Zesty Chimichurri Portobello Steaks

Exploring healthy and flavorful dishes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover. This portobello dish fits right in!

For the Juicy Roasted Portobello Mushrooms:

Achieving perfectly juicy and tender roasted portobello mushrooms requires minimal effort and ingredients:

• Portobello Mushrooms: Look for firm, fresh mushrooms with intact caps. Their large, flat surface and inherent umami flavor make them ideal for roasting whole.
• Extra Virgin Olive Oil: A good quality olive oil is key for flavor and to help the mushrooms brown beautifully without drying out.
• Sea Salt & Freshly Ground Peppercorns: Simple seasonings that enhance the natural flavors of the mushrooms. Don’t underestimate their power!

Flavor Variations for Mushrooms: While chimichurri is divine, feel free to experiment! If chimichurri isn’t your preference, or if you’re short on fresh herbs, a vibrant vegan walnut pesto with arugula makes a fantastic alternative. You could also try a simple garlic-herb butter (for a non-vegan option) or a sprinkle of smoked paprika and onion powder for a different smoky profile.

For the Bright & Zesty Chimichurri Sauce:

The magic of chimichurri comes from its freshness and balance of flavors. Here’s what you’ll need to create this herbaceous masterpiece:

• Fresh Herbs: The soul of chimichurri! A combination of flat-leaf parsley, oregano, and cilantro is classic and provides a beautiful depth of flavor. Aim for about 2 cups total, loosely packed. The fresher, the better!
• Aromatics: Fresh garlic cloves and a shallot provide that essential pungent kick and subtle sweetness that defines chimichurri. Grating them finely ensures their flavor permeates the sauce evenly.
• Acid: Fresh lime zest and juice, along with red wine vinegar, cut through the richness of the oil and mushrooms, adding a vital tangy brightness.
• Extra Virgin Olive Oil: Again, choose a good quality oil. It emulsifies the sauce and carries all the vibrant flavors.
• Seasoning: Coarse sea salt and a touch of crushed red pepper flakes for a subtle warmth and a gentle kick.

Herb Combinations for Chimichurri: While parsley, cilantro, and oregano are traditional, don’t hesitate to use other fresh herbs you love. Chives or mint can add an interesting twist. Just be mindful that softer herbs like basil can oxidize and darken quickly, so it’s best consumed fresh.

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). This ensures the oven is hot enough to create a nice sear on the mushrooms, locking in their moisture. Line a large, rimmed baking sheet with unbleached parchment paper. Parchment paper is essential for easy cleanup and prevents the mushrooms from sticking. For an even juicier result and to prevent the mushrooms from sitting in their own liquid, you can optionally place a wire rack on top of the parchment paper.

Step 2: Clean the Mushrooms Properly

Portobello mushrooms are like sponges, so it’s crucial to clean them correctly. Gently brush any visible dirt off the mushrooms with a damp paper towel. DO NOT immerse mushrooms in water, as they will soak it up, leading to a rubbery, less flavorful texture when cooked. A quick wipe is all they need.

Step 3: Prepare for Roasting

To help the mushrooms stand steadily on the baking sheet and cook evenly, trim the bottom, woody part of their stems. This creates a flat surface. Arrange the mushrooms on the prepared baking sheet, ensuring they are spaced out to allow for proper air circulation and even roasting. Crowding the pan can lead to steaming instead of roasting.

Step 4: Season with Olive Oil, Salt, and Pepper

Roasting the mushrooms whole is a game-changer; it helps them retain their natural moisture, resulting in a significantly juicier and more “meaty” texture. This is true even if you plan to slice them later – cooking them whole first guarantees the best outcome.

Using a pastry brush, apply a thin, even layer of extra virgin olive oil to the stem side of each mushroom. A light coating is all that’s needed to promote browning. Sprinkle generously with sea salt and freshly ground pepper.

