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Asian Marinated Portabella ‘Steak’

Judi Rutz

Servings: two.

Serve this full-flavored portabella “steak” with jasmine rice and greens tossed with some of the marinade. Seared baby bok choy is also a nice accompaniment.


  • 1 tsp. olive oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 tsp. five-spice powder
  • 1/2 tsp. coriander seeds
  • 1/2 cup rice wine
  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 2 strips orange zest, 1 inch wide
  • 2 Tbs. Asian sesame oil
  • 4 medium portabellas, stems and gills removed, caps wiped clean with a moist paper towel
  • 1/4 cup vegetable oil

Nutritional Information

  • Nutritional Sample Size without reserved marinade
  • Calories (kcal) : 320
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 17
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 520
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 3


  • In a small pan, heat the olive oil until moderately hot. Add the garlic, ginger, five-spice powder, and coriander. Cook for 2 minutes, stirring to prevent burning. Add 1/2 cup water, the rice wine, soy sauce, orange juice, and zest. Bring to a boil, reduce the heat, and simmer for 5 minutes. Remove from the heat and add the sesame oil.
  • Arrange the portabellas in a shallow container in one layer and pour the hot mixture over them. Marinate for 1 to 2 hours, turning the mushrooms occasionally. Remove the portabellas and let them drain for a few minutes; reserve the marinade.
  • Heat the vegetable oil in a large sauté pan until hot. Sear the portabellas in one layer on one side, undisturbed, for about 5 minutes. Turn and sear the other side. Lower the heat if the portabellas are browning too fast. When tender, transfer them to paper towels to absorb some of the grease. Slice each portabella very thinly on the diagonal as you would a flank steak; drizzle with some of the reserved marinade, if you like.


Rate or Review

Reviews (4 reviews)

  • BeginnerCookLisa | 07/01/2021

    Oops made - it again and didn't read my comments! I used mirin (sweet rice cooking wine) instead of sake but it was still lovely. Used 5 portobellos for 2 people and it was just enough for a light dinner. Recommend BBQing the portobellos since, even with splatter guards, the kitchen took a lot of scrubbing to get rid of the grease.....

  • BeginnerCookLisa | 09/22/2020

    Yummy BUT I am glad I served it with a whole bunch of potstickers as well as the baby bok choi since it is definitely a small side and not the main. Sake = Rice wine. I will make it again but there are not any left overs........

  • Anna_M | 07/19/2018

    I love this recipe for prepping a few days worth of lunches on Sunday afternoon. The mushroom slices keep very well and are delicious cold - they are firm in a good way and full of their marinade juice when you bite into them. Will make again and again.

    (P.S. I didn't have any rice wine on hand, so I used red wine instead. It probably wasn't as good, but it didn't ruin the recipe either.)

  • Annakatherine | 01/01/2016

    very yummy. I even loved them the next day sliced in a wrap with spinach or kale with feta as a healthy sandwich at work.

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