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
4.85 from 152 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Course Entrée
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:

  1. 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!

  2. 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.

  3. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. 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

  5. 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!

  6. 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!

  7. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  8. 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.

  9. 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!!

  10. 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.

  11. Dawna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  12. 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

  13. 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!

  14. 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!

  15. Steve Backman says

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

  16. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. 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.


    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  18. 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

  19. 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!

  20. 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!

  21. Mary Lu says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  23. 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!

  24. 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.

  25. 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!!!!

  26. 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.

  27. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. 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 :)

  29. 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.

  30. 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.

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. 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!

  33. 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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.

  35. 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 :)

  36. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  38. 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

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  39. 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!

  40. 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.

  41. 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

  42. 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.

  43. 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.

  44. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  45. Earlene Lown says

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

  46. 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!!

  47. 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!

  48. 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!!

  49. 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!!

  50. 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?

  51. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  52. 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!

  53. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :(

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  54. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  55. 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.

  56. Alison Gibson says

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

  57. 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!

  58. Kelley Jennings says

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

  59. 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!!

  60. 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!

  61. 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!

  62. 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!

  63. 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!!!

  64. 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.

  65. 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

  66. 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.

  67. 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!

  68. 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!”

  69. 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.

  70. 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.

  71. 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!

  72. 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!

  73. 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!

  74. 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!

  75. 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!

  76. 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.

  77. 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!!

  78. 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………

  79. 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!

  80. 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!!

  81. 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!

  82. 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.