Grilled Portobello Mushroom Sandwiches with Chimichurri Sauce

These grilled portobello mushroom sandwiches are a delicious and satisfying plant-based meal that's perfect for warm weather. The meaty texture and rich flavor of the mushrooms pair perfectly with the tangy and herbaceous chimichurri sauce, and the addition of fresh vegetables adds extra nutrition and crunch. Enjoy!

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Grilled Portobello Mushroom Sandwiches with Chimichurri Sauce

Ingredients

  • 4 large portobello mushroom caps, stems removed

  • 2 tbsp. olive oil

  • Salt and black pepper, to taste

  • 4 whole grain burger buns

  • 4 slices vegan cheese, optional

  • 1 red onion, thinly sliced

  • 1 large tomato, sliced

  • 1 avocado, sliