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For the Oven Roasted Mushrooms:

The beauty of perfectly roasted mushrooms lies in their simplicity. You’ll only need a few key items to bring out their rich, earthy flavor:

• Portobello Mushrooms: Choose large, firm caps with intact edges. They are the star of this dish, offering a fantastic “meaty” texture that satisfies even the most devoted carnivores.
• Extra Virgin Olive Oil: A good quality olive oil is essential for helping the mushrooms caramelize beautifully and preventing them from drying out. It also adds a lovely richness and flavor.
• Sea Salt & Freshly Ground Black Pepper: These basic seasonings are all you need to enhance the natural flavors of the mushrooms. Don’t be shy with them; proper seasoning makes all the difference.

If you’re not in the mood for chimichurri, or if fresh herbs are hard to come by, don’t worry! You can easily substitute it with something equally delicious like vegan walnut pesto with arugula for a different, yet equally vibrant flavor profile. The goal is a flavorful coating that complements the roasted mushrooms, and pesto offers a rich, aromatic alternative.

For the Zesty Chimichurri Sauce:

Chimichurri is all about freshness and bold flavors. This vibrant, herbaceous sauce is incredibly versatile and takes these mushrooms to the next level. Its bright, tangy profile cuts through the richness of the mushrooms beautifully:

• Fresh Herbs: The cornerstone of any good chimichurri. I particularly love a combination of fresh parsley, oregano, and cilantro for a complex and bright flavor. Aim for about 2 cups total when chopped. Using a variety adds depth and visual appeal!
• Garlic & Shallot: These aromatics provide a pungent kick and a subtle sweetness that balances the herbs. Grating the garlic ensures it disperses evenly throughout the sauce, delivering flavor in every bite.
• Lime (Zested and Juiced) & Red Wine Vinegar: The combination of citrus and vinegar provides the essential tang and acidity that makes chimichurri so refreshing and helps brighten the overall dish. Don’t skip the zest – it contains aromatic oils that add an extra layer of bright flavor.
• Extra Virgin Olive Oil: Again, a good quality olive oil acts as the base, emulsifying the sauce and carrying the flavors. It contributes to the sauce’s silky texture.
• Crushed Red Pepper Flakes: For a touch of heat, adding a lovely warmth without overpowering the fresh herbs. Adjust the amount to your personal spice preference.
• Coarse Sea Salt: To bring all the flavors into harmony and ensure the sauce is perfectly seasoned.

The beauty of chimichurri is its adaptability. Feel free to experiment with different herb ratios or add a pinch of other spices like cumin or a dash of smoked paprika for a unique twist. The fresher your ingredients, especially the herbs, the more vibrant and delicious your sauce will be, making this dish truly shine.

• Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for encouraging caramelization and preventing the mushrooms from simply steaming, which can lead to a less desirable texture.
• Prepare Your Baking Sheet: Line a large, rimmed baking sheet with unbleached parchment paper. This step is a game-changer for easy cleanup and ensures the mushrooms don’t stick to the pan. For an optional but highly recommended step, consider placing a wire rack on top of the parchment. This elevates the mushrooms, allowing air to circulate around them and any released juices to drip away, preventing the mushrooms from boiling in their own liquid and ensuring a better, more evenly roasted result.
• Clean the Mushrooms Properly: Gently brush any visible dirt off the mushrooms using a damp paper towel. It’s crucial to DO NOT immerse mushrooms in water. Mushrooms are highly porous and will soak up water like a sponge, leading to a rubbery, unpleasant consistency when cooked. A light brush or wipe is all they need to be clean.
• Trim and Arrange: Trim the very bottom, woody part of the mushroom stems to create a flat surface. This allows them to stand steadily on the baking sheet during roasting, ensuring they cook evenly. Arrange them stem side up, spaced apart, on your prepared baking sheet (or wire rack). Roasting them whole helps them retain their moisture and results in a more succulent texture, even if you plan to slice them later for serving.

Using a pastry brush, apply a thin, even layer of olive oil to the stem side of the mushrooms. This initial coating is important for helping the mushrooms caramelize beautifully and for preventing them from drying out during the roasting process. Generously sprinkle them with sea salt and freshly ground black pepper to enhance their natural, earthy flavors from the start.

