It's always great to have an option for guests who don't eat meat or prefer not to! These portobello mushroom steaks take no extra time and are sure to please.
In a large resealable plastic bag (you may need two) or shallow pan, add the mushrooms (in a single layer for the pan). Combine the soy sauce, water, brown sugar and garlic in a bowl, whisk together and add it to the mushrooms. Allow to marinate for around 30 minutes (don't leave them any longer than an hour or they will become too salty). Make the feta salsa (below) while the mushrooms marinate.
Preheat the grill. Remove the mushrooms from the marinade and place on a hot grill. Cook 3-5 minutes on each side or until there are grill marks on the mushrooms and they are slightly softened.
Serve two mushrooms per person with a spoon full or two of feta salsa.
Combine all of the salsa ingredients together in a medium bowl, stir to combine and refrigerate until ready to serve.