Portobello Steaks with Avocado Chimichurri

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Bowl with Grilled Portobello Steaks topped with Avocado Chimichurri for a vegan grill recipe

Friends, welcome to grilling season.

I know what you’re thinking. Here we go with the fake meat substitutes and crumbly veggie burgers (see my Grillable Veggie Burgers here!).

But not so fast! Here’s my new, go-to plant-based option: Grilled portobello mushrooms in a saucy marinade with spicy avocado chimichurri.

Yeah, yum.

Marinating mushrooms for Grilled Portobello Steaks

This recipe is inspired by my absolute favorite veggie burger at the moment.

They take about 30 minutes and are insanely easy to make. Just marinate, make your chimichurri, grill the mushrooms, dig in. It’s go time.

Whisking together ingredients for Avocado Chimichurri

When I was first conceiving this recipe, I thought chimichurri* – a citrusy, classic “steak” sauce with loads of parsley – would be a perfect pairing. And when I tasted it, I knew something was missing. Avocado to the rescue for seriously buttery texture and loads of nutrients.

Oh avocado, what can’t you do?

*Note: learn more about chimichurri and its Argentinian origin here.

Cooking Portobello Steaks in a cast iron skillet for a healthy plant-based summer meal

These steaks are great on the grill or on the stovetop! I personally prefer a cast iron skillet since the entire surface gets browned and caramelized.

I hope you LOVE these steaks! They’re:

Hearty
Flavorful
Zesty
Herby
Buttery from the avocado
Extremely nutritious
& SO easy

This is the perfect option for all your summer grilling needs. They’re great on their own but would also pair well with salads, mashed potatoes, or cooked quinoa, millet, or rice.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Using a fork to cut into a Grilled Portobello Steak with Avocado Chimichurri

Note: recipe updated 04/28/21 to address reader issues with flavor balance and excess marinade.

Portobello Steaks with Avocado Chimichurri

Grilled, marinated portobello steaks with a spicy avocado chimichurri sauce! An incredibly hearty and flavorful 30-minute plant-based meal!
Author Minimalist Baker
Print
Plate with two Portobello Steaks topped with Avocado Chimichurri
4.84 from 143 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Course Entree
Cuisine Argentinian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

MUSHROOMS*

  • 3 large portobello mushrooms (stems removed, wiped clean)
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 3 cloves garlic (minced)
  • 1 Tbsp steak sauce (optional // vegan friendly, like A1)

CHIMICHURRI*

  • 1 ½ cups finely chopped parsley (either kind will work, but flat leaf Italian parsley is best)
  • 2-3 cloves garlic (minced)
  • 1 medium shallot (minced // 1 shallot yields ~1/4 cup chopped)
  • 1/4 tsp red pepper flake
  • 2 Tbsp olive oil (extra virgin when possible)
  • 2 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
  • 1/2 tsp each sea salt and black pepper
  • 1 small ripe avocado (cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!)

Instructions

  • Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
  • In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
  • Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
  • In the meantime, prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Add avocado and toss to combine. Set aside.
  • Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
  • To serve, top portobello steaks with avocado chimichurri. This makes a great standalone meal, but would also pair well with my Pecan Apple SaladPear Walnut Salad, or Vegan Mashed Potatoes! They would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.

Video

Notes

*3 cloves of garlic yield ~1 ½ Tbsp minced garlic.
*Chimichurri sauce loosely adapted from Bon Appetit.
*Mushroom marinade adapted from my Portobello Mushroom Burgers!
*For added protein, top with toasted pumpkin seeds or serve with cooked quinoa, millet, or brown rice!
*Nutrition information is a rough estimate calculated without optional ingredients

Nutrition (1 of 3 servings)

Serving: 1 portobello steaks with sauce Calories: 297 Carbohydrates: 16.4 g Protein: 4.3 g Fat: 25.6 g Saturated Fat: 3.5 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 17.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 424 mg Potassium: 794 mg Fiber: 5.7 g Sugar: 6.2 g Vitamin A: 2596 IU Vitamin C: 50.5 mg Calcium: 69.8 mg Iron: 2.9 mg

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  1. James Hoyland says

    Just had this as a sandwich in toasted whole-wheat oat bread. I sliced the portobello before marinading. Absolutely delicious!

