Portobello Mushroom “Steaks” with Chimichurri: A Plant-Based

If you’re anything like me, you crave meals that feel hearty but don’t weigh you down. You want bold flavors, a satisfying texture, and something that makes you pause mid-bite to say, “Wow. This is incredible.”

That’s exactly what these Portobello Mushroom “Steaks” with Chimichurri deliver—and then some.

Whether you’re a full-time plant-based eater, a curious flexitarian, or just trying to sneak in a few more meatless meals, this dish will surprise you with how meaty and satisfying it is—without a single ounce of animal product. Let’s talk about why this dish works, how to make it, and a few personal tips that have made it a mainstay in my kitchen.

Why Portobello Mushrooms?

Let’s give a little love to the portobello mushroom. These oversized fungi are the perfect stand-in for steak—not just because of their size, but because of their naturally meaty texture and deep, umami-rich flavor.

When grilled or roasted, they become juicy and tender with a little bit of chew, which makes them feel substantial on the plate. They’re like nature’s steak—no cholesterol, no saturated fat, and way more fiber. Win-win-win.

And Then There’s Chimichurri…

If you’ve never made chimichurri at home, prepare to fall in love. This Argentinian herb sauce is tangy, garlicky, and packed with bright flavors from fresh parsley, red wine vinegar, and a hit of red pepper flakes. It’s traditionally paired with grilled meats, but it works beautifully on roasted veggies, especially portobellos.

Chimichurri isn’t a delicate little drizzle—it’s a flavor punch, and it turns these mushroom “steaks” from good to restaurant-level amazing.

The Recipe: Portobello Mushroom Steaks with Chimichurri

Ingredients:

For the Mushroom Steaks:

4 large portobello mushroom caps, cleaned and stems removed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp soy sauce or tamari (adds umami!)
1 garlic clove, minced
Salt & black pepper to taste

For the Chimichurri:

1 cup fresh flat-leaf parsley (packed)
3–4 garlic cloves
2 tbsp fresh oregano (or 2 tsp dried)
1/2 cup olive oil
2 tbsp red wine vinegar
1/2 tsp red pepper flakes (adjust to taste)
Salt & black pepper to taste
Optional: a squeeze of lemon for extra brightness

How to Make It:

Step 1: Marinate the Mushrooms

In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, and minced garlic. Brush both sides of the mushrooms with the mixture and let them marinate for at least 15–30 minutes (or up to an hour). The longer, the better.

Step 2: Make the Chimichurri

Add parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes, salt, and pepper into a food processor. Pulse a few times until you get a coarse but pourable sauce. Taste and adjust—you want a balance of salt, acid, and herby goodness.

Step 3: Cook the Mushrooms

Grill or pan-sear the mushrooms over medium-high heat for about 4–5 minutes per side, until they’re tender and have nice sear marks. You can also roast them in the oven at 400°F (200°C) for 20 minutes, flipping halfway through.

Step 4: Plate and Serve

Slice the mushrooms thickly (they look like steak strips!) and drizzle generously with chimichurri. Serve with roasted potatoes, grilled vegetables, a fresh salad—or tuck them into a crusty bun for the ultimate sandwich.

A Few Personal Tips

Don’t skip the marinating step. That 30-minute soak is where the flavor magic begins.
Make extra chimichurri. Seriously. It lasts in the fridge for up to a week and goes on everything—from roasted veggies to scrambled tofu to grain bowls.
For texture lovers: Try brushing your mushrooms with oil and broiling them for the last few minutes to get a slightly crispy edge.

What to Serve With It

Here’s how I love to make a full meal out of these “steaks”:

Garlic mashed cauliflower for a lighter take on mashed potatoes
Grilled corn on the cob with smoked paprika
A simple arugula salad with lemon vinaigrette
And maybe a glass of red wine, if it’s that kind of evening

The Final Bite

This dish is one of those rare unicorns: ridiculously flavorful, deeply satisfying, healthy, and easy enough for a weeknight dinner. It also happens to be totally vegan and gluten-free, which makes it a crowd-pleaser for nearly everyone.

I’ve made this for meat-loving friends who went back for seconds (and thirds). I’ve brought it to barbecues, and it always gets a chorus of “Wait… this is mushroom?!”

So go ahead—grab those portobellos, whip up that chimichurri, and treat yourself to a dinner that’s as good for the planet as it is for your taste buds.

Food