Nutrition Facts
Servings: 2 ServingCalories:180kcalTotal Fat:14gSaturated Fat: 7gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:5g
Miso Butter Portobello Steaks: A Rich and Savory Keto Delight
Sometimes, we just crave something hearty and deeply savory, and that’s where these Miso Butter Portobello Steaks come in. Portobello mushrooms have that meaty texture we love, making them the perfect stand-in for a classic steak—especially when infused with a rich, umami-packed miso butter sauce. This dish gives us all the depth and savoriness of a perfectly grilled steak while keeping things plant-based and keto-friendly.
Miso brings a fermented, salty-sweet depth, while butter adds richness that coats each bite in a silky glaze. Grilling or roasting these mushrooms enhances their natural umami, making them juicy, tender, and ridiculously satisfying. Whether we serve them as a main course with a simple side of greens or slice them over a big keto-friendly salad, this recipe is a game-changer for mushroom lovers.
Let’s fire up the grill (or oven) and make these flavorful portobello steaks!
Description
These portobello steaks are infused with a deep umami flavor thanks to a rich miso butter glaze. Grilled or roasted to perfection, they’re the ultimate plant-based keto main course that’s both satisfying and nutrient-dense.
Ingredients
- 2 large portobello mushrooms, stems removed
- 2 tbsp unsalted butter, melted
- 1 tbsp white miso paste
- 1 tsp coconut aminos (or low-sodium soy sauce)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tbsp olive oil (for grilling or roasting)
- 1 tsp sesame seeds (for garnish)
- 1 tbsp chopped green onions (for garnish)
Instructions
- In a small bowl, mix together the melted butter, miso paste, coconut aminos, garlic powder, black pepper, and red pepper flakes. Whisk until smooth and well combined.
- Gently wipe the portobello mushrooms clean with a damp paper towel. Remove the stems and brush each cap lightly with olive oil.
- Using a brush or spoon, generously coat both sides of each mushroom with the miso butter mixture, ensuring they’re well covered.
- Grilling Method: Preheat a grill or grill pan to medium heat. Place the mushrooms gill-side down and cook for 5-7 minutes, then flip and cook for another 5 minutes until tender and slightly charred.
- Oven Method: Preheat the oven to 400°F (200°C). Place the mushrooms on a lined baking sheet, gill-side up, and roast for 12-15 minutes, brushing with additional miso butter halfway through.
- Remove from heat and let rest for 2 minutes. Garnish with sesame seeds and chopped green onions before serving.
- Serve whole as a main dish or slice and enjoy over a keto-friendly side like cauliflower mash or roasted asparagus.
Prepare the Miso Butter Glaze:
Prepare the Portobello Mushrooms:
Cooking Options:
Garnish & Serve:
Note
Substitutions & Variations
- Dairy-Free: Swap butter for coconut oil or ghee.
- Soy-Free: Use chickpea miso instead of traditional miso paste.
- Extra Protein: Top with grilled chicken or a soft-boiled egg.
- Add More Flavor: A dash of smoked paprika or a squeeze of lemon can enhance the richness even more.
These Miso Butter Portobello Steaks are proof that keto meals can be simple yet packed with deep, complex flavors. Whether we grill them up for a summer dinner or roast them for a cozy meal, they always hit the spot. Ready to try another recipe? Let’s move on to the next dish!