Perfectly Roasted Portobello Mushrooms with Zesty Chimichurri: Your Go-To Vegan Side
Prepare to fall in love with these Oven Roasted Whole Portobello Mushrooms with vibrant Chimichurri! This dish isn’t just a side; it’s a culinary experience that brings together the meaty texture of perfectly roasted mushrooms with the bright, herbaceous kick of fresh chimichurri. Juicy, intensely flavorful, and visually stunning, these mushrooms are incredibly easy to make in under 30 minutes. Whether you’re a seasoned vegan chef or simply looking for a delicious and healthy plant-based option, this recipe is guaranteed to become a regular in your kitchen.
Jump to:
- Why You’ll Love This Recipe
- Ingredients Overview
- How to Roast Portobello Mushrooms
- Making Fresh Chimichurri
- Serving & Leftovers
- Expert Tips
- Frequently Asked Questions
- Full Recipe Card
Why You’ll Love This Roasted Portobello Mushroom Recipe
I often find myself making a triple batch of these ridiculously easy and flavorful mushrooms, especially when hosting guests for dinner. They’re consistently a crowd-pleaser, devoured quickly, but I also secretly hope for leftovers! Sliced up and drizzled with a bit of extra chimichurri, they transform into a delightful chilled mushroom salad, perfect for a light lunch the next day. This dish is not only versatile but also:
- Incredibly Flavorful: The earthy depth of portobellos meets the bright, tangy zest of chimichurri.
- “Meaty” Vegan: For those seeking a satisfying plant-based alternative, whole roasted portobellos offer a substantial, savory texture.
- Quick & Easy: Ready from start to finish in under 30 minutes, it’s perfect for busy weeknights.
- Healthy & Wholesome: Packed with nutrients from fresh mushrooms and herbs, it’s a guilt-free addition to any meal.
- Make-Ahead Friendly: Both the mushrooms and chimichurri can be prepared in advance, making entertaining a breeze.
- Versatile: Serve as a side, an appetizer, or even as a flavorful main course when paired with grains or a salad.
If you’re a fan of make-ahead vegetable dishes that can be served cold, you might also enjoy other cooked vegetable salads like our Moroccan Carrots or a refreshing Whole Roasted Beet Salad. These offer fantastic veggie sides that are both convenient and delicious.
Looking for more Healthy Passover Recipes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.
Key Ingredients for Perfect Roasted Mushrooms & Fresh Chimichurri
For the Oven Roasted Mushrooms:
Roasting mushrooms whole is surprisingly simple, requiring just a few staple ingredients:
- Portobello Mushrooms: The stars of the show! Choose firm, fresh mushrooms without any sliminess. Their large caps and meaty texture make them ideal for roasting.
- Extra Virgin Olive Oil: Helps the mushrooms brown beautifully and absorb flavor.
- Sea Salt & Ground Pepper: Essential for seasoning and enhancing the natural umami of the mushrooms.
Flavor Variation: If chimichurri isn’t your preference, or if you don’t have fresh herbs on hand, consider slathering your roasted mushrooms with a delicious vegan walnut pesto with arugula instead!
For the Fresh Chimichurri Sauce:
Chimichurri is a vibrant, uncooked sauce that relies on the freshness of its ingredients:
- Fresh Herbs: A generous combination is key. I love using parsley, oregano, and cilantro for a classic, robust flavor. Aim for about 2 cups total, adjusting proportions to your taste. These herbs provide the signature color and fresh taste.
- Aromatics: Fresh garlic and shallot add a pungent depth and subtle sweetness to the sauce. Finely chopped or grated, they blend seamlessly.
- Olive Oil: Binds the ingredients together and carries the flavors. Use good quality extra virgin olive oil for the best results.
- Acid: Lime juice and red wine vinegar provide the essential tangy counterpoint, balancing the richness of the oil and the earthiness of the herbs. The lime zest also adds a wonderful aromatic lift.
- Seasoning: Salt and a touch of crushed red pepper flakes (optional) complete the flavor profile, adding a subtle warmth.
Step-by-Step Guide to Roasting Portobello Mushrooms
Roasting portobello mushrooms whole is the secret to achieving that wonderfully juicy, “meaty” texture. It prevents them from drying out or becoming rubbery. Follow these simple steps for perfectly tender and flavorful mushrooms every time.
First, preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with unbleached parchment paper. This makes cleanup incredibly easy and prevents sticking. For even better results and to avoid the mushrooms sitting in their released juices, you can optionally place a wire rack on top of the parchment paper.
Next, clean your mushrooms carefully. Use a damp paper towel or a soft brush to gently wipe away any dirt. It’s crucial not to immerse mushrooms in water, as they act like sponges and will absorb excess moisture, leading to a rubbery consistency when cooked. Trimming the very bottom, woody part of the stems will create a flatter surface, allowing them to sit more stably on the baking sheet.
Arrange the cleaned portobello mushrooms on your prepared baking sheet, ensuring they are spaced out to allow for even roasting. Begin by brushing the stem side of each mushroom with a thin, even layer of olive oil. Season generously with salt and pepper.
Now, flip the mushrooms over so the cap side is facing up. Repeat the process, brushing the caps with the remaining olive oil and sprinkling with another layer of salt and pepper. This ensures every bite is seasoned and flavorful.
Place the baking sheet in the preheated oven and roast for 10 minutes. During this initial phase, the mushrooms will begin to soften and release some of their natural liquids.
After 10 minutes, carefully remove the tray from the oven. Using tongs or a spatula, flip the mushrooms again, so the cap side is now down. You might notice some liquid has accumulated in the mushroom caps; gently dab this liquid with a paper towel. This step helps prevent the mushrooms from steaming and encourages better browning.
Return the mushrooms to the oven for an additional 10 minutes. By this point, they should be tender and have developed a lovely roasted aroma. Once done, flip them one last time on the baking sheet to ensure any remaining mushroom liquid drips onto the parchment, rather than staying in the caps.
Crafting Your Vibrant Chimichurri Sauce
While your portobello mushrooms are roasting to perfection, you’ll have ample time to whip up the fresh chimichurri sauce. This vibrant, herbaceous sauce takes only about 5 minutes to prepare and adds an incredible burst of flavor to your dish.
Start by preparing your fresh herbs. Remove the leaves from their stems – you can use any combination you prefer, but parsley, cilantro, and oregano work wonderfully together. Aim for about 2 cups of packed leaves. Finely chop the leaves and place them into a small mixing bowl.
Next, finely chop your shallot and add it to the bowl with the herbs. Using a microplane grater, finely grate your garlic cloves directly over the bowl. Do the same for the zest of one lime – this adds a bright, aromatic punch. These aromatics are crucial for the depth of flavor in your chimichurri.
Now, it’s time to add the liquids and final seasonings. Squeeze the fresh lime juice into the bowl, then pour in the red wine vinegar and extra virgin olive oil. Finish by sprinkling in the salt and crushed red pepper flakes (if using for a touch of heat).
Mix all the chimichurri ingredients together thoroughly until well combined. Take a moment to taste and adjust the seasoning as needed – you might want a bit more lime juice for tang, or additional salt and pepper to suit your palate. The sauce should be vibrant, fresh, and bursting with flavor.
Pull it Together: Serving & Creative Leftover Ideas
Once your portobello mushrooms are beautifully roasted, carefully transfer them from the baking tray to a serving dish. Use a slotted spoon or a slotted spatula to leave behind any accumulated liquid on the baking sheet.
The magic happens when you generously spoon the fresh chimichurri sauce over the mushrooms while they are still warm. The warmth helps the mushrooms absorb all those incredible flavors more readily, and it also mellows out some of the raw garlic’s intensity, creating a perfectly balanced taste. Serve immediately, with extra chimichurri on the side for those who want more!
Turn Leftovers into a Mushroom Chimichurri Salad
One of the best things about this recipe is how wonderfully it transforms into leftovers! To create a delicious mushroom chimichurri salad, simply use a steak knife to cut the whole roasted mushrooms into slices or bite-sized pieces. Place them in an airtight container, spoon on a bit more chimichurri sauce, making sure to get it into all the nooks and crannies so the mushrooms can soak up every last drop of flavor.
Store this vibrant salad in the fridge for up to 5 days. It’s fantastic served chilled or at room temperature. You can enjoy it on its own, tossed with mixed greens, or as a flavorful topping for toast or grain bowls.
Expert Tips for the Best Roasted Mushrooms with Chimichurri
- Don’t Waste That Extra Chimichurri: The chimichurri sauce is incredibly versatile and pairs well with many dishes. Keep any extra on hand to drizzle over grilled vegetables, baked potatoes, scrambled eggs, or even as a marinade for tofu. Find the full recipe for cilantro chimichurri sauce here.
- Toss While Warm for Maximum Flavor: Always spoon the chimichurri over the roasted mushrooms while they’re still warm. The residual heat opens up the mushrooms’ pores, allowing them to better absorb the vibrant flavors of the sauce, subtly heating and mellowing the garlic in the most addictive way.
- Manage Mushroom Juices: Mushrooms release a lot of water. If you notice a significant puddle of liquid in the mushroom caps after the first roast, simply dab it up with a paper towel before flipping them and returning them to the oven. This helps ensure proper roasting and prevents them from getting soggy.
- Consider Slicing Larger Mushrooms: If your portobellos are on the larger side, you might find it easier to serve and eat them by cutting them into strips or quarters after roasting. This also increases the surface area for more chimichurri absorption!
- Storage for Longevity: Store leftover roasted mushrooms with chimichurri in an airtight container in the fridge for up to 5 days. The flavors tend to meld and deepen over time.
- Herb Flexibility: Feel free to use any combination of fresh herbs for your chimichurri. However, be aware that basil tends to oxidize and turn dark much quicker than other herbs like parsley or cilantro. While still safe to eat, it might make the sauce look less vibrant after a day or two.
- Adjust Spice Level: If you love heat, feel free to add more crushed red pepper flakes to your chimichurri. If you prefer it milder, you can omit them entirely.
- Uniform Size for Even Cooking: Try to select portobello mushrooms that are roughly the same size to ensure they roast evenly at the same time.
Frequently Asked Questions (FAQ)
Q: Can I use other types of mushrooms?
A: While portobello mushrooms are ideal for their “meaty” texture and large size, you could adapt this recipe for cremini (baby bella) mushrooms. Smaller mushrooms will cook faster, so adjust roasting time accordingly. You might also want to slice them beforehand.
Q: How long does homemade chimichurri last?
A: Fresh chimichurri, stored in an airtight container in the refrigerator, typically lasts for 5-7 days. The flavors will deepen over time, but the color of the herbs might slightly darken.
Q: Is this recipe gluten-free and keto-friendly?
A: Yes! This recipe is naturally gluten-free. It is also suitable for a keto diet as mushrooms are low in carbs, and the sauce is made with healthy fats from olive oil and fresh herbs.
Q: What can I serve these roasted portobellos with?
A: These versatile mushrooms are excellent with almost anything! They make a fantastic side for grilled tofu or tempeh, a flavorful addition to grain bowls, a topping for polenta, or even served in a burger bun as a plant-based sandwich. They also pair wonderfully with other roasted vegetables.
Q: Can I prepare this dish ahead of time for a party?
A: Absolutely! You can roast the mushrooms and make the chimichurri sauce a day or two in advance. Store them separately in the refrigerator. When ready to serve, gently reheat the mushrooms (or serve them cold as a salad) and toss with the fresh chimichurri. This makes entertaining a breeze!
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📖 Recipe
Oven Roasted Portobello Mushrooms with Chimichurri
Debra Klein
Roasting portobello mushrooms whole means they’ll be juicy and meaty! They’re easy to make and the clean up is a breeze. Spoon on the fresh herb chimichurri for a tasty side dish that everyone adores.
Rate this Recipe
Equipment
- Large Rimmed Baking Sheet
- Unbleached Parchment Paper
Ingredients
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
Instructions
- 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 that will release during cooking.
- 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.
- 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.
- 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.
- Roast in preheated oven for 10 minutes. Remove. Flip to other side and return to oven for additional 10 minutes.
- While the mushrooms are cooking in the oven, prepare the chimichurri.
Chimichurri
- 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.
- Finely chop shallot, add to bowl. Use a microplane to grate the garlic right over the bowl, and the same for the zest 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
- When mushrooms have finished cooking, flip them over to pour out any remaining juice onto the parchment. Then transfer the cooked mushrooms to a serving bowl.
- Spoon on chimichurri and serve the remaining sauce on the side in a small dish.
- 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.
Nutrition
Carbohydrates: 13g
Protein: 5g
Fat: 26g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 18g
Trans Fat: 0.01g
Sodium: 475mg
Potassium: 847mg
Fiber: 4g
Sugar: 5g
Vitamin A: 2612IU
Vitamin C: 46mg
Calcium: 63mg
Iron: 3mg
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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