Oven Roasted Whole Portobello Mushrooms with Chimichurri is just the meaty vegan side dish you’re going to start making on repeat. These mushrooms are juicy and flavorful, vibrant and delicious, and they’re super easy to make in under 30 minutes too.
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I love to make these ridiculously easy and flavorful mushrooms to serve as a side dish when I have guests for dinner on Friday night. I make a triple batch because they’re so well loved, but also because I secretly am hoping for leftovers to slice up, pour on a bit of extra chimichurri and throw in the fridge. It’s a delicious twofer as a chilled mushroom salad for shabbat lunch.
Other cooked vegetable salads like moroccan carrots or whole roasted beet salad are also fabulous veggie sides that you can make ahead and serve cold.
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.
Ingredients
Oven roasted mushrooms are so simple, all you will need: portobello mushrooms, olive oil, salt and pepper.
If you’re not into chimichurri, or you don’t have fresh herbs, make some vegan walnut pesto with arugula to slather on instead!
Chimichurri sauce relies on fresh herbs. Use what you have (I like parsley, oregano and cilantro) to make up 2 cups and then add aromatics like garlic and shallot. A bit of olive oil plus add some acid with lime and vinegar assures a tangy, tasty sauce.
Roast the mushrooms
Preheat oven to 400 and line a large rimmed baking sheet with unbleached parchment paper.
Carefully brush dirt off mushrooms with a damp paper towel. DO NOT immerse mushrooms in water…they will soak it up like a sponge, creating a rubbery consistency.
Roasting the mushrooms whole will help them retain their moisture. So, even if you intend on slicing them later, they will be juicier and have better texture if you cook them whole first.
Brush stem side of mushrooms with a thin layer of olive oil. Sprinkle with salt and pepper.
Flip mushrooms over and repeat the coating of olive oil, salt and pepper application.
Roast mushrooms for 10 minutes and then flip, cap side down. Use a paper towel to absorb any liquid that mushrooms accumulated.
Place mushrooms back into the oven for 10 minutes. Flip again, to leave mushroom liquid on the baking sheet.
Make Chimichurri
While the mushrooms are roasting, you’ll have plenty of time to make the chimichurri sauce. It will take about 5 minutes.
Discard stems from herbs and finely chop the leaves.
Place fresh herbs in a small mixing bowl and then finely chop shallot, grate garlic and lime zest over bowl.
Pour in the vinegar, lime juice and olive oil. Sprinkle with salt and red pepper flakes.
Mix well. Taste for seasoning, adding a bit more lime juice or salt and pepper as desired.
Pull it together
Transfer roasted portobellos from the baking tray to a serving dish, leaving the liquid behind. A slotted spoon or slotted spatula works well for this.
Spoon on the chimichurri sauce while the mushrooms are still warm. They’ll absorb the sauce more readily and the heat will take some of the kick out of the raw garlic.
Turn leftovers into a Mushroom Chimichurri Salad
Use a steak knife to cut whole mushrooms into slices. Spoon on chimichurri sauce, especially into the in between spots, so the mushrooms will soak up all the flavor. Store in an airtight container in the fridge. Serve cold or at room temperature.
Debra’s Pro Tips
- Pass around the extra chimi sauce…it’s good on more than just mushrooms. The full recipe for cilantro chimichurri sauce.
- Toss roasted mushrooms with the chimichurri while they’re still warm…they’ll soak up all that flavor, heating up the garlic in the most addictive way.
- When you flip the mushrooms over, if they’re sitting in a puddle of their own juice, just dab it up with a paper towel….no worries….before putting them back into the oven.
- If your portobellos are on the larger size, use a steak knife and cut them into strips, making it easier to serve and eat.
- Store in an airtight container in the fridge for 5 days.
- Use any combination of fresh herbs in your chimichurri, but note that basil will turn dark much quicker than other herbs, making it look less desirable, even though it will still be safe to eat.
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📖 Recipe
Oven Roasted Portobello Mushrooms with Chimichurri
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 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 stem side of mushroom, sprinkle with salt and pepper. Flip onto 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 onions are cooking in the oven, make 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 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 outside 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 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
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.
aidel
easy to prepare and very tasty!
Debra Klein
Thank you! This is why we make this delish mushroom recipe all the time.