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Portobello Mushroom Steak with Chimichurri Sauce

Deliciously grilled portobello mushroom steak. Drizzled with freshly prepared Chimichurri sauce.

Before going vegan I used to hate mushrooms. I think it was the texture and not so much the taste. Is there something you didn’t like before going vegan and then afterwards you’ve grown to love it? If so, drop it in the comments below. But back to mushrooms, once I discovered meals like this portobello mushroom steak I’ve been hooked on mushrooms ever since. It is important to note though, cooking mushrooms lightly is the best way to ensure they remain a healthy part of your anti-inflammatory diet. Let’s Partii!

Gather the ingredients

For this recipe the main focus is on the portobello mushrooms but most of the ingredients are pulled out as we prepare the chimichurri sauce. This Argentinian inspired sauce is paired perfectly with these portobello mushroom steaks because it’s so light and flavorful.

Here’s what you’ll need to get started with this recipe.

• Portobello Mushrooms
• Kosher Salt
• Chopped Parsley
• Garlic
• Salt
• Ground Pepper
• Chili Pepper Flakes
• Fresh Oregano Leaves
• Shallot
• Vegetable Oil
• Red Wine Vinegar
• Lemon Juice

Prepare the Chimichurri Sauce

Next you’ll want to add all the ingredients minus the portobello mushrooms and kosher salt to a blender or food processor and lightly pulse. Be sure not to blend. I made this mistake the first time and it turned out too smooth. The desired texture for chimichurri is meant to be slightly chunky. Once adequately pulsed set aside until it’s time to serve with the lightly grilled portobello mushroom steaks.

Prepare the Portobello Mushroom Steaks

Now you’ll want to prepare the portobello mushrooms for grilling. Again, if you’d like to keep the anti-inflammatory properties of the mushrooms be sure to grill the steak lightly. To clean the portobello mushrooms simply wash the mushrooms and then dry with towel. Ensure you don’t wash the mushrooms until you’re ready to eat. If you wash them too far in advance your mushrooms might become waterlogged and moldy.

Once clean heat your grill and lightly brush the mushrooms with oil. Then sprinkle with kosher salt. Starting with the bottom side down grill the mushrooms over medium heat for bout 5 – 7 minutes. Then flip the mushrooms over and grill the other side for about 5 – 7 minutes.

Slice the portobello mushrooms when ready to serve, drizzle the chimichurri sauce on top and serve warm!

Portobello Mushroom Steak with Chimichurri Sauce

Portobello Mushroom Steak with Chimichurri Sauce

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Recipe by Sagen Jackson Course: DinnerCuisine: ArgentinianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

437

kcal

Deliciously grilled portobello mushroom steak. Drizzled with freshly prepared Chimichurri sauce.

Ingredients

• 4 4 Portobello Mushrooms

• 1 cup 1 chopped parsley (lightly packed, ideally, flat leaf “Italian” parsley)

• 5 cloves 5 garlic (minced)

• 1 teaspoon 1 salt

• 1/2 teaspoon 1/2 freshly ground pepper

• 1/2 teaspoon 1/2 chili pepper flakes

• 2 tablespoons 2 fresh oregano leaves (optional)

• 2 tablespoons 2 shallot (or onion, minced)

• 3/4 cup 3/4 vegetable oil

• 3 tablespoons 3 sherry wine vinegar (or red wine vinegar)

• 3 tablespoons 3 lemon juice

Preparation

• Add all the ingredients minus the portobello mushrooms and kosher salt to a blender or food processor and lightly pulse. Be sure not to blend. You want the sauce to be slightly chunky.
• Now prepare the portobello mushrooms for grilling. Again, if you’d like to keep the anti-inflammatory properties of the mushrooms be sure to grill the steak lightly. To clean the portobello mushrooms simply wash the mushrooms and then dry with towel. Ensure you don’t wash the mushrooms until you’re ready to eat. If you wash them too far in advance your mushrooms might become waterlogged and moldy.
• Once clean heat your grill and lightly brush the mushrooms with oil. Then sprinkle with kosher salt. Starting with the bottom side down grill the mushrooms over medium heat for bout 5 – 7 minutes. Then flip the mushrooms over and grill the other side for about 5 – 7 minutes.
• Slice the portobello mushrooms when ready to serve, drizzle the chimichurri sauce on top and serve warm!

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How do I make this into a well balanced meal?

You can easily pair this with leafy greens like arugula, spinach, kale, etc. Brown rice or quinoa as your whole grain and add another side of veggies like carrots, beets, or another colorful side.