  2. Lee y z says

    Tried this recently for a vegetarian guest for dinner. She loves it so much that she asks for the recipe the next day. Yum

  3. Kianga Kearney says

    I love this recipe as I am a huge fan of the portobello. However, what can I use as a sub for the avo as I am severely allergic to avo? I can’t even mess with touching it in any form.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I think that could work, but overall, it would be quite a different recipe. If you give it a try, report back on how it goes!

  4. Akila Agatheeswaran says

    Hello!! It is the simplicity of recipe that blows my mind!! Just tried the recipe yesterday night. It was delicious….so far the best mushroom grill I have ever tasted. I used the test of marinade for salad dressing & as a marinade for roasting potatoes. The marinade is very versatile. Thank you for the healthy & delicious recipe:)

  5. Carol says

    I’m not vegan or vegetarian, just trying to decrease the amount of animal protein I consume and with recipes like this I won’t miss the meat at all! Fantastic flavors with the caramelized balsamic and the avocado balances out the acidity of the chimichurri perfectly. I loved everything about this easy to prepare dish! Can’t wait to explore more of your recipes!

  6. Liz says

    I pan seared them because I lack a grill pan, but this was absolutely delicious!! The ends taste just like steak pieces which my husband and I have been missing since our switch to Vegan so this is the most delicious trade off. Thanks!!

  7. Carolyn says

    Something different, and so much flavor! Made this for me and my husband and the marinade was on point. For 2 people I would cut the shallot and garlic in half but leave the rest of the chumichurri recipe the same. Used 1 avocado for each of us and I think it worked great with 2 mushrooms. Made quinoa which worked well or a green salad on the side would be nice!

    Great recipe and a fun way to cook with portobellos!

  8. Theresa says

    My husband and I made this tonight. I didn’t change a thing and it was amazingly delicious! This goes into our most favorite recipe box! Thank you so much for sharing!

  9. Erica says

    OMG – these are like vegetarian crack! I had some portabellos in the fridge waiting for creativity to strike. Thank goodness yours showed up first. I was too hungry to wait for grain to cook, so I toasted ciabatta buns and made sandwiches – heavenly, scrumptious, lush sandwiches. These were extremely satisfying and flavorful beyond belief. Thank you!

  10. Vedrana says

    This is VERY delicious and light meal that is easy to follow. Well-written, clear recipe.
    It’s also easy to add other things like pasta, spinach, and tomatoes to it and make it fuller and even more nutritious if you wish. I made this for the first time for 5 people (big risk haha) and it worked out GREAT, the recipe is well-written so it was easy to follow without frustration or confusion in my opinion.
    I didn’t have pepper flakes so I used hot peppers, finely chopped them up, and made non-spicy and very spicy versions for different friends I was feeding, it was awesome. :D :D
    I think it took me longer than it should have to make it so I don’t think it’s something you can rush (especially if you don’t have a quick way to finely chop all the vegetables) but I expect it will go faster in the future.

  11. Anuschka says

    I didn’t have avocado so I used bits of mango and that ended up being DELICIOUS. First recipe of vegan food that I made and the first time in a LONG LONG time that I said ‘i want a lot more’. YAY.

  12. Raquel says

    I was just talking about you and your amazing recipes tonight as my husband and I sat down to indulge in these “steaks” – I was remarking how amazing it is that you can make recipes that are so simple and healthy, yet have so much complex flavor! We ate these with your crispy oven fries and it was a hit!

  13. Staci says

    The smoked paprika, cumin, and balsamic didn’t play well together. A simple marinade of olive oil, garlic, salt & pepper would’ve complimented the chimichurri much better.

  14. Kay says

    This was so delicious! I marinated the mushrooms in a zip bag, and when they were done, I tossed trimmed green beans in the remaining marinade. Grilled the marinated mushrooms & green beans and fingerlings (salt and oil) outside. Yum!!! I left the avocado (and accidentally the red pepper) out of the chimichurri, and it was still fabulous!

