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Home » Recipe Index » Lunch/Dinner Entree

Portobello Steaks with Vegan Béarnaise Sauce

Modified: May 5, 2025 · Published: Jun 18, 2021 by Gigi & Sersie · This post may contain affiliate links.

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Portobello Steaks with Vegan Béarnaise Sauce are loaded with flavor and nutrient density. The meaty portobello mushrooms are seasoned with balsamic vinegar and black pepper, and the creamy vegan béarnaise sauce elevates this meal to fancy steakhouse status. This delicious, elegant meal is gluten-free, oil-free, soy-free and vegan.

Portobello mushroom steaks with vegan béarnaise sauce and veggies on a plate.

This recipe makes 2 to 3 servings.

Jump to:
  • Portobello Steaks with Vegan Béarnaise Sauce Ingredients
  • How to make the portobello steaks
  • Make the vegan béarnaise sauce
  • Why we love these portobello steaks
  • Portobello Steaks with Vegan Béarnaise Sauce

Portobello Steaks with Vegan Béarnaise Sauce Ingredients

  1. Portobello mushrooms
  2. Balsamic vinegar
  3. Black pepper
  4. Shallot
  5. Cashews
  6. Nutritional yeast
  7. Lemon juice
  8. Ground turmeric
  9. Dijon mustard
  10. Garlic powder
  11. Onion powder
  12. Miso
  13. Cayenne pepper
  14. Tarragon
Portobello caps, black pepper and balsamic vinegar.
Ingredients for portobello steaks.
Ingredients for vegan béarnaise sauce: cashews, nutritional yeast, lemon, tarragon, black pepper, miso, Dijon mustard, shallots, and spices.
Ingredients for vegan bearnaise sauce.

How to make the portobello steaks

To prepare the portobello mushrooms, preheat the oven to 400 F (205 C). Remove the stems, but keep the gills intact. Drizzle about 1 tablespoon of balsamic vinegar into each mushroom cap. Then add fresh cracked black pepper or a little steak seasoning. Carefully pour ½ of a cup of water into the base of the baking pan. This keeps the mushrooms from sticking. Roast the mushrooms for 25 to 30 minutes.

Alternatively, you can grill these with gill side up. Don't flip, or you'll lose the balsamic vinegar! Grill on the top rack for about 6 to 8 minutes or until juices start to collect in the mushroom cap.

Remove from the oven (or grill) and let sit for about 3 to 5 minutes.

Balsamic vinegar being added to the gill side of the portobello mushroom caps.
drizzle balsamic vinegar into each of the portobello mushroom caps (gill side up)
Black pepper being added to the gill side of the portobello mushroom caps.
sprinkle fresh black pepper into each of the portobello caps
Portobello mushroom caps that have been roasted in the oven.
roast the portobello mushroom caps at 400 F (205 C) for 25 to 30 minutes

Make the vegan béarnaise sauce

To prepare the Vegan Béarnaise Sauce, start by adding the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit. They will continue to soften.

Preheat a small skillet over medium heat. Dry sauté the sliced shallot for 2 to 3 minutes until it softens. Add a splash of water if the sliced shallot starts to stick. Place all ingredients except for the dried tarragon into a blender and blend until smooth and creamy. Then add tarragon and stir to incorporate. Serve immediately over Portobello Steak.

Cashews in a pot on the stovetop simmering.
simmer raw cashews in a pot of water to soften
Sautéed shallots in a skillet on the stove top.
dry saute shallot in a skillet (add 1-2 tablespoons of water if it starts to stick)
Blended vegan béarnaise sauce.
blend all ingredients except for tarragon
Tarragon added to the blended sauce.
stir in dried tarragon to the blended cashew-based bearnaise sauce

If the bearnaise sauce gets cold, warm it up under low heat on the stove, whisking frequently and, if necessary, add a few tablespoons of water to thin out the consistency.

This dish pairs beautifully with roasted potatoes or Garlic Mashed Potatoes, along with steamed or roasted asparagus, broccoli, or summer squash.

Leftover portobello steaks can be stored in a covered container in the refrigerator for up to five days, and any unused Vegan Béarnaise Sauce can be stored in an airtight container for up to five days.

