These turned out quite nicely (and weren’t bad tucked into a bun for veggie burgers the next day). I served the mushroom steaks with hassleback potatoes (still don’t feel like I’ve perfected those yet) and asparagus.
4 large portobello mushrooms, stems and gills scraped out with a spoon
fresh rosemary, chopped
soy sauce, to taste
Worcestershire sauce, to taste
olive oil, to taste
salt and pepper
4 tbsp bleu cheese butter (see below)
Marinate mushroom caps for a couple hours in a little bit of oil and sauces, along with the rosemary. Season with salt and pepper.
Preheat grill pan. Cook mushrooms 6-7 minutes per side. Serve with butter.
For the butter:
4 tbsp butter, softened
about the same amount Gorgonzola or other bleu cheese
Combine butter with bleu cheese until one consistency. You’ll have some left over after making the recipe.