These Marinated Portobello Mushrooms & Chimichurri-Gremolata Sauce are hearty. Each bite is satisfying and packed with flavor.
If you just want to make the sauce, click here. This Chimichurri-Gremolata Sauce is oil-free. It has elements of both chimichurri and gremolata.
The mushroom recipe is similar to my Easy Oven-Roasted Marinated Savory Portobello Mushrooms. This time there is no ginger and I’ve added a little liquid smoke to give these a more savory, steak-like flavor.
Serve Marinated Portobello Mushrooms & Chimichurri-Gremolata Sauce with
- Instant Pot Ancient Grains
- Vegan Instant Pot Mashed Potatoes (No Drain)
- salads or bowls
- couscous, rice, or pasta
- Slow-Roasted Zesty Greek Lemon Potatoes
- Roasted Red Peppers
Make Ahead
Make the Chimichurri-Gremolata Sauce and the marinade and store separate from the mushrooms. You can marinate the mushrooms for up to 30 minutes before cooking.
Shroom Notes
You can put the stems in with the mushrooms if you want, I think they are tasty.
You can remove the gills from the mushrooms with a spoon if you want before adding to the marinade. I like the gills, but it’s personal.
If you are using full sodium soy sauce/tamari, you may want to use about a third less and sub out that third with water.
Chimichurri-Gremolata Sauce Notes
This gets smoothest when it’s made in the blender, which is my preference.. It will be more rustic and gremolata-esque if you make it in a small-medium food processor.
Balsamic vinegar
Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe.
Let’s make Marinated Portobello Mushrooms & Chimichurri-Gremolata Sauce
Marinated Portobello Mushrooms
Preheat oven to 425° F
Find a casserole dish that will fit all four mushrooms without overlapping.
You can cut some of the mushrooms in half to get them to fit without overlapping. For easy clean up, you may want to line the dish with foil or parchment paper.
Pull the stems out of the portobellos. Then make the marinade by combining garlic, soy sauce, balsamic vinegar, oil, and liquid smoke.
Spoon, brush or rub the marinade onto the mushroom caps.
Let them sit for 15 minutes stem-side down soaking up the marinade in the casserole dish while the oven is heating.
Once the oven is heated, spoon, brush or rub more marinade onto them. Then put them in the oven stem-side-down for 15 minutes. Make the Chimichurri-Gremolata Sauce while the mushrooms are in the oven.
Then remove mushrooms from the oven, flip the mushrooms over, and spoon the hot juices from casserole dish onto the mushrooms, which are now gill-side-up. Return to oven for 10 – 15 more minutes.
Remove from oven and flip again.
Chimichurri-Gremolata Sauce
Add all Chimichurri-Gremolata Sauce ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth.
Stop and scrape the sides as needed while blending. Blend until completely smooth. Taste and add more cayenne if desired.
Serve
Plate mushrooms, slicing into 1/4″ slices if desired or leaving whole. Drizzle or spread Chimichurri-Gremolata Sauce on top or serve the sauce on the side for dipping.
These are fabulous with Instant Pot Ancient Grains, Vegan Instant Pot Mashed Potatoes (No Drain), salads or bowls, couscous, rice, pasta Slow-Roasted Zesty Greek Lemon Potatoes, and Roasted Red Peppers. Enjoy!
You will have leftover Chimichurri-Gremolata Sauce, enjoy with pasta, salads, fries or mixed with Low Oil Hummus for a zesty dip.