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Portobello steaks with vegetables topped with vegan béarnaise sauce, and a fork with a bite.

Why we love these portobello steaks

  • Nutritionally, mushrooms are one of the best foods to eat for health. Mushrooms are one of the foods that help boost your immune system. In addition, this meal is high in magnesium and potassium, which are good for heart health.
  • This high-end meal is easy to make.
  • It's wonderful for date night, celebrating an event, or just wanting a fancy yet healthy weeknight meal.

We hope you love this healthy vegan portobello steak with bearnaise sauce recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

Portobello steaks with veggies covered in vegan béarnaise sauce, on a plate.

Portobello Steaks with Vegan Béarnaise Sauce

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 3
Calories: 229kcal
Author: Gigi & Sersie
Print Pin Rate
Portobello Steaks with Vegan Béarnaise Sauce are loaded with flavor and nutrient density. The meaty portobello mushrooms are seasoned with balsamic vinegar and black pepper, and the creamy vegan béarnaise sauce elevates this meal to fancy steakhouse status. This delicious, elegant meal is gluten-free, oil-free, soy-free and vegan.

Ingredients  

Portobello Steaks

  • 3 to 4 portobello mushrooms about 1 to 1 ¼ pounds
  • 4 Tbsp balsamic vinegar
  • 1 tsp fresh black pepper divided

Vegan Béarnaise Sauce

  • ½ cup raw cashews
  • ¼ cup sliced shallot
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • ¼ teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon yellow or white miso paste
  • 1 teaspoon Dijon mustard
  • 1/16 teaspoon cayenne pepper
  • ½ cup water or more for thinner consistency
  • 1 teaspoon tarragon dried
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Instructions

How to make the portobello steaks

  • To prepare the portobello mushrooms, preheat the oven to 400 F (205 C). Remove the stems, but keep the gills intact. Drizzle about 1 tablespoon of balsamic vinegar into each mushroom cap. Then add fresh cracked black pepper or a little steak seasoning. Carefully pour ½ of a cup of water into the base of the baking pan. This keeps the mushrooms from sticking. Roast the mushrooms for 25 to 30 minutes.
  • Alternatively, you can grill these with gill side up. Don't flip, or you'll lose the balsamic vinegar! Grill on the top rack for about 6 to 8 minutes or until juices start to collect in the mushroom cap.
  • Remove from the oven (or grill) and let sit for about 3 to 5 minutes.

Make the vegan béarnaise sauce

  • To prepare the Vegan Béarnaise Sauce, start by adding the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit. They will continue to soften.
  • Preheat a small skillet over medium heat. Dry sauté the sliced shallot for 2 to 3 minutes until it softens. Add a splash of water if the sliced shallot starts to stick. Place all ingredients except for the dried tarragon into a blender and blend until smooth and creamy. Then add tarragon and stir to incorporate.
  • Serve immediately over Portobello Steak. Enjoy!

Notes

Sauce Tip: If the bearnaise sauce gets cold, warm it up under low heat on the stove, whisking frequently and, if necessary, add a few tablespoons of water to thin out the consistency.
Serving Suggestions: This dish pairs beautifully with roasted potatoes or Garlic Mashed Potatoes, along with steamed or roasted asparagus, broccoli, summer squash, or vegan collard greens.
Leftovers: Leftover portobello steaks can be stored in a covered container in the refrigerator for up to five days, and any unused Vegan Béarnaise Sauce can be stored separately in an airtight container for up to five days.

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 123mg | Potassium: 1081mg | Fiber: 6g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
Two women standing in the kitchen smiling.
Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Sandra

    July 17, 2022 at 2:18 pm

    This looks amazing! These recipes are
    going to make my Daniel Fast a lot easier.

    Reply
    • Gigi & Sersie

      July 22, 2022 at 2:15 pm

      Thank you! 🙂

      Reply
  2. Marie

    June 21, 2021 at 2:23 pm

    5 stars
    This was a fabulous dish, super easy and delicious. Thanks so much for the Father’s Day suggestion.

    Reply
5 from 1 vote

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