  15. Divya says

    Made this for dinner tonight with mashed potatoes and a kale caesar salad. It was delicious! We don’t own a BBQ (or a backyard for that matter) so I broiled them in the oven. Still wonderfully tender and flavourful! I didn’t want to throw out any of the remaining marinade so I ended up making eggplant steaks with the remaining goodness :) Looking forward to leftovers for lunch tomorrow!

  16. Jess says

    Just finished making and devouring this meal! My husband and I couldn’t stop mmm-ing the entire time. The chimmichuri sauce added an extra delicious layer to this meal.

  17. Cassandra says

    My teenager wanted to grill something today, but she didn’t want meat. (Hurrah!) We found your recipe and put my husband to work on the grill. He suggests waiting until the ‘bellos are slightly perspiring before flipping them over. Speaking of flipping, they were flipping good! We will definitely make these again, no substitutions needed. Thank you!

  18. Rhonda Einstein says

    Made this for my husband and I tonight. It was delicious. This one will be a regular. Thank you so much for your recipes. Everyone I have tried has be been delicious.

  19. Isabella says

    I just made this tonight!! My fiance and I loved this recicipe. I’ve made a few of your recipes so far and have thoroughly enjoyed every one. :-)

  20. Rebecca says

    Listen to Dana about the 5 minute marinade! I was trying to get a jump on food prep so I let those poor babies soak overnight in the marinade. The flavor was still excellent, but you better love balsamic.

  21. Shawna says

    This was fantastic – we subbed cilantro for the parsley for the chimichurri because that’s what we had on hand and it was perfect. Super fast and easy to make, and really delicious! Thank you for another great recipe!

    • Phillip says

      I subbed cilantro for parsley too! It paired so well I don’t think I’ll ever get to try the actual recipe. 5/5

  22. Andrea says

    This is my new favorite recipe! These are SOOOO yummy! Thank you for coming up with this delicious dinner idea!

  23. Nicole M says

    I made these today and OMG they are delicious!! I’ve never been a fan of mushroom so but since I’ve stopped eating meat, it seemed like a good alternative. They were so juicy and so flavorful (I opted in for the A1 sauce). The only thing you have to be careful about is making sure you chop the parsley up very fine for the chimichuri. I didn’t and the taste is a little overpowerful. I grilled these babies up with some fresh asperagus and I’m still licking it off my fingers! I can’t wait to try another recipe!!

  24. Sabphilly says

    this was awesome!! so tasty! i bought everything at Jons (LA Grocery store) and for 4 portions it would less then 15$! great recipe and easssssy!

  25. Sheila says

    I made this as written using black current balsamic vinegar. It was fantastic! The chimichurri was the perfect accompaniment – thanks for your creativity.

  26. Savannah says

    Many recipes say that the gills are supposed to be removed from portobella mushrooms before cooking. Do you think it’s necessary? Do you know why they suggest it?

  27. LaReine @veganlala says

    I made this last night for St. Paddy’s and it’s was amaze balls! I have so much marinade left over and I didn’t want to throw it out cuz it so damn good! Any ideas what to make with leftover marinade?

  28. Stacey says

    Made this tonight. Amazing! So glad to find this recipe. Never been a big fan of portobello mushrooms, but I am now!

  29. Sara Bingham says

    This was a truly delicious recipe, and my meat-eating husband really enjoyed it. I had not really cooked a portabello mushroom before – the marinade made it very tasty. Thank you for your many great recipes. I am getting ready to order your cookbook from Powells.

  30. Yolanda Artis says

    Hi Dana,

    My name is Yolanda and I made this today for my family. I have severe Anemia and I am always trying to find foods that not only help my health but that are super tasty for the family as well. I loved this so much that I actually used the left over marinade for some button mushrooms and let those soak it all up and ate them as is. Thanks and please keep sending get recipes!

  31. Lindsay Tepper says

    I made these tonight for my meat-loving husband. His response? “Will you make these once a week?” They were THAT delicious!

