Portobello Mushroom Steaks with Pepita Chimichurri Sauce are healthy and delicious! This vegan portobello steak recipe can be cooked 3 ways.
These Portobello Steaks are juicy, meaty, flavorful, and a healthy vegetarian alternative to beef steaks. They make a great meatless meal if you follow a vegetarian, vegan, or plant-based diet, or are just looking for a healthy vegetarian main course. Portobello mushrooms are naturally low in calories, fat, and carbohydrates while providing fiber, vitamins, minerals, and antioxidants. The pepita chimichurri sauce is super yummy and adds more protein and fiber to the mushroom steaks.
These portobello mushroom steaks are super easy to make and can be cooked in 3 different ways. I have included cooking instructions for grilled portobello mushroom steaks, roasted portobello steaks, and pan-seared portobello steaks. The pepita chimichurri is also quick and easy, plus, it can be made in advance. The portobello steaks can be served in so many ways and I have listed some ideas for you to try below.
I hope you enjoy the Portobello Mushroom Steaks with Pepita Chimichurri Sauce!
What to Serve with Portobello Steaks
These portobello steaks can be served as a vegan alternative to traditional steaks. They are wonderful added to salads and pasta, or served as the main course with veggies, bread, and more!
- Arugula Salad
- Asparagus with Goat Cheese Sauce
- Cilantro Lime Cauliflower Rice
- Creamy Cauliflower Risotto
- Cauliflower Tabbouleh
- Parmesan Roasted Broccoli
- Pear Salad with Honey Balsamic Dressing
- Roasted Breakfast Potatoes
- Roasted Sweet Potatoes
- Spinach Mashed Cauliflower
- Tuscan Cauliflower Rice
How to Make Portobello Steaks with Chimichurri Sauce
To make the portobello steaks with pepita chimichurri sauce, you can make the Pepita Chimichurri in advance or while the mushrooms are cooking. I like to make the chimichurri sauce in advance to keep things easy.
First, clean the mushrooms. Remove the stems, then use a damp cloth or paper towel to gently wipe them clean. You can leave the gills on or discard them, depending on your preference.
Next, prepare the mushrooms. Brush the portobello steaks with oil on both sides, then season with salt and pepper. As an alternative, you can also marinate the portobello steaks. This gives the steaks extra flavor. I like to marinate my steaks if they are going on the grill. The marinade and cooking instructions are below.
Once the portobello steaks have finished cooking, serve with the Pepita Chimichurri Sauce.
Portobello Mushroom Steaks
Portobello Mushroom Steak Marinade
This portobello mushroom steak marinade is optional, but it does add flavor and help keep the portobello steaks nice and juicy! If you would like to marinate your mushrooms, add the olive oil, balsamic vinegar, tamari, and garlic powder to a small bowl, then whisk to combine. Drizzle or brush both sides of the portobellos with the marinade to completely coat the mushroom. Allow to sit for 5 – 10 minutes then season with salt and pepper. Cook with one of the following instructions.
How to Cook Portobello Mushrooms
You can cook portobello mushrooms in 3 ways, in a pan, in the oven, or on the grill. I have included the 3 cooking methods below.
Oven Roasted Portobello Mushrooms
Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the prepared mushrooms onto the baking sheet, cap side down, gill side up. Bake for 15 minutes, flip, then bake for another 5 – 10 minutes, or until the mushrooms are tender and cooked to your liking.
Pan Seared Portobello Mushrooms
Heat a large pan over medium-high heat and grease or spray with cooking oil. Place the prepared portobello mushrooms into the pan, cap side down first, then sear for 3 – 5 minutes per side.
Grilled Portobello Mushrooms
Preheat the grill over medium heat. Place the prepared mushrooms on the grill, cap side down, gill side up. Grill for 5 minutes, flip and grill another 5 minutes, or until the mushrooms are tender.
Portobello Mushroom Steaks
Ingredients
- 4 large portobello mushroom caps wiped clean with stems removed
- 1 tablespoon olive oil or avocado oil
- salt and pepper to taste
Marinade (optional)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon tamari
- ½ teaspoon garlic powder
Pepita Chimichurri Sauce
- 1 batch Chimichurri Sauce (ingredients in recipe link)
Instructions
Prepare Mushrooms
- First, clean the mushrooms. Remove the stems, then use a damp cloth or paper towel to gently wipe them clean. You can leave the gills intact or scrape them out.
- Brush the portobello steaks with oil on both sides, then season with salt and pepper. As an alternative, you can also marinate the portobello steaks. This gives the steaks extra flavor. To marinate the mushrooms, add the olive oil, balsamic vinegar, tamari, and garlic powder to a small bowl, then whisk to combine. Drizzle or brush both sides of the portobellos with the marinade to completely coat the mushroom. Allow to sit for 5 - 10 minutes then season with salt and pepper.
- Cook with one of the 3 methods listed below. Once the portobello steaks have finished cooking, serve with the Pepita Chimichurri Sauce and enjoy!
Grilled Portobello Mushrooms
- Preheat the grill over medium heat. Place the prepared mushrooms on the grill, cap side down, gill side up. Grill for 5 minutes, flip and grill another 5 minutes, or until the mushrooms are tender.
Oven Roasted Portobello Mushrooms
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the prepared mushrooms onto the baking sheet, cap side down, gill side up. Bake for 15 minutes, flip, then bake for another 5 - 10 minutes, or until the mushrooms are tender and cooked to your liking.
Pan Seared Portobello Mushrooms
- Heat a large pan over medium-high heat and grease or spray with cooking oil. Place the prepared portobello mushrooms into the pan, cap side down first, then sear for 3 - 5 minutes per side.
Pepita Chimichurri Sauce (instructions in recipe link)
- You can make the Pepita Chimichurri in advance or while the mushrooms are cooking. I like to make it in advance to keep things easy.
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