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.
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.
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.
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!
Note: recipe updated 04/28/21 to address reader issues with flavor balance and excess marinade.
Portobello Steaks with Avocado Chimichurri
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 Salad, Pear 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
*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
Elizabeth Moran says
Whoa!! Incredible and so flavorful! Would be incredible with mashed potatoes but I served it with asparagus and sourdough toast! I highly recommend it!
Yum, love your serving ideas! We’re so glad you enjoyed the flavors of this one. Thank you for sharing, Elizabeth! xo
Susan says
Do you need to scrape the mushroom gills out? I thought you needed to do this for portabellos as the gills are bitter.
Nope! We don’t find them to be bitter. Perhaps if the mushrooms are getting older the gills turn bitter?
Randi Steckler says
Thanks so much for this yummy recipe! I followed it loosely and made changes. I made the mushroom marinade ( I didn’t have any steak sauce so I used Worcestershire sauce) I marinaded sliced portobello and shiitake mushrooms, then roasted them. For the chimichurri I only had 1/2 cup of parsley and subbed beet greens. I added some sliced small multicolor tomatoes, nutritional yeast. I used half the salt and pepper. It was all piled on a cauliflower pizza crust and baked. It was really unique and delicious!
Love your creativity with the recipe, Randi! Thank you for sharing! xo
Beth Martin says
This one of my all time favorites! I make it regularly and it’s always delicious!
Amazing! We’re so glad you love this recipe, Beth. Thank you for sharing! xo
Rose says
Hi :) If I make the chimichurri (without putting in avocado) can I store in the fridge for serving later? If so do I need to store it in any particular way, and how long does it keep? Thank you
Hi Rose! That should work! We would store it in an airtight container for about a week!
Hannah Friesenhahn says
This was delicious!! The sauce is incredible! I used 2 tbsp of balsamic in the marinade and subbed cilantro for parsley bc I had it. SO good! Thank you 😊
Lovely! Thanks so much for sharing, Hannah! xo
Ashley says
This is probably my favorite grill recipe. I come back to it many times per summer. It is so incredibly flavorful. I make it for Omni guests when they’re over.
Amazing! Thanks so much for sharing, Ashley! xo
Marian says
This was absolutely fantastic – and fun to make! It was a huge hit with my husband, who had just finished a grueling all-day hike in the mountains. I served it on a bed of red quinoa, with broccolini, roasted sweet potato and a very simple tossed green salad. I omitted the optional (vegan) steak sauce from the marinade, mainly because it’s not something I’ve ever used. Oh, and although I did cut off the very thick mushroom stems, I did not discard them – I sliced them lengthways, marinaded and cooked them along with the mushroom caps and they were irresistible! Thank you for this wonderful recipe!
Amazing! Your pairings sound especially delicious, Marian. Thank you for the lovely review! xo
Deborah Sarno says
This made a wonderful Mother’s day brunch. I paired this with your lemony Quinoa and white bean salad! Thank you!
Ooo yum! Thanks for the great review, Deborah!
Kristi Lane says
I have made this several times and my husband and I absolutely love it! The flavor of the mushroom is so good, then adding guacamole gives it a whole new taste. One of my favorite portabello receipe.
We’re so glad you both enjoy it, Kristi. Thanks so much for the lovely review! xo
s says
Made this today for lunch – it was wonderful! I served it with your apple pecan salad as you suggested, and they were both lovely.
We’re so glad you enjoyed them! Thanks so much for sharing! xo
Ellie says
Made this recipe tonight for my partner and I and oh my god it was so good! We are both vegan but the marinade and texture of the portobello mushroom was amazing, very reminiscent of a melt in your mouth steak. As for the chimichurri, don’t skip the avocado – it was an amazing addition and we were pleasantly surprised! I will definitely be adding this recipe into our rotation.
Woohoo! Thanks so much for the great review, Ellie. So glad you both enjoyed!
Christin says
Wow! I just made this for dinner & it turned out phenomenal. I used cilantro vs. parsley & served with cauliflower rice. Thank you for a delicious dinner. Xoxo.
Yay! So glad you enjoyed, Christin. Thanks for the great review!
Marcos says
I love this recipe; thank you very much! It’s tangy, tasty and also quick and easy to make. I’ll definitely be making it again – perhaps with the vegan steak sauce next time. Enjoy, everybody!
We’re so glad you enjoyed it! Thanks so much for sharing, Marcos!
Jennifer says
I have made this several times and my family totally loved it. I have adjusted the ingredients a lot depending on what I have on hand regarding the shallot/onion or balsamic/apple cider vinegar, also the amount of black pepper and red pepper flakes. I have not tried it with the vegan steak sauce, but I plan to do it soon. To me, 3 tbsp of Balsamic vinegar for 3 portobellos is too much acidity, the flavor comes out too strong, so this is what I adjust the most. But the overall composition is just fabulous, you just have to adjust it to your own preferences. I cook the portobellos a little bit longer, carefully because they shrink. This is a recipe that stays in your meal plan and the more you do it the easier and faster and more delicious it gets. Enjoy!
Amazing! Thanks so much for the wonderful review, Jennifer. We’re so glad you and your family enjoy it!
Isabelle says
This recipe is sooooo good! I cooked them a bit longer and they were crispy and so tasty!
Thanks so much for the lovely review, Isabelle. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
David Pease says
Perfect recipe. We prepared the recipe as offered, opting for a hot cast iron skillet instead of a grill. Follow this recipe to the letter and you will not be disappointed. We paired it with roasted vegetables: potato, broccoli, and okra. Absolutely delicious!
Yum! Thanks so much for the great review, David! We’re so glad you enjoyed!
Darlene says
This was excellent! I used soy sauce instead of Balsamic, as I don’t care for Balsamic. I also, put a small bit of liquid smoke. It was so tasty! I will absolutely make again.
Lovely! Thank you for sharing, Darlene! xo
Linda Doherty says
This was absolutely awesome! 5
Yay! We’re so glad to hear it, Linda! xo