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:

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
Plate with two Portobello Steaks topped with Avocado Chimichurri
4.84 from 140 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



  • 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)


  • 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!)


  • 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.



*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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My Rating:

    • Support @ Minimalist Baker says

      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

  1. 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!

  2. 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.

  3. VICKY says

    Oh its so nice to see a recipe inspired in my home country! I want to make this! Would it work to grill the mushrooms instead of the cast iron? thanks!

  4. marcy youker says

    great recipe love mushrooms and this recipe is easy and very flavorful, perfect for a small household or you can double it, thanks a lot.

  5. Marie says

    I think this recipe is dang near perfection! I’ve made it several times but tonight I used 2 small packs of sliced baby bellas (so I doubled the marinade) and also cooked up chopped asparagus, and served it over farro. Could not get enough! This will be a summer staple :)

    • Support @ Minimalist Baker says

      Sounds delish! Thanks so much for the lovely review and for sharing your modifications, Marie!

  6. Victoria says

    I made this for NYE and it was absolutely amazing, I can’t believe why I haven’t tried it before! (actually I’m cooking this today again) 10/10

  7. Laurie C. says

    We originally made this as a dinner option for a vegan friend. He loved it, as did everyone else. The very brief marinating time is key – too many times, the mushrooms are saturated, soggy, and the marinade overwhelms the dish. This is PERFECTO! Thanks so much!

  8. Emily says

    Thank you for all the amazing recipes. Every time I google a meal you always have the best options with ingredients and steps that just make sense. Thanks for the ideas!

  9. Dawna Hankins says

    I love your recipes. I have made this recipe 3-4 times so far. I would like to share your website as a resource on my website if that is ok? I am not widely known, but I tell clients about you. Thank you! Dawna

    • Support @ Minimalist Baker says

      Hi Dawna, we’re so glad you enjoy our recipes, including this one! Thank you for sharing! You can find our sharing guidelines here.

  10. Stephanie says

    I have made this numerous times and just love it! I’ve recommended to several of my friends and they’ve enjoyed it too.

  11. Conni says

    So fabulous! I’m loving this because my version cut the sodium in half, and that’s a super meal for my restricted diet. It took me a bit longer to prep because my portobello was gigantic. I peeled it, removed the gills, and sliced it thickly so it would cook faster than the 10” diameter (yes, really!) mushroom.

    I made vegan worcestershire and A-1. I didn’t have shallot so used finely minced red onion. And I only had freeze-dried parsley from my garden — it was still absolutely wonderful. Can’t wait to make it again with fresh!!

  12. Sherry Mir says

    I made it for my vegan son and he loved it. I ate it as well. I made the chimi the night before as it softens the parsley more which I like. But overall its a keeper.

  13. Dawna says

    This is a winner chimichurri recipe. I used parsley. I made the mushrooms a different way, but the two together are great.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it, Dawna. Thank you for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Jania says

    I made this tonight…it was sooo delicious…the ‘steak’ was sooo juicy…I didnt have steak sauce so I added worcestershire sauce and a tad of ketchup to the marinate…also couldn’t find a ripe avocado…so I just made the chimichurri without…Definitely would make again

  15. Lorie says

    Wow, this dish turned out amazing! I wasn’t expecting too much considering the small list of basic ingredients, but this was so flavorful and fresh, and it made for a perfect healthy weeknight dinner! This is a definite make again for me and was so easy to prepare, too!

  16. Carol says

    This worked out great! I roasted the mushrooms in the oven, then filled them with a rice/lentil combo, and covered with the Chimichurri sauce!

  17. Steve Backman says

    Made it; worked perfectly; loved it. (Used cilantro instead of parsley; parsley not a winner around here).

  18. Sydney says

    Honestly, I went into this recipe looking to try something new but expecting to hate it. I’m not a big fan of mushrooms, had to swap the parsley with cilantro, and accidentally left it marinating for way too long in way too much liquid, so I wasn’t sure what to expect. I took my first bite thinking I’d taste something slimy and bland, and it ended up being beyond delicious. I served it over couscous and felt so passionately about this recipe that I am writing this review mid meal. Definitely will be cooking this weekly!

    • Support @ Minimalist Baker says

      Aw, we’re so glad it exceeded your expectations, Sydney! Thanks so much for the lovely review! xo

  19. Susan says

    This is one of those recipes that look good on paper, but bad in practice.

    I’ve cooked plenty a portobello mushroom, but this one was wet, slimy, and paired with the too-tart avocado chimichurri was just…bad. Literally no one at the table found joy in this, and we wound up ordering take-out.


    • Support @ Minimalist Baker says

      Hi Susan, we’re so sorry to hear this one didn’t turn out for you! For the avocado chimichurri, did you chop the parsley before measuring? It sounds like the ratio of parsley to lemon was off. As for the mushrooms being wet & slimy, is it possible the mushrooms were old? We’re not sure what else would cause that.

    • Johnen says

      If your mushrooms were wet and slimy, you either put them on your skillet before it was hot enough, or you put them too close to each other which both would cause them to steam in their own juices instead of the fluid cooking out of them into the air.

  20. Karolina says

    I made this for a vegan dinner party I hosted for my family, who are, unfortunately, all meat eaters. They all loved it & definitely didn’t miss the beef steaks that they usually serve on such occasions. The chimichurri was a real hit & tastes great the next day on whole wheat bread

  21. Lori says

    I love this! I used cilantro instead of Italian flat leaf parsley. It worked really well. Love the idea of using the marinade and chimichurri with chicken, too! Thank You!

  22. Kat says

    Delicious and packed with flavors! I’ve used chicken, reduced the amount of olive oil and salt for personal preference. The Chimichurri sauce with avocado really brings everything together. Thank you!

  23. Mary Lu says

    Excellent! Really yummy dish with fabulous flavors. I also made the Pear Walnut Salad as suggested. My husband loved every bite.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mary Lu. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Abigail says

    How is this 354 calories for one serving? One portabello large mushroom is 25 calories… genuinely confused. Also one Avocado is 110 calories so this is all confusing.

    • Support @ Minimalist Baker says

      Hi Abigail, We double checked our calculations and it seems correct to us. There’s 1/2 cup olive oil which is a large contributor. Our nutrition calculator shows 1 avocado to be 227 calories, so that’s also part of the discrepancy. Hope that helps!

  25. mary says

    this was so good! like a few of the comments I cut back on the oil/vinegar but aside that followed exactly as is. the avocado was a great little addition and I will definitely be making this again :) your recipes NEVER miss!

  26. Marilyn says

    I made this for my girlfriend last night, on a bed of quinoa (plain, just a dash of salt) and she LOVED it. The flavors, texture, not to mention it’s perfectly filling…it’ll be a regular for us.

  27. Rachel says

    OMG this was one of my favourite dinners that I’ve had in quite some time. Thank you for such a great vegan recipe that isn’t a soup/salad (I love those too but sometimes you need a change) and such little prep time.

    Thank you again!!!!

  28. Nicole says

    I made this tonight. Very good flavors and loved the chimichurri . I will definitely make again but will reduce the vinegar as it was little to tangy for my taste.

  29. Jessa says

    Delish! We made these for thanksgiving and they were so good! Since we did them in a pan they basically were braised and although we marinated for a while we probably didn’t need to with this method, making it even quicker for next time. The avocado really made this feel more filling and we paired these with mashed potatoes and more mushroom gravy! Now our go to recipe for portobello mushrooms!

    • Jessa says

      Oh, and I subbed garlic oil for the garlic and shallot, used red wine vinegar instead of balsamic, and cut down overall on the oil. Made this more FODMAP friendly!

    • Support @ Minimalist Baker says

      What a lovely meal! We’re so glad you enjoyed it, Jessa. Thanks so much for the lovely review!

  30. Giselle Gamero says

    This was absoutely delicious! I have been working on cutting down the amount of meat I have been eating, and this was such a fresh fun alternative. In my Chimichurri sauce I added cilantro and a little more olive oil than the recipe required. 10/10 and can’t wait to make it again :)

  31. Yvette says

    This recipe was so delicious! I did reduce the oil in both the mushroom marinade and the chimichurri by half to reduce the calories. I will definitely be making this again.

  32. Jay says

    It was good but I think I would decrease the amount of lemon juice and red pepper flakes in the chimichurri. It was a bit too over powering.

