Mushroom Steak with Chimichurri Drizzle
Mushroom Steak with Chimichurri Drizzle offers a delightful plant-based twist on a classic dish. Searing large portobello mushrooms brings out their rich, umami flavor, while a vibrant chimichurri sauce adds a fresh, zesty finish. Perfect for family dinners or impressing guests, this recipe is not only easy to prepare but also visually stunning, making it an ideal choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing
- Cuisine: Vegetarian
Ingredients
Scale
- 2 large portobello mushrooms
- 3 tbsp extra virgin olive oil (divided)
- 1/2 cup fresh parsley (packed)
- 3 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp chili flakes (adjust to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lemon
- 1 tsp dried oregano
Instructions
- Clean the portobello mushrooms with a damp cloth.
- In a food processor, blend parsley, garlic, red wine vinegar, 2 tbsp olive oil, chili flakes, lemon juice, oregano, salt, and pepper until finely chopped.
- Heat the remaining olive oil in a skillet over medium-high heat. Sear the mushrooms gill-side down for 5-7 minutes until golden brown.
- Flip the mushrooms and season with salt and pepper. Cook for an additional 5-7 minutes.
- Remove from heat and let rest for 3 minutes before slicing.
- Serve sliced mushrooms on plates and drizzle generously with chimichurri sauce.
Nutrition
- Serving Size: 1 mushroom steak with chimichurri (about 150g)
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, marinate the mushrooms in chimichurri for up to an hour before cooking. - Customize your chimichurri by adding smoked paprika or crumbled feta cheese for extra richness.