Are you ready to wow your guests with a show-stopping dish that’s both delicious and healthy? Look no further than our Grilled Portobello Mushrooms with Chimichurri Sauce. Perfect for any occasion, this mouth-watering recipe combines the smoky, juicy flavors of grilled portobellos with the zesty and herbaceous notes of homemade chimichurri sauce.
Not only is it vegan, but it’s also dairy-free and gluten-free, and so delicious that it will satisfy omnivores as well!
This recipe makes a flavorful roasted portobello mushroom on its own, but the flavors compliment nicely with the chimichurri sauce used. You can either drizzle the sauce over the grilled mushrooms or pass the sauce on the side and let your guests use it as desired. It does contain cilantro which is one of those herbs that some people really don’t care for, so passing the sauce on the side works well. See link below for the Chimichurri Sauce recipe.
I like to use this as a vegan alternative for my vegan and vegetarian guests when grilling meat or fish. And don’t presume that just because someone eats meat, they won’t choose a grilled mushroom instead. You can serve this as a main dish on its own or with Grilled Cauliflower Steaks and Grilled Steak depending on your guests. All three use the same Chimichurri Sauce!
Grilled Portobello Mushrooms with Chimichurri Sauce
Ingredients
- ½ cup olive oil extra virgin
- 3 Tbsp lemon juice
- 6 cloves garlic minced
- ¼ tsp salt
- 4 portobello mushrooms 5 – 6 inches in diameter
Instructions
- Combine oil, lemon juice, garlic, and salt in a 1 gallon zip lock bag. Add mushrooms and toss to cover. Press out as much air as possible, seal bag, and let sit at room temperature for at least 1 hour.
- Cut four 12-inch square pieces of foil. Turn all burners on the gas grill to high and heat for about 15 minutes. Turn burners down to medium-high.
- Remove mushrooms from marinade and place each one on a foil square and wrap tightly. Place foil packets on grill, sealed side up. Cook, covered, until juicy and tender, about 12 minutes.
- Unwrap mushrooms and place, cap side down, and grill for about 30 to 60 seconds until there are nice grill marks. Transfer to platter, drizzle over chimichurri sauce, or pass it on the side.