  32. Kate says

    Great recipe to add to our mix! Paired with brown rice the first night but the hubby put a tad too much garlic (and we LOVE garlic) so the second night we thinly sliced the mushrooms and put it all on open face french baguette. The chimichurri avocado mixture paired so nicely with the bread, we loved it!

  33. Bianca says

    It’s one of my favourites!
    I make it with crispy mash potatoes and corn on the cob!
    The chimchurri is brilliant! I always double it. I add regular mushrooms when sautéing the portobello mushrooms.

  34. Shannon says

    I made this as part of our Christmas dinner (it’s summer in Australia!) and it was delicious! I doubled the marinade for about 8 mushrooms, but the chimichurri was plenty as is.

  35. Marilyne says

    I made these yesterday, it was delicious! The avocado chimichurri was really something!! I sliced the portobello in one-inch strips, otherwise followed the recipe to the letter. 5/5!!

  36. christine says

    Too sour! 3 tablespoons vinegar and all that balsamic! Awful! Not the 5 star meal I was expecting from all of these rave reviews!

  37. Vicki says

    This is one of my favorite Minimalist Baker recipes! Love it. Quick question: Do you add any cooking spray to the skillet and/or do you cover it with a lid when it’s cooking on both sides?

    Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We didn’t but feel free to use a little oil or cooking spray if you’re worried about it sticking in the pan, and we did not cover it with a lid!

  38. R M says

    I made this tonight, it was delicious. I am vegetarian, my husband is not, and he doesn’t love mushrooms, but he gobbled this up. Keep up the good work! Every recipe of yours I have have made I have truly loved! Thank you!

  39. Deborah says

    Hot damn, this recipe is out of control DELICIOUS. Wild. Still trying to absorb how great my meal was. Those roasted pumpkin seeds were a perfect addition, my family was in love. 11/10.

  40. Lisa says

    I found this recipe tonight while trying to figure out what to do with my portobello mushrooms for dinnerand I made it with some substitutes bc I didn’t have everything. I used basil for the sauce since I didn’t have parsley and it turned out great! The avocado was the perfect touch!

  41. Laura says

    This is amazing! I like my food to be really spicy so I threw in a couple of jalapenos, but other than that I made it exactly as directed. I’m not usually a fan of mushrooms, but this is delicious!

  42. Irene says

    Delicious! It’s like you read my mind!!! I had it in mind to make Portabello with Chimichuri this week and what pops up on my feed but this recipe! Dana, you never fail

  43. Mercedes says

    I’ve made this twice and it’s delicious each time… On the second try I substituted cilantro for the parsley and it was just as great. I’ve served the grilled mushrooms on ribboned, raw zucchini… Super. Thanks!

  44. Maya says

    This is absolutely delicious! My fiancé and I recently discovered your blog and have been really happy with your recipes (we made about 4 dishes so far). We made this dish with mashed potatoes and it was a super legit Friday-night dinner :) We’re both vegan and really enjoy the complexity of flavors!

  45. Taylor J says

    Working on incorporating more veggies and less meat into my diet – this recipe was incredible! That avocado chimi really sealed the deal. Paired with a light salad, and made my night.

  46. DatNolan says

    Simply amazing balance of flavors. I was really questioning the marinade as I cooked, but my oh my did the mushrooms were perfectly balanced by the AVOCADO CHIMICHURRI.

  47. Deborah says

    I made this for my family. I absolutely loved it, my daughter didn’t care for the Italian parsley but wanted the recipe to share with her vegetarian friends. She suggested maybe using basil instead. Since I absolutely love basil and I have it growing in my garden I will give it a try next time. This is a must keep recipe, so yummy with so much flavor. I made red quinoa with broth and a salad to go with it. Great meal.

  48. Heidi says

    I made this for dinner last night. Yummers! I am noshing on the leftovers for lunch today. It is great cold! All the flavors blended together nicely over night. I substituted lime juice for the lemon juice and it works just fine. I will definitely be making these again!