  33. Rachel A says

    This recipe was amazing! Wow, so I had not made chimichurri before and can I say that I am going to enjoy it alot with other things this week. I did add a little jalapeño just cause I had a little leftover and wanted to spice it up a little more. The marinade for portobellos was amazing! Wow, I just pan fried them in a non stick skillet but they were so good. I unintentionally let them carmelize a little too long in the marinade and yum, it worked out well. My non vegan daughter even thought they were good, so that is a huge win for me considering how much she loves actual steak which have never been keen on. Definitely saving this simple yet yummy recipe for later. I had it with mashed Yukon potatoes, mushroom gravy, I made with the portobello stems and some green beans.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed them! Thanks so much for the lovely review, Rachel!

  34. Alicia says

    My husband usually just tolerates my gluten free, vegetarian cooking – he has to because he doesn’t cook, haha. But he absolutely raved about this recipe! He really liked the chimichurri with the avocado added too, he said he far prefers it to the regular kind. I thought it was delicious and I’m sure we will be making it again soon!

  35. Brittany says

    Incredible!!! The mushroom caramelized perfectly. I served it over a salad and will probably be eating this every week now.

      • Randi says

        This was so good! I halfed the recipe since its just me and my husband. I marinated the mushrooms for much longer than 10 minutes because I served these mushroom “steaks” alongside latkes. I cooked all the latkes, wiped out the pan, then made the mushrooms since I only had one cast iron pan.
        The only thing I would say is that mine ended up a little over juicy–the juice running all over the plate. Confusing since the marinade itself was so thick… Likely user error or maybe why rice or quinoa would be a good suggestion to go with these. Next time I will let them sit before transferring to a dinner plate.
        Thank you SO MUCH for this recipe. My non-vegetarian husband asked me to add this to regular rotation even against his meat options–I only feed him vegetarian once a week!

        • Support @ Minimalist Baker says

          We’re so glad they turned out well, Randi! Thanks so much for sharing! If the mushrooms are on the juicier side, that can happen. You could try baking a little longer to see if that helps. Thanks again!

  36. Ashley says

    So much flavor! I served this over some quinoa with roasted cauliflower and beans on the side. Sure to please omnivores as well.

  37. Jill Kimm says

    Outstanding recipe, a keeper! I made exactly as written. The maple-balsamic marinade and chimichurri are perfect foils. Ideal if your taste buds are bored.

    • Chris says

      I am curious if you added maple syrup to the marinade since it is not listed in the recipe? That sounds wonderful, and I’d love to know :)

  38. Elizabeth says

    Just made this a few hours ago and… YUM! My husband worked in Argentina for several years, and kept raving about how good this chimichurri was.
    I made the following modifications — working with what I had and omitting what I didn’t — and the recipe was still SO good!
    1) no cumin 😔
    2) used Worcestershire sauce instead of steak sauce
    3) white onion instead of shallot
    4) no avocado

    We served this with tostones, and it was perfection! I hope to make this again soon.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Love the pairing with tostones. Thank you so much for the lovely review!

  39. Caitlin says

    Holy moly this was awesome! Definitely will become a frequent flyer in our house. Made for Meatless Monday and would eat everyday! I added a dash of soy sauce to the marinade. The chimichurri is the perfect compliment to the portobellos. We served with farro but would have been enough on its own!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Caitlin. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Eve says

    I only used the chimichurri part of the recipe so can’t comment on the rest and am in the UK so used the metric measurements. It’s delicious and I will be making it again. Due to how ripe my avocado was it wasn’t a sauce so much as a salad but it went perfectly with the main meal (seared tuna). I particularly liked the shallot flavour. There was enough to have some as leftovers the next day, stirrred through some brown rice and black beans

      • Karolina says

        Hello, I’m making these for a dinner party tomorrow and I was wondering wether I could marinate them overnight? Thank you in advance, I’m looking forward to tasting them tomorrow

        • Support @ Minimalist Baker says

          Hi Karolina, sorry we didn’t get back to you in time! We think that would work well. We’d love to hear if you tried it!

  41. Cheryl Dutchyn says

    I’m Vegan so I substituted the Worcester shire sauce with 1 tablespoon barbeque sauce and added quarter teaspoon black pepper.

    Ate this on a ciabatta bun rubbed with garlic and olive oil….yummy!

  42. Lisa says

    Delicious! My husband and I both loved this recipe and made the apple salad to go with it although I used pear and apple with walnut because I didn’t have pecans. For the mushrooms I used the recipe as written. We will make this again. Thank you for another excellent recipe.

