Food 
Gathering Your Ingredients
Hey, lovely food explorers! If you’re craving a dish that’s both hearty and refreshing, you’ve got to try my Grilled Portobello Mushrooms with Zesty Chimichurri. Let’s start with what you’ll need:
- Grab 4 large Portobello mushrooms
- 1/4 cup (60 mL) of olive oil
- 2 tablespoons (30 mL) of balsamic vinegar and olive oil
- 1 clove of garlic (minced)
- A pinch of salt and black pepper
For the zesty chimichurri:
- Line up 1/2 cup (20g) of fresh parsley
- 1/2 cup (20g) of fresh cilantro
- 1/4 cup (60 mL) of olive oil
- 3 tablespoons (45 mL) of red wine vinegar
- 2 cloves of garlic (minced)
- 1 teaspoon (5 mL) of red pepper flakes
- A pinch each of salt and black pepper
Fresh, quality ingredients are key here to make the flavors really shine!
Preparing the Chimichurri
There’s nothing like the fresh pop of a homemade chimichurri! Start by finely chopping your parsley and cilantro—the smaller, the better to release those delightful aromatic oils. In a bowl, whirl together the olive oil, red wine vinegar, minced garlic, red pepper flakes, and a pinch of salt and pepper. Toss in those vibrant herbs and stir until it’s all mingling perfectly. For a flavor that really knocks your socks off, let this sit a few hours before serving. This punchy sauce isn’t just for mushrooms; it’s a powerhouse addition to any plant-based meal!
Grilling the Portobello Mushrooms
To get the most flavor from your Portobello mushrooms, start with a gentle wipe down using a damp cloth—avoid water as it tends to make them soggy. Pop off the stems and scoop out the gills if you like, to keep your dish looking pristine. Mix the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a small bowl. Then, generously brush this tasty mixture over both sides of your mushroom caps. Fire up the grill to medium-high heat and lay those beauties gill side up. Grill each side for about 5-7 minutes, or until they’re tender and beautifully charred.
Assembling and Serving
Now, let’s make it all come together! Place your succulently grilled Portobello mushrooms on a plate, gill side up, and let them get cozy with a good dollop of chimichurri on top. The bold, herby sauce brings out the mushrooms’ smoky Earthiness, making every bite totally dance in your mouth. Pair these bad boys with a crisp arugula salad or some fluffy quinoa for a texture fiesta. Or toss a little lemon zest into the salad for that extra zing. Whether showcased as a main dish alongside some roasted veggies or starring in a vibrant vegan tapas spread, these mushrooms are a simple joy to prepare and a delight to eat. Grab a fork and dive into this taste adventure!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