  49. Ginger says

    Absolutely Awesomeness!! Super simple but feels decadent as your eating it. I doubled the marinade because the portobellos I bought were ginormous and I doubled the avocado in the Chimichurri just because I had 2 on hand. My husband devoured it and couldn’t stop eating the Chimichurri. This recipe is a keeper in our household. ?

  50. Patrizia says

    Thank you so much. I have tried all sort of bean burgers, patties and the like, all quite nice but I was really looking for something…like this! I have been vegan for just a couple of months and at first I was concerned that I would have missed all those things I was so used to (I am Italian, just to help things, you know…) but, no, I was so wrong, thanks to recipes like yours I have realised how much I was actually missing out and how delicious vegan, simple food can be. So thank you very much!

  51. Lynn Cole says

    OH sweet Heavens!
    This recipe is off the charts. It is the perfect replacement for those who might be missing a good steak. The flavors are incredible.
    My man is a huge carnivore. He loves his steaks. He loved this recipe!
    He even had the leftovers for breakfast!
    Yummmm, a real keeper.
    I am new to this site and after this recipe, I went and ordered both your cookbooks.
    Tank you for letting vegan food be so exciting!

  52. Melanie says

    actually I made the mushrooms only for myself for a party last weekend but ended up eating mostly bread and ketchup because all the other guests (even those that usually deny any vegetables a place on the grill) simply loved them. I will definitely keep that recipe, thanks!

    I used the exact amount of marinade for 400 g Portobellos (they were not as big as yours, though) PLUS 250 g Oyster Mushrooms, and there was still 2/3 of the marinade left, so we tried it on eggplant and Zucchini the next day. Works fine, simply delicious. We all loved it.

  53. Diane says

    Is there a way to cut way down on the oil and still make this recipe delicious? The fat content was way to high for me. Thanks

  54. Kristen says

    I made this tonight, and it did not disappoint. The marinade was delicious and paired really well with the chimichurri. Thanks for the great recipe!

  55. Jessica says

    YUM! We made these last night for dinner and I could eat that chimichurri on EVERYTHING all summer. I was quite hungry so I had mine on a bed of spinach with a little bit of the marinade as dressing. Divine.

    I am going to try the marinade on all sorts of things this summer!

  56. Jessica says

    I cannot find words to describe the party going on in my mouth! You hit this one out of the ballpark!

    Grocery store had no Portobello mushrooms, so I used a big carton of Baby Bellas instead. Let them marinate a good long time while I had other things cooking and they were just perfect. Topped with a dollop of the chimichurri, popped it my mouth and WOW! Five stars, Dana. Five stars!

  57. Alicia says

    I made this last weekend and WOW it was so good. I made it with your mashed potatoes (as suggested) and some grilled cauliflower. I can’t explain how much this tasted like a steak dinner. Because I was preparing other things, my mushrooms marinated for quite a while (maybe 20 minutes) and they were SO flavorful. And the chimichurri is an amazing complement. Thank you for this recipe! It’s definitely going to be a summer staple for me. :)

  58. Bonnie says

    Made these the other night and they turned out great! Only thing I will do differently next time is one less clove of garlic in the chimichurri sauce as I found it to be a bit overpowering, but otherwise very delicious. I took the same shortcut as some others who commented and used the blender for the chimichurri and stirred the avocado in at the end, which worked great. Also added a little cilantro for good measure. When marinating the mushrooms, I ended up just putting them in the dish upside down (so they became like a bowl) and just poured the marinade right into them to soak. Tons of flavor!

    PS – I just used the leftover chimichurri sauce on smashed chickpeas over arugula and toasted sourdough bread, so good!

  59. Annie says

    I made a modified version of the chimichurri to serve over sauteed mushrooms and squash with rice – AMAZING. Since I am lazy I just put everything in the food processor whole including a jalapeno instead of red pepper flakes and some extra cilantro that I had, and then stirred in the avocado at the end. And then I at the leftover chimichurri on chips! So good!

  60. Foruzan says

    Hi Dana I made these last night and it was great! Everyone loved it. I love your style and taste in food??

