Grilled Chimichurri Portobellos

Why You’ll Love This Recipe

• Packed with fresh, vibrant chimichurri flavor.
• Portobello mushrooms provide a hearty, meaty texture.
• Naturally vegetarian and easy to make vegan.
• Perfect for grilling season and outdoor gatherings.
• Quick and easy to prepare.
• Versatile enough for mains, sides, or sandwiches.
• Healthy and loaded with fresh ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large portobello mushroom caps
• Olive oil
• Salt
• Black pepper

For the Chimichurri Sauce:

• Fresh parsley, finely chopped
• Fresh cilantro, finely chopped
• Garlic, minced
• Red wine vinegar
• Olive oil
• Lemon juice
• Red pepper flakes
• Dried oregano
• Salt
• Black pepper

Directions

1. Clean the portobello mushrooms and gently remove the stems.
2. Brush both sides of the mushrooms with olive oil and season with salt and pepper.
3. In a bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, oregano, salt, and black pepper to make the chimichurri sauce.
4. Allow the chimichurri to sit for at least 10 minutes so the flavors can blend.
5. Preheat a grill or grill pan to medium-high heat.
6. Place the mushrooms gill-side down on the grill and cook for 4–5 minutes.
7. Flip and continue grilling for another 4–5 minutes, or until tender and lightly charred.
8. Transfer the mushrooms to a serving platter.
9. Spoon the chimichurri sauce generously over the grilled mushrooms.
10. Allow the mushrooms to rest for a few minutes before serving.
11. Serve warm as a main dish, side dish, or sandwich filling.

Servings and timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Resting Time: 10 minutes
• Total Time: 35 minutes

Variations

• Add crumbled feta cheese for a Mediterranean-inspired twist.
• Use basil in place of some of the parsley for a different herb profile.
• Include finely diced shallots in the chimichurri.
• Top with sliced avocado for added richness.
• Serve on toasted buns as a vegetarian burger.
• Add grilled bell peppers or onions as a topping.
• Use balsamic vinegar instead of red wine vinegar for a sweeter flavor.

Storage/Reheating

Store leftover grilled mushrooms and chimichurri separately in airtight containers in the refrigerator for up to 3 days.

To reheat the mushrooms, warm them in a skillet over medium heat or in a 350°F (175°C) oven for 8–10 minutes. Add fresh chimichurri after reheating for the best flavor and texture.

The chimichurri sauce can be refrigerated for up to 5 days and often becomes even more flavorful after a few hours.

FAQs

What are portobello mushrooms?

Portobello mushrooms are mature cremini mushrooms known for their large size, dense texture, and rich, earthy flavor.

Can I make the chimichurri ahead of time?

Yes. Chimichurri can be prepared a day in advance and stored in the refrigerator.

Do I need to remove the mushroom gills?

No. Removing the gills is optional and mostly a matter of preference.

Can I cook these mushrooms indoors?

Absolutely. A grill pan or cast-iron skillet works very well.

Is this recipe vegan?

Yes. The recipe is naturally vegan as written.

How do I prevent mushrooms from becoming soggy?

Avoid overcrowding the grill and cook over medium-high heat to encourage moisture evaporation.

What can I serve with Grilled Chimichurri Portobellos?

Rice, quinoa, roasted vegetables, salads, or grilled corn all make excellent side dishes.

Can I use other mushrooms?

Yes. Large cremini mushrooms can be used, although portobellos provide the heartiest texture.

How long should I marinate the mushrooms?

Marinating is optional, but letting them sit with olive oil and seasonings for 15–30 minutes can enhance the flavor.

Can I use only parsley in the chimichurri?

Yes. Traditional chimichurri is often made primarily with parsley, so using only parsley works perfectly.

Conclusion

Grilled Chimichurri Portobellos are a simple yet impressive dish that highlights the rich, smoky flavor of grilled mushrooms with the bright freshness of chimichurri sauce. Easy to prepare and packed with vibrant ingredients, they make a wonderful vegetarian entrée, side dish, or sandwich filling. Whether you’re hosting a barbecue or preparing a quick weeknight meal, these flavorful mushrooms are sure to be a hit.

Grilled Chimichurri Portobellos

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Grilled Chimichurri Portobellos combine smoky, tender portobello mushrooms with a bright and herbaceous chimichurri sauce. This flavorful vegetarian dish works beautifully as a main course, side dish, or sandwich filling.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grill
• Cuisine: Argentinian
• Diet: Vegan

Ingredients

• 4 large portobello mushroom caps
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Clean the portobello mushrooms and gently remove the stems.
2. Brush both sides of the mushrooms with olive oil and season with salt and pepper.
3. In a bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, oregano, salt, and black pepper to make the chimichurri sauce.
4. Allow the chimichurri to sit for at least 10 minutes so the flavors can blend.
5. Preheat a grill or grill pan to medium-high heat.
6. Place the mushrooms gill-side down on the grill and cook for 4 to 5 minutes.
7. Flip and continue grilling for another 4 to 5 minutes, or until tender and lightly charred.
8. Transfer the mushrooms to a serving platter.
9. Spoon the chimichurri sauce generously over the grilled mushrooms.
10. Allow the mushrooms to rest for a few minutes before serving.
11. Serve warm as a main dish, side dish, or sandwich filling.

Notes

• Traditional chimichurri can be made using only parsley if preferred.
• Add sliced avocado or grilled vegetables for a more substantial meal.
• Serve on toasted buns for a flavorful vegetarian burger.
• Store mushrooms and chimichurri separately for best texture.
• Chimichurri can be prepared up to 1 day in advance.
• Use a grill pan or cast-iron skillet if outdoor grilling is unavailable.

Nutrition

• Serving Size: 1 mushroom
• Calories: 210 kcal
• Sugar: 1 g
• Sodium: 420 mg
• Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg