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Juicy Vegan Grilled Portobello Mushroom Steaks with Easy Chimichurri Recipe

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A quick and easy vegan recipe featuring juicy grilled portobello mushroom steaks paired with a fresh, tangy chimichurri sauce. Perfect for summer BBQs or cozy dinners, this dish delivers bold flavors and satisfying texture.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed and wiped clean
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin (optional)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, finely chopped
  • 1/2 cup fresh cilantro leaves, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt to taste

Instructions

  1. Clean the portobello caps by wiping them with a damp paper towel to remove any dirt. Remove the stems gently and optionally scrape out the gills with a spoon for a less intense flavor. Set aside.
  2. In a medium bowl, whisk together olive oil, balsamic vinegar, smoked paprika, ground cumin, minced garlic, salt, and pepper. Taste and adjust salt as needed.
  3. Place the mushroom caps in the marinade, turning to coat thoroughly. Let them sit for at least 20 minutes at room temperature or up to 2 hours in the fridge. Flip once halfway through marinating.
  4. While mushrooms marinate, finely chop parsley and cilantro (if using). In a separate bowl, combine herbs, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt. Stir well and refrigerate until serving.
  5. Preheat grill or grill pan to medium-high heat (about 400°F). Brush grill grates or pan with oil to prevent sticking.
  6. Place marinated portobello caps on the grill, gill side down first. Grill for about 5-6 minutes per side, brushing with leftover marinade occasionally, until tender and juicy with grill marks.
  7. Transfer grilled mushrooms to plates and spoon generous amounts of chimichurri over the top. Serve warm.

Notes

Marinate mushrooms for at least 20 minutes for best flavor. Flip mushrooms gently on the grill to avoid tearing. Chimichurri tastes better after resting a few hours or overnight. If grilling is not possible, roast mushrooms at 425°F for 15-20 minutes as an alternative. Avoid overcooking mushrooms to keep them juicy.

Nutrition

Keywords: vegan, grilled portobello mushrooms, chimichurri, plant-based, gluten-free, easy recipe, summer BBQ, healthy

Find it online: https://sizzlesprout.com/juicy-vegan-grilled-portobello-mushroom-steaks-with-easy-chimichurri-recipe/