Mushroom Steak with Chimichurri Drizzle
If you’re in search of a delicious and visually stunning vegan option, look no further than Mushroom Steak with Chimichurri Drizzle. This dish features meaty portobello mushrooms seared to perfection, delivering rich umami flavors that will impress even the most discerning palates. The homemade chimichurri sauce adds a fresh and zesty kick, making it the perfect accompaniment to the mushrooms. Ideal for busy weeknights or special gatherings, this recipe is quick to prepare and packed with nutrition. Serve it alongside your favorite sides for a wholesome meal that brings everyone together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Searing
- Cuisine: Vegan
Ingredients
Scale
- 2 large portobello mushrooms
- 3 tbsp extra virgin olive oil (divided)
- 1/2 cup fresh parsley (packed)
- 3 garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp chili flakes
- 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, apple cider vinegar, 2 tbsp olive oil, chili flakes, lemon juice, oregano, salt, and pepper until finely chopped.
- Heat remaining olive oil in a skillet over medium-high heat. Sear mushrooms gill-side down for 5-7 minutes until golden brown.
- Flip mushrooms, season with salt and pepper, and cook for another 5-7 minutes.
- Allow to rest for 3 minutes before slicing. Serve with chimichurri drizzled on top.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg