you love.
- Add a sauce at the end: For a little extra kick, you could drizzle a sauce over your mushroom steaks before serving! Chimichurri is one of my go-to’s when I want something tangy and fresh. A vegan peppercorn sauce could also be amazing.
How to Store & Reheat Leftovers
Store any leftovers from your one-pan mushroom steak dinner in separate airtight containers in the refrigerator for up to 3-4 days. You can reheat them in the oven (keeping in mind the potatoes will take longer to heat through than the mushrooms), on the stovetop, or in the microwave. I’d go for the oven or stovetop for the best results, as the microwave will make everything much softer.
