Portobello Steaks with Avocado Chimichurri

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.

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 :)

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

We originally made this as a dinner option for a vegan friend.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!

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

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!!

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.

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

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

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!

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!

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

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!

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.

Sorry.

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

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!

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!

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

This is an amazing recipe. Followed the recipe exactly as written. Family loved it!

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!

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.

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!!!!

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.

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!

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 :)

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.

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.

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.

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!

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

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

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.

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.

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!

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

Wow!! Very easy to make and super tasty. I paired with some brown rice. Will definitely make again.

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!

This plate is delicious! I just suggest to add less lemon juice on the chimichurri sauce.

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.

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

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.

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.

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.

This recipe inspired my dish today. Very tasty! Thanks

Wow! This was absolutely delicious!!!! Thank you for the recipe!!! Yum yum yum!

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

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!!

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!

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!!

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!!

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!

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.

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!

So good! I’ve been cooking with my non-vegan boyfriend and these are his favorite thing we’ve made.

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.

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

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!

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!!

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!

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!

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!

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!!!

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.

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

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.

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!”

This has become a family favorite. Everyone loves it..

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.

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.

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!

This was absolutely FAB!!! I am making it tonight for a second time! Thank you!

The flavour in this satisfies me on so many levels, crazy good. A very underestimated dish, Well Done!!!

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!

This is a wonderful recipe! my family loved it!

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!

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!

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!

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.

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!!

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………

(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!

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.