  43. Kori Bourne says

    These were AMAZING! My kids (5, 3, and 1.5) loved them as well. I paired the mushrooms with an arugula quinoa salad. Perfection! Will definitely be making this again

  44. Maggie says

    I made this the other night, it is so easy and quick. I place the mushrooms in the oven, since I don’t have a grill, for about 10 minutes. It has so much flavor. I used cilantro instead of parsley then I chopped up the mushroom once they had cooked and placed it all in corn tortillas, so delicious. I made extra chimichurri and mushrooms and had that for lunch the next day with rice, I thought it kept well over night.

  45. Greta Milan says

    I made this and it was fabulous!
    I omitted steak sauce and red pepper flakes, I don’t like spicy, but I added some diced red bell pepper for color and flavor.
    I sauteed the portobellos on the stovetop and added some sliced onions and carrots.
    When it was done I used the same pan to sautee some broccoli and garlic. The little bit of marinade left in the pan flavored the broccoli beautifully. I served it with some brown rice and poured the remaining marinade over everything. This was so delicious and my husband loved it. I will be making it again soon.

  46. Sandra says

    Oh my goodness, these were the best! I wish u could give 6 stars. I marinated my portobello cap overnight. Plus, the chimichurri was so good!!! Definitely saving this recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Angela. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Earlene Lown says

    This was the best chimchurri sauce ever. I love portobella ‘steaks’ and your recipe did not disappoint. Thank you.

  48. Melanie Taylor says

    This recipe was AMAZING and SO EASY! The chimichurri sauce with creamy avocado was flavorful and fresh. Makes great leftovers too! Night 2 made a sandwich with crusty french bread. Will definitely add this to my weekly meals. Thank you!!

  49. Delores says

    This was a hit with my family! Added spring onions and omitted the A1 sauce. Cooked on my George Foreman grill and some in my cast iron skillet. Very pleased with both. Will add this to my meal rotation. Thanks again for another wonderful recipe!

  50. Julie says

    I forgot to add that we only used 1-2 Tbs of oil and it turned out great. We added a little water to keep the mushrooms from sticking to the pan. Yummy!!

  51. Julie says

    We have made this recipe a few times now and just LOVE it!! We tried slicing the mushrooms in about 1/2 inch slices before marinating and enjoy it that way as well. The chimichurri is AWESOME and think it would be wonderful with lots of other recipes – we’ll experiment and see. Thank you, Dana, for another great recipe!!

  52. Donnie Rivers says

    Made this at work for Vegan guest and they were blown away, haven’t tried yet..my question can I marinade for a day or two?

  53. Tom B says

    Wow!!! Made this tonight and my wife and I loved it! I used cilantro because I didn’t have parsley and didn’t use steak sauce for same reason. I cooked it on stovetop on a grill pan. My only question is do you have a suggestion to make this oil free?

    • Support @ Minimalist Baker says

      Hi Tom, we’re so glad you both enjoyed it! For the chimichurri, you could sub water for the oil. But the steaks might be more difficult as they would be prone to sticking. You could maybe bake them on parchment paper, but we don’t think they would be quite the same. Let us know if you do some experimenting!

  54. Callista Durrett says

    Absolutely amazing!! Didn’t use the red pepper flakes because I don’t like spicy but it was the perfect dinner paired with a salad…I even used some of my leftover avocado and parsley mix as a salad dressing! 10/10 recommend will make it again soon!

  55. Lisa says

    I have tried a number of your recipes and most have been fabulous. I’m afraid I didn’t like this one much though. I found the balsamic vinegar and the parsley to be overwhelming. I like the idea of the recipe and maybe will try again with modifications.

    • Support @ Minimalist Baker says

      Hi Lisa, sorry to hear this one wasn’t for you! We hope you are able to modify to your preference!

    • Jenya says

      It turned out way too sour because of so much balsamico.. Also way too much oil used in the recipe overall. The chimchurri was nice, but combined with the overly sour mushrooms the taste was just too strong and overwhelming :(

      • Support @ Minimalist Baker says

        We’re so sorry to hear that, Jenya! Did you make any modifications? Did you use US customary or metric measurements? Either way, we’ll take another look at this one and see if we can make improvements!

  56. Jennifer Jansen says

    Made these gems for the first time tonight and they are seriously yummy. My hubby couldn’t stop raving about them. I served the steaks with black beans, rice and very ripened sauteed plantains…. Yum…Yum…Yum!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  57. Becky says

    I (kinda mostly) followed the recipe and was quite happy with the result. I reduced the oil a bit, didn’t use the optional steak sauce (I didn’t have any on hand), and, for the chimichurri, I used cilantro and lime because *drumroll* I sliced the mushrooms after cooking and served them on freshly made corn tortillas. It made for some absolutely fantastic tacos.

  58. Alison Gibson says

    Did not have any fresh parsley, instead I substituted fresh cilantro. Very tasty. Will definitely make this again.

  59. R says

    This was good, tasty, filling, easy to make. And the best thing? We made too much and froze the rest. A week later, we pulled it out and it was so good(yes, we even froze the avocado in the chimchurry! -I didn’t know you could)
    Excellent recipe, thanks!

  60. Kelley Jennings says

    This was unbelievably tasty! I’m not vegan nor even vegetarian, but this is my new favorite dish.

  61. Shea says

    These were amazing! The chimichurri sauce with avocado was the perfect added zing and flavor! Definitely saving this cheap and easy recipe for the future!!

  62. Marilyn says

    Made this tonight. My husband and I both enjoyed it. I made several minimal changes due to what I had on hand (garlic scapes for garlic, scallion for shallot, home dried hot peppers for pepper flake, no steak sauce, etc.) but basically followed the recipe. It was an ‘eat out on the deck’ night, so we grilled them and served with couscous and fresh garden salad. We will definitely make again, esp. during the summer grilling months!

  63. Margie says

    Oh Dana, you just never disappoint. Absolutely loved this recipe. Took it to a cook out and it was gobbled up. So delicious! Wouldn’t add a thing!

  64. Olga says

    I forgot about the red pepper flakes, but otherwise followed the recipe to a t. Both I and my flexitarian husband loved it. It was fast, easy and I love the combination of flavors. Thanks for yet another fantastic recipe!

  65. Lisa says

    This was amazing! I left out oil (subbed water in the chimichurri), but that was the only change. I loved the bright flavor of the chimichurri, the avocado added to the richness. I will def be adding this into a regular rotation!!!

  66. Quin says

    This was really good . The balsamic was a little tangy , but we like tangy. The sauce was excellent. It so good that I’m heading to the store so we can make round 2 today. I am going to throw and extra mushroom in today to see if it will thin the balsamic out some.

  67. Bonita says

    This was amazing…the only balsamic I had was a reduction (I think it made it even richer) my husband & I were thrilled at how good it tasted…I have shared this with everyone & will make it again…thank you for such a good recipe…..Bonita

  68. Dazedgal says

    Mmm yum. I needed a quick recipe when I was feeling low and unmotivated. This hit the spot. I’m still transitioning to being vegan and I’m struggling with abstaining from resorting to In-n-Out burgers which I’ve always relied on during my depressive states. I paired this recipe with a nice vegan red wine (didn’t know some wines aren’t vegan lol). It is easy, healthy, and wholesome. Thank you.

  69. rico aguacate says

    Did you know you can’t comment from the homepage? Just a note. Saw your tweet and came to visit. Your site is obviously going to make me hungry… YUM!

  70. Tammy Bourque says

    I’ve been intending to make this for a few years now and finally did tonight… SO easy and delicious. The meat-eating man in my life said, “That was a home run! I would definitely eat that again!”

  71. Yvette says

    I made this tonight for dinner and it was amazing! Such a healthy and satisfying dinner for my new year’s resolution. Thank you again Dana for all of your great recipes.

  72. Luisa B says

    Loved it. I made the marinade without the A1. I cooked in a regular pan and it really turned out fabulous. I didn’t make the chimichurri but instead used Zhoug sauce from Trader Joe’s.

  73. Nicole says

    Made for dinner for me and my boyfriend on a Monday night. By the end of the week we still had two mushrooms left in the fridge with the chimichurri sauce as well. So I made some grits and topped them with the mushrooms and chimichurri. Talk about delicious!

  74. Mark says

    I have now made this twice, it is simple and fantastic. Easy meat substitute that even carnivores will appreciate. Tonight I did not have the parsley so I made an avocado/mango salsa instead. Worked great. It is on my short list of go-to meals since I can change up the salsa. Goes great with any veggie and rice!

