Grilled Portobello Mushroom Steaks with Zesty Chimichurri Sauce

Name: Grilled Portobello Mushroom Steaks with Zesty Chimichurri Sauce
Prep time: 3 min
Cook time: 3 min
Total time: 55 min
Yield: 4
Cuisine: Argentine
Ingredients: 4 large portobello mushrooms, stems removed; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup red wine vinegar; 1/2 teaspoon red pepper flakes (optional); 1/2 cup olive oil (for chimichurri)

By Sophie Greene · 13 March 2025

3Prep min

3Cook min

55Total min

4Serves

ArgentineCuisine

EasyDifficulty

If you're looking for a plant-based dish that packs a punch, look no further than these grilled portobello mushroom steaks. They are hearty, satisfying, and bursting with flavor, making them an excellent choice for both vegetarians and meat lovers alike. The combination of smoky grilled mushrooms and vibrant chimichurri sauce is sure to elevate your meal. Imagine sitting down to a dinner that not only looks beautiful but also tastes exceptional. These portobello steaks are marinated to perfection, giving them a rich umami flavor that pairs perfectly with the fresh, herbaceous chimichurri sauce. Whether you're firing up the grill for a weekend barbecue or simply want a delightful dinner during the week, this recipe has got you covered. Delicious Grilled Portobello Mushroom Steaks - these grilled portobello mushrooms are a must-try for any occasion.

Ingredients

4 large portobello mushrooms, stems removed
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes (optional)
1/2 cup olive oil (for chimichurri)

Instructions

Prepare the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Marinate the Mushrooms: Place the portobello mushrooms in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes, flipping halfway through.
Make the Chimichurri Sauce: In a separate bowl, combine chopped parsley, cilantro, red wine vinegar, red pepper flakes, and olive oil. Stir well and set aside.
Grill the Mushrooms: Preheat the grill to medium-high heat. Grill the marinated mushrooms for about 5 minutes on each side, or until they are tender and have nice grill marks.
Serve: Plate the grilled mushrooms and drizzle generously with chimichurri sauce. Enjoy warm.

Cook’s tips

Marinate the mushrooms for at least 30 minutes to allow the flavors to penetrate deeply.
Ensure the grill is preheated to medium-high heat to get nice grill marks without burning.
Use a pastry brush to apply the chimichurri sauce generously before serving for even coverage.
If you don't have a grill, use a grill pan on the stovetop over medium-high heat.
Make the chimichurri ahead of time and refrigerate for up to a week for convenience.

Substitutions

Use soy sauce or tamari instead of balsamic vinegar for a different umami flavor.
Substitute parsley and cilantro with basil and mint for a different herb profile.
Use baby portobello (cremini) mushrooms if large ones are unavailable.
Replace red wine vinegar with apple cider vinegar or lemon juice.
For a spicier sauce, increase the red pepper flakes or add a chopped chili.

Storage & reheating

Store leftover grilled mushrooms and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat mushrooms in a skillet over medium heat or in the microwave, and serve with fresh chimichurri.