Marinated Portobello Steaks with Cilantro Chimichurri
You can probably tell from the many ways this dish is used, I love these mushrooms. Their flavor profile is on another level! Best of all, they’re super versatile. I can serve them as a main and call them “Portobello Mushroom Steaks”; with quinoa tabouli accompanying them on the side. I can chop them up and use them as a filling for fajitas along with guacamole, pico de gallo, bell peppers, and lime. I can cut them into medium-sized chunks for a bit of heartiness in my rice bowls. The longer they marinate, the more flavorful they become.
Even my “carnivore” friends adore this recipe. It just so happens to be one of my best gal friend’s favorite of all my raw dishes. Mushrooms are a wonderful substitute for meat because they have an earthy taste and a hearty texture. The trick to elevating them to another level is to make a savory marinade to tenderize them. Everything tastes better with a good sauce, in my humble opinion!
Not only do they taste great, mushrooms offer an abundance of health benefits as well. They offer many B vitamins, as well as selenium, potassium, iron, and even vitamin D. They are also a good source of antioxidants and fiber.
The process to making this dish is fast, simple, and straight forward. Clean the mushrooms and pat them dry with a paper towel. If you are using portobellos, cut them into thick, long “steaks”, about an inch and a half thick. You want to have to eat them with a fork and knife, as one does with a hearty steak. With your hands, massage the sauce into the mushroom wedges and let sit for maximum flavor absorption. If you are choosing to do a fajita filling, chop any kind of mushrooms into little bite-sized pieces. Cut them to the size that feels best to add to tacos. To the mushrooms you’ll add thinly sliced red onions and a cilantro chimichurri sauce so delicious, you’ll want to drink it.
The chimichurri just takes a few chops from your knife and a whirl from your blender. This rich, herby sauce is tart and salty with a wonderfully developed cilantro taste. If you’re not a huge cilantro fan, add or substitute parsley. The flavor comes from the bold ingredients of cilantro, ginger, garlic, lime, and red onion. I use it as a dip for vegetable sushi, as a marinade for veggies, and as a sauce for rice bowls, tacos, and potatoes. Enjoy this shiny new gem in your arsenal!
- 3 cups of portobello mushrooms -OR-
- 1.5 cups chopped mushrooms, white or brown
- 1/4 cup or 1/4 one small red onion (directions on cutting style below)
- 1/2 cup chimichurri sauce
- 2 cups cilantro, packed, cleaned
- 1 cup zucchini, peeled (white part only), chopped
- 1 tbs red onion
- 1 heaping tsp ginger, minced
- 1 clove garlic, rough chopped
- 2 tbs Braggs Aminos, nama shoyu, or soy sauce
- 1 tsp fresh lime juice
- 1/8 cup water
- Sprouts (any kind)
- Micro greens like watercress or maché
- There are two preparations of these mushrooms; the Portobello "Steaks" and the Mushroom Fajita Filling.
- Clean the portobello mushrooms carefully with water. Pat them dry with a paper towel.
- Cut them into long strips, about an inch and a half wide. You want them to be large enough to eat with a knife and fork.
- Julienne the red onion quarter very finely, long-ways (so you can see through the strips).
- Clean the mushrooms and dry before chopping.
- Dice the mushrooms into small chunks.
- After chopping you should have about a cup and half of mushrooms (or just adapt the amount of sauce you use to how many mushrooms you have).
- Dice the red onion
- Add 1 cup of cilantro and the rest of the ingredients into a high powered blender.
- Liquify to a smooth consistency.
- Add the second cup of cilantro and liquify.
- If the taste is too pungent, try reducing the raw garlic, red onion, and/or lime juice the next time you make it.
- Mix the mushroom mixture and half of the chimichurri together.
- For the steaks, use your hands to carefully massage the sauce into the mushrooms.
- Top the mushrooms with any desired garnish.
- Use the remaining sauce to top off individual plates of the steaks or fajitas (or rice bowls!).
- You may eat this immediately or leave to marinade for 15 minutes.
- Store any extra in the fridge. The flavor develops overnight and tastes even better over the next few days!