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Grilled Portobello Mushrooms with Spicy Chimichurri


3 Servings


  • 3 Portobello Mushrooms
  • 1 Teaspoon Garlic Powder
  • Salt to Taste


  • 1/2 Cup Packed Fresh Parsley
  • 1/2 Cup Packed Fresh Cilantro
  • 1/4 Cup Packed Fresh Mint
  • 10 Large Fresh Basil Leaves
  • 2 Tablespoons Olive Oil
  • 2 Garlic Cloves
  • 1 to 2 Teaspoons Red Pepper Flakes (2 if you like it spicy)
  • Pinch of Black Pepper
  • 1 Teaspoon Salt
  • 1 1/2 Tablespoon Rice Vinegar
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Whole Lemon
  1. Wash your Portobello mushrooms, drizzle olive oil on a grill pan or if using a BBQ; in a bowl add olive oil, salt and garlic powder. Grill on both side until both sides start to juice a little and get tender (about 3 minutes on each side).
  2. In a food processor add all the chimichurri ingredients and puree until thoroughly mixed.

Add or dip you mushrooms into the chimichurri and enjoy!


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