  75. m says

    I made this for my mother and I because they looked delicious and we were both very disappointed : ( The mushrooms were incredibly sour due to the balsamic vinegar – I couldn’t even finish mine. The chimichurri was also incredibly sour due to the lemon juice – I even reduced the lemon juice! The recipe called for 3 tbsp and I only put in two but it was still squint your face sour. The concept is great but the ingredients just don’t go together well as the recipe is written. Nice try though!

  76. David says

    Followed directions exactly and WOW! Delicious and easy to make. Now one of our favorites. We added a fresh fruit plate with peaches, mango, pineapple and mandarin oranges, fantastic!

  77. Melodee Stephens says

    Made exactly as the recipe lists here and they were WONDERFUL! Made double the avocado chimichurri and had it available for folks to use on their grilled chicken, too. Really lovely!

  78. Cheryl Teague says

    I made this tonight and it was AMAZING!!! Didn’t have quite enough of the regular balsamic so added some fig balsamic which ended up being further enhanced by the chimicurri.
    I grilled zucchini alongside and some of the marinade got on the squash which was really very good.
    Dinner was such a hit I wish I had made more.

  79. Cheryl Teague says

    This was AMAZING!!! I didn’t have enough regular balsamic vinegar so added some fig balsamic vinegar which added a bit of sweetness and unique flavor which worked really well with the chimichurri.
    I also grilled some zucchini with the mushrooms and utilized a bit of the marinade there as well. It was such a hit I wish I had made more.
    Than you!!

  80. DKD says

    The flavors in this were fantastic, but WAY too much vinegar— we really like the dish, but when we make again, will do a 2:1 ratio of oil to basaltic vinegar rather than a 1:1. The acidity with the vinegar as per the recipe distracted from the flavors and pairing with an Australian Shiraz. Loved, loved, loved the chimichurri, but again, would definitely halve the vinegar. Paired this with the walnut-pear salad—again delish, but too heavy on the vinegar…..I think with less vinegar—would be 5 Star………

  81. Lindsey says

    I am familiar with chimmichurri made with cilantro, which is my fave… could I sub for the parsley, or at least a portion? This looks amazing!

  82. Rose says

    Do you have any side dishes you’d recommend to serve this with? Absolutely love it and want to make it for some guests. Thank you!!

  83. Daniel says

    (Please don’t take this negativily) So I made this, and I didn’t like it at all. I love food and I love to try new recipes. For me, the flavors didn’t compliment one another and it was just too bold. Generally I’m pleased with the result, but this time I wasn’t. The presentation looked great and very appetizing, but the taste didn’t do it for me. I’ll give it 3 stars, at least the final presentation looked delicious!

  84. Kenzie says

    Just made these last night! Very delicious and lots of flavor. We didn’t have any parsley on hand so we used basil instead and it was still tasty. The mushrooms have great “steaky” flavor. Will definitely make again.

  85. James Hoyland says

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

  86. 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

  87. 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.

    • Support @ 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!

  88. 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:)

  89. 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!

  90. 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!!

  91. 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!

  92. 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!

  93. 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!

  94. 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.

  95. 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.

  96. 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!

  97. 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.

  98. 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!

  99. 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!

  100. 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.

  101. 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!

  102. 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.

  103. 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. :-)

  104. 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.

  105. 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

  106. Andrea says

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

  107. 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!!

  108. 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!

  109. 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.

  110. 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?

  111. 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?

  112. Stacey says

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

  113. 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.

  114. 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!

  115. 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!

  116. 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!

  117. 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.

  118. 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.

  119. 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!!

  120. 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!

  121. 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?


    • Support @ 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!

  122. 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!

  123. 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.

  124. 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!

  125. 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!

  126. 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

  127. 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!

  128. 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!

  129. 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.

  130. 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.

  131. 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.

  132. 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!

  133. 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. ?

  134. 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!

  135. 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!

  136. 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.

  137. 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

  138. 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!

  139. 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!

  140. 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!

  141. 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. :)

  142. 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!

  143. 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!

  144. Foruzan says

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

  145. Sarah | Well and Full says

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

  146. 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!

  147. 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!!

  148. Mavis says

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

  149. Lindsay @ The Live-In Kitchen says

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

  150. 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!

  151. 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.

  152. 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!

  153. 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!

  154. Madeleine says

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

  155. 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)!

  156. 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!

  157. 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!

  158. 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!

  159. 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?

  160. Kristi Rimkus says

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

  161. 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.

  162. 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 ;-))

      • Support @ Minimalist Baker says

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