  61. Sarah | Well and Full says

    I love love love portobello steaks! And it was so genius to add in the pairing of chimichurri, Dana!

  62. Samantha says

    This was excellent! Great, easy recipe for one too. I only had curly parsley on hand, so I whorled my chimichurri in the food processor for a minute to create a smoother consistency before stirring in the avocado chunks. I also marinaded my mushroom for about 30 min. (I found one the size of dinner plate!) Overall, everything came out great!

  63. Julie W says

    I made this for dinner tonight and it was a huge hit! The portobellos were amazing and the chimichurri sauce was delicious. I paired it with roasted lemon garlic asparagus and an old fashioned to drink. Basically, best meal ever. Thanks Dana!!

  64. Mavis says

    I love grilled Portobello Mushrooms. The chimichurri was fabulous. Will definitely be making this again.

  65. Lindsay @ The Live-In Kitchen says

    Simple is the best! Definitely gonna try these with some garlicky mashed potatoes or rice.

  66. Krysten (@themomnoms) says

    I was a vegetarian for most of my life, I used to love making portobello, but since I’ve started eating meat, I completely forgot how succulent and amazing these fungis could be!
    I can’t wait to try this recipe!

  67. Krystal says

    After having this for dinner tonight I kept saying “and to think, this was just sitting in my email today!”. This is so so good. Not one element stood out because they all complemented each other so well. Seriously so good. Thank you!
    I paired it with an ancient grain mix and done baby broccoli.

  68. Alexa says

    I had a dish like this in a vegan fine dining eatery that completely changed how I viewed food. Thank you so much for sharing recipes that are outside of the box and delicious!!! I can’t wait to make this like once a week now!

  69. Noreen says

    Admittedly, I’ve always been disappointed whenever I tried portabello mushrooms. They never seem to have that meaty texture that everyone says they do. But this recipe turned out great! I didn’t have any balsamic vinegar on hand so I substited vegetable broth instead. And it still carmelized as promised.

    I enjoyed it so much that there weren’t any left overs so off to the store I went to buy more mushrooms to make for tonight!

    Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Next time try it with balsamic – it really makes the dish in my opinion!

  70. Madeleine says

    Love mushrooms, love avocado, love grilling things, this is perfect! Thank you so much for sharing!

  71. Caroline says

    I love this idea! Chimichurri is AMAZING. I would grill some eggplant with the mushroom for extra veggies and deliciousness. Your recipes are all incredible. You’re a real inspiration for food bloggers starting out (like me)!

  72. Jessica Fox says

    Made a variation of this tonight for dinner with grilled eggplant. Very yummy! Loved the addition of the avocado in the chimichurri!

  73. Emilie @ Emilie Eats says

    When I saw this recipe in my inbox, my jaw literally dropped. SO mouth-watering!! I am so obsessed with chimichurri, and I’m sure the avocado takes it to a new level. Thanks, Dana!

  74. Megin says

    I had to go out today and get the ingredients to make this for tonight! I’m serving the mushrooms on a bed of grilled lettuce , grilled corn, finely sliced fresh fennel and grape tomatoes. And topping it off with the chimichurri. Thank you for the recipe!

  75. Cassie says

    These look so much better than any other steak I’ve seen! Could you sub the mushrooms for eggplant and use the same marinade?

  76. Kristi Rimkus says

    Terrific idea to add avocado to chimichurri – so fresh and a great balance for your mushroom steaks.

  77. Nicole says

    These sound delicious! I’m going to definitely try these this summer when we have our new porch and grill out. Thank you for sharing!

    • Tom ~ Raise Your Garden says

      Well….it looks like this is my job….grilling man here. Wife puts me in charge of grilling Makes me feel important and veggie grilling is a skill I need to develop. Looks scrumptious.

  78. The Girl In The Purple Sweater says

    Beautiful! I was wondering what I would cook for my children tonight.
    I’ll try your chimichurri with peppers (because I’ve got lots of red peppers in my fridge and no mushroom today ;-))

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Marlene, the chimichurri will hold up for meal prep, but the mushrooms are best served fresh. Hope that helps!