Carefully flip the mushrooms over so they are now cap side up on the baking sheet. Repeat the process, brushing the caps with the remaining olive oil and sprinkling them with more salt and pepper. Ensuring both sides are well coated with oil and seasoning is key for uniform flavor and texture throughout the entire mushroom.

Roast the mushrooms in the preheated oven for an initial 10 minutes. After this first bake, remove the tray from the oven. Carefully flip the mushrooms over so they are cap side down. At this point, you’ll likely see some liquid accumulated on the baking sheet or within the mushroom caps. Use a paper towel to gently absorb any liquid that the mushrooms have released. This step is incredibly important for preventing sogginess and promoting a beautifully roasted, firm texture. Return them to the oven.

Place the mushrooms back into the oven for another 10 minutes. Once this time is up, the mushrooms should be tender and lightly browned. Flip them one last time, to ensure any remaining mushroom liquid is left behind on the baking sheet. This double-flipping and draining method is a secret to achieving that perfect, non-rubbery, juicy consistency. The total roasting time is approximately 20 minutes, yielding beautifully tender and flavorful portobellos that are ready to soak up the vibrant chimichurri.

Begin by preparing your fresh herbs. Discard any tough, woody stems from the parsley, cilantro, and oregano, as these can be unpleasant to chew. Finely chop the leaves. While a food processor can be used for convenience, finely hand-chopping your herbs is the traditional method and often yields a more authentic texture for chimichurri, giving it a delightful rustic quality with distinct specks of green. Aim for roughly 2 cups of packed, finely chopped herbs; the exact combination of parsley, cilantro, and oregano is flexible based on your preference or what you have available.

Once your herbs are chopped, transfer them to a small mixing bowl. Next, finely chop your shallot and add it to the bowl; shallots offer a milder, sweeter onion flavor than traditional onions. Using a microplane or a fine grater, grate the garlic directly over the bowl – this ensures a potent burst of garlic flavor that disperses evenly throughout the sauce, rather than having overpowering chunks. Do the same for the zest of your lime; the zest carries incredible aromatic oils that add depth and a bright citrusy lift to the chimichurri. Then, slice the lime and squeeze its fresh juice into the bowl, aiming for about 2 tablespoons.

To finish the sauce, pour in the red wine vinegar and extra virgin olive oil. The vinegar adds a crucial acidic brightness and helps to ‘cook’ the raw garlic flavor slightly, while the olive oil helps to bring everything together into a cohesive, flavorful sauce, also adding richness and body. Sprinkle in the crushed red pepper flakes for a subtle kick and the coarse sea salt to enhance all the flavors and balance the acidity. These elements are key to chimichurri’s signature tangy, herbaceous, and slightly spicy profile.

Mix all the ingredients thoroughly until well combined. Take a moment to taste for seasoning. This is your opportunity to adjust the flavor profile to your preference. You might want to add a bit more lime juice for extra tang, a dash more salt, or a pinch more red pepper flakes if you like more heat. Remember, the perfect chimichurri is a dynamic balance of fresh herbs, acidity, a hint of pungency from garlic and shallot, and a touch of spice, making it a truly unforgettable companion to the roasted portobellos and an exceptional condiment for many other dishes.

Once the mushrooms have finished roasting, carefully transfer them from the baking tray to a serving dish. It’s important to leave any accumulated liquid behind on the parchment paper, as this moisture can dilute the chimichurri and make the mushrooms soggy. A slotted spoon or spatula works exceptionally well for this task, ensuring you only transfer the tender, perfectly cooked mushrooms.

The key to maximizing the flavor impact is to generously spoon the vibrant chimichurri sauce over the mushrooms while they are still warm. The gentle heat of the freshly roasted mushrooms helps them to absorb the herbaceous sauce more readily, allowing the flavors to meld beautifully. Furthermore, the warmth slightly mellows the intensity of the raw garlic in the chimichurri, creating a perfectly balanced and incredibly addictive flavor profile that’s both bright and comforting. Serve the remaining chimichurri on the side in a small dish for guests to add more as desired, or for dipping other vegetables or crusty bread.

Transforming Leftovers into a Delicious Mushroom Chimichurri Salad

One of the many joys of this recipe is how beautifully it transforms into a new, equally delicious dish the next day. If you find yourself with leftover roasted portobello mushrooms and chimichurri, you’re in for a treat with this simple and refreshing mushroom salad! It’s an ideal option for a healthy lunch or a light, flavorful dinner.

To create a fantastic mushroom chimichurri salad, simply use a steak knife or a sharp chef’s knife to cut the whole roasted mushrooms into uniform slices or bite-sized pieces. This makes them easier to eat and allows them to fully absorb the sauce. Place the sliced mushrooms in an airtight container. Spoon on a generous amount of extra chimichurri sauce, making sure to get it into all the nooks and crannies between the slices. This allows the mushrooms to further soak up all the vibrant, herbaceous flavors as they chill, creating an even more integrated taste profile. Store the container securely in the fridge for up to 5 days. This chilled mushroom salad is absolutely divine served cold or at room temperature, making it an excellent option for lunch, a light dinner, or a wonderful addition to a mezze platter or a vibrant vegan spread.

Debra’s Expert Tips for the Best Roasted Portobello Mushrooms with Chimichurri

Achieving culinary perfection often comes down to a few key insights and techniques that can elevate a good dish to a truly outstanding one. Here are Debra’s professional tips to ensure your oven-roasted portobello mushrooms with chimichurri are consistently outstanding, flavorful, and perfectly textured:

• Don’t Waste That Extra Chimichurri: This vibrant sauce is incredibly versatile and too delicious to let go to waste! Always make a little extra because it’s fantastic on so much more than just mushrooms. Drizzle it generously over grilled vegetables, use it as a flavorful marinade for baked tofu or tempeh, toss it with roasted potatoes, or even use it as a zesty spread on sandwiches or wraps. You can find the full recipe for cilantro chimichurri sauce here for all its amazing applications and to ensure you always have enough.
• Marinate While Warm for Maximum Flavor: The best time to toss your freshly roasted mushrooms with the chimichurri is immediately while they are still warm, straight out of the oven. The gentle heat helps the porous mushrooms to truly soak up all those aromatic flavors from the herbs, garlic, and vinegar in the chimichurri. This process also subtly mellows the raw garlic’s intensity in the sauce, creating a more harmonious and incredibly addictive taste that is both bright and savory.
• Drain for Better Texture, Avoid Soggy Mushrooms: During the roasting process, mushrooms naturally release a significant amount of liquid. If you notice them sitting in a puddle of their own juice after the first 10 minutes of roasting, simply dab up that excess liquid with a clean paper towel before flipping them and returning them to the oven. This crucial step prevents the mushrooms from steaming and becoming rubbery or soggy, ensuring they achieve a beautifully roasted, firm, and meaty texture. Using a wire rack from the start (as suggested in the instructions) can also significantly help with moisture drainage.
• Size Matters for Serving: If your portobello mushrooms are particularly large, consider using a steak knife or a sharp chef’s knife to cut them into strips or slices after they’ve finished roasting. This makes them much easier to serve and eat, especially if they are intended as a side dish or part of a larger meal. Additionally, slicing them allows for more surface area to absorb that delicious chimichurri sauce, ensuring every piece is coated in flavor.
• Optimal Storage Solutions: Any leftover roasted mushrooms with chimichurri can be stored efficiently. Simply transfer them to an airtight container and keep them in the fridge for up to 5 days. They are incredibly delicious served cold or at room temperature, making them perfect for meal prep throughout the week or for a quick, healthy snack that’s packed with flavor.
• Herb Harmony (and a Word of Caution on Basil): Feel free to experiment with any combination of fresh herbs in your chimichurri, keeping the total quantity consistent at around 2 cups. Classic choices like parsley, cilantro, and oregano provide a robust and balanced flavor profile. However, be mindful that while basil is a delicious herb, it tends to oxidize and turn dark much quicker than other herbs once chopped and mixed into the sauce. While it will still be perfectly safe to eat and taste great, it might look less visually appealing over time, losing that vibrant green color.

Oven Roasted Portobello Mushrooms with Chimichurri

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