Flip the mushrooms over, cap side up, and repeat the process. Brush the caps with the remaining olive oil, then sprinkle with more salt and pepper. Ensure both sides are seasoned well for maximum flavor.

Roast the mushrooms in the preheated oven for 10 minutes. This initial roast helps them begin to soften and release some of their natural liquids. After 10 minutes, carefully remove the tray from the oven. Flip the mushrooms over so they are cap-side down. You might notice some liquid accumulating; gently dab it up with a paper towel to prevent the mushrooms from stewing. This helps maintain a firmer texture.

Return the mushrooms to the oven for an additional 10 minutes. This second roasting period allows them to become deeply tender. After 10 minutes, remove them from the oven and flip them one last time, stem-side up, leaving any remaining liquid on the baking sheet. This ensures the mushrooms themselves are not sitting in excess moisture. They should now be beautifully roasted and ready for their flavorful topping.

Begin by preparing your fresh herbs. Remove the leaves from their stems – you want only the tender, flavorful leaves. Finely chop the herbs, aiming for a consistent, small dice. The more finely chopped, the better the flavors will meld. I typically use a combination of fresh parsley, oregano, and cilantro for a robust and authentic chimichurri flavor. Add the finely chopped herbs to a small mixing bowl.

Next, add the aromatics and zest. Finely chop the shallot and add it to the bowl with the herbs. Using a microplane, grate the fresh garlic cloves directly over the bowl. The microplane ensures a potent garlic flavor without large chunks. Do the same for the zest of a washed lime. The zest holds much of the lime’s essential oils and adds an extra layer of bright citrus flavor.

Now, bring it all together. Squeeze the juice from the zested lime into the bowl, then add the red wine vinegar and extra virgin olive oil. The vinegar and lime juice provide the essential tanginess that balances the rich herbs and oil. Sprinkle in the sea salt and crushed red pepper flakes. The pepper flakes add a subtle warmth and visual appeal.

Mix all the chimichurri ingredients thoroughly until well combined. Take a moment to taste for seasoning. Adjust with a bit more lime juice, salt, or pepper as needed to achieve your perfect balance of tangy, spicy, and herbaceous flavors. This fresh and vibrant sauce is now ready to elevate your roasted portobello mushrooms!

Carefully transfer the roasted portobello mushrooms from the baking tray to a serving dish. Use a slotted spoon or slotted spatula, allowing any residual liquid to drain away. This ensures your mushrooms are not watery and retain their desired texture.

Generously spoon the fresh chimichurri sauce over the warm roasted mushrooms. The warmth of the mushrooms will help them absorb the incredible flavors of the sauce more readily. This also slightly mellows the intensity of the raw garlic in the chimichurri, creating a perfectly balanced and utterly addictive taste. Serve the remaining chimichurri on the side in a small dish for those who want an extra drizzle!

Leftover Magic: Transform into a Mushroom Chimichurri Salad

One of the best things about these oven-roasted portobello mushrooms with chimichurri is how wonderfully they transform into a delicious cold salad. If you have any leftovers (and I highly recommend making extra just for this purpose!), simply use a steak knife to cut the whole mushrooms into thick, bite-sized slices. Transfer the slices to an airtight container.

Spoon on additional chimichurri sauce, making sure it coats every slice and seeps into the gills, allowing the mushrooms to soak up all that incredible flavor. Store the container in the fridge, where it will keep beautifully for up to 5 days. This mushroom chimichurri salad is fantastic served chilled directly from the fridge or at room temperature. It’s a perfect light lunch, a flavorful addition to a picnic, or a delicious component of a larger vegetarian platter. You can even toss it with some fresh greens, quinoa, or chickpeas for a more substantial meal.

Debra’s Expert Tips for Perfect Portobello Mushrooms with Chimichurri

• Don’t Skimp on the Chimichurri: While these mushrooms are delightful on their own, the chimichurri elevates them to another level. Always make a little extra sauce! It’s incredibly versatile and pairs wonderfully with grilled vegetables, roasted potatoes, rice, pasta, or even as a spread for crusty bread. For a deeper dive into making the perfect sauce, check out my full cilantro chimichurri recipe.
• Warm Mushrooms, Better Absorption: The key to infusing maximum flavor is to toss the roasted mushrooms with the chimichurri while they are still warm. The slight heat helps the mushrooms absorb the herbaceous oils and spices, and it gently mellows the raw garlic, making the sauce even more harmonious and addictive.
• Manage Mushroom Moisture: If you notice your mushrooms releasing a significant amount of liquid during the first half of roasting, don’t fret! Simply dab it up with a clean paper towel when you flip them over. This prevents them from becoming soggy and ensures a firm, satisfying texture.
• Slice for Easier Serving: If you’re using particularly large portobello caps, consider slicing them into strips with a steak knife after roasting but before saucing. This makes them much easier to serve and eat, especially as a side dish or part of a shared platter.
• Storage Savvy: Store any leftover roasted mushrooms and chimichurri in an airtight container in the refrigerator for up to 5 days. The flavors often deepen overnight, making them an excellent make-ahead option.
• Herb Choices Matter (for Appearance): Feel free to customize your chimichurri with your favorite fresh herbs. However, a word of caution about basil: while delicious, it tends to oxidize and turn dark much quicker than parsley or cilantro. While still safe to eat, it might not look as vibrant. If you’re using basil, aim to serve the sauce immediately for the best visual appeal.
• Freezing Chimichurri: If you’ve made a large batch of chimichurri, it freezes beautifully! Portion it into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag. Thaw as needed for a quick burst of fresh flavor year-round.

Mushrooms

• 24 ounces portobello mushrooms
• 2 tablespoon extra virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon ground peppercorns

Chimichurri

• 2 cups fresh herbs (combination of cilantro, parsley, oregano)
• 1 shallot, finely chopped
• 4 cloves garlic, grated
• 1 lime, zested and juiced (approx 2 tablespoon juice)
• 2 tablespoon red wine vinegar
• ⅓ cup extra virgin olive oil
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon coarse sea salt

1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with unbleached parchment paper. OPTIONAL: Place a wire rack on top of the parchment so mushrooms will cook without sitting in their natural juices.
2. Gently clean any dirt from mushrooms with a damp paper towel. DO NOT immerse mushrooms in water as they will soak it up like a sponge, creating an unappealing texture.
3. Trim the bottom, woody part of the mushroom stems, creating a flat surface for them to stand on while cooking. Lay them onto the prepared baking sheet, spaced out.
4. Use a pastry brush to evenly apply the thinnest layer of oil to the stem side of the mushroom, sprinkle with salt and pepper. Flip onto the other side and repeat, brushing caps with remaining oil, then sprinkle with salt and pepper.
5. Roast in the preheated oven for 10 minutes. Remove. Flip to the other side and return to the oven for an additional 10 minutes.
6. While the mushrooms are cooking in the oven, make the chimichurri sauce.

Chimichurri

1. Remove leaves from stems of the fresh herbs. I used 1 cup cilantro, ¾ cup parsley, and ¼ cup oregano. Use whatever proportion you have to equal 2 cups. Chop finely and add to a medium-sized mixing bowl.
2. Finely chop the shallot and add to the bowl. Use a microplane to grate the garlic right over the bowl, and the same for the outside of the washed lime. Then squeeze the lime juice into the bowl, add the vinegar and olive oil too. Sprinkle in the salt and crushed pepper and mix well.

Finish and Serve

1. When mushrooms have finished cooking, flip them over to pour out any remaining juice onto the parchment. Then transfer the cooked mushrooms to a bowl.
2. Spoon on chimichurri and serve the remaining sauce on the side in a small dish.
3. OPTIONAL: Depending on how large your portobello mushrooms are, you may want to slice them. Use a steak knife and cut them into slices, toss well in the sauce, adding more chimichurri as desired, and serve like a mushroom salad.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!