Marinated Portobello Mushrooms & Chimichurri-Gremolata Sauce
Ingredients
Marinated Portobello Mushrooms
- 4 whole portabello mushrooms
- 1 TBSP garlic minced, use jarred minced garlic for a shortcut
- 1/4 cup reduced sodium soy sauce use low sodium tamari for gluten-free
- 2 TBSPs balsamic vinegar
- 2 TBSPs neutral, high smoke point oil I recommend non-virgin olive oil or avocado oil
- 1/4 teaspoon liquid smoke
Chimichuri-Gremolata Sauce
- 1 ½ lightly packed cup fresh parsley
- 1½ lightly packed cup fresh cilantro
- 1/3 cup water
- 3 TBSPs lemon juice
- 1½ TBSP apple cider vinegar
- 1½ TBSP balsamic vinegar
- 3 – 4 cloves garlic
- 1/3 cup raw unsalted pumpkin seeds
- 1 TBSP dried oregano
- 1/8 teaspoon cayenne pepper optional, recommended for flavor depth and a kick, more if desired
- 3/4 teaspoon salt
- 1/3 teaspoon black pepper
Instructions
Marinated Portobello Mushrooms
- Preheat oven to 425° F
- Find a casserole dish that will fit all four mushrooms without overlapping. You can cut some of the mushrooms in half to get them to fit without overlapping. For easy clean up, you may want to line the dish with foil or parchment paper.
- Pull the stems out of the portobellos. Then make the marinade by combining garlic, soy sauce, balsamic vinegar, oil, and liquid smoke.
- Spoon, brush or rub the marinade onto the mushroom caps. Let them sit for 15 minutes stem-side down soaking up the marinade in the casserole dish while the oven is heating.
- Once the oven is heated, spoon, brush or rub more marinade onto them. Then put them in the oven stem-side-down for 15 minutes. Make the Chimichuri-Gremolata Sauce while the mushrooms are in the oven.
- Then remove mushrooms from the oven, flip the mushrooms over, and spoon the hot juices from casserole dish onto the mushrooms, which are now gill-side-up. Return to oven for 10 – 15 more minutes.
- Remove from oven and flip again.
Chimichuri-Gremolata Sauce
- Add all Chimichuri-Gremolata Sauce ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth. Stop and scrape the sides as needed while blending. Blend until completely smooth. Taste and add more cayenne if desired.
Serve
- Plate mushrooms, slicing into 1/4″ slices if desired or leaving whole. Drizzle or spread Chimichuri-Gremolata Sauce on top or serve the sauce on the side for dipping. These are fabulous with Instant Pot Ancient Grains, Vegan Instant Pot Mashed Potatoes (No Drain), salads or bowls, couscous, rice, pasta Slow-Roasted Zesty Greek Lemon Potatoes, and Roasted Red Peppers. Enjoy!
Notes
Make Ahead
Make the Chimichuri-Gremolata and the marinade and store separate from the mushrooms. You can marinate the mushrooms for up to 30 minutes before cooking.Shroom Notes
You can put the stems in with the mushrooms if you want, I think they are tasty. You can remove the gills from the mushrooms with a spoon if you want before adding to the marinade. I like the gills, but it’s personal. If you are using full sodium soy sauce/tamari, you may want to use about a third less and sub out that third with water.Chimichuri-Gremolata Sauce Notes
This gets smoothest when it’s made in the blender, which is my preference. It will be more rustic and gremolata-esque if you make it in a small-medium food processor. You will have leftover Chimichuri-Gremolata Sauce, enjoy with pasta, salads, fries or mixed with Low Oil Hummus for a zesty dip. Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe. www.planttestkitchen.comNutrition
For your shopping convenience, this post contains affiliate links. Thank you for your support.
Chimichurri recipe adapted from Brandi Doming at The Vegan 8.
If you liked this post, you might also like
- No-Boil Vegan Ricotta Stuffed Pasta Shells In Red Sauce
- Whole Roasted Cauliflower & Vegan Makhani Sauce
- Oil-Free Creamy Vegan Caesar Salad Dressing
- Vegan Garlic Alfredo Sauce
- Ancient Grains Bowl
Did you make Marinated Portobello Mushrooms & Chimichurri-Gremolata Sauce?
What did you eat them with? Any fun sides? Did you make any modifications? Were they hearty and delicious? Tell me about it in the comments section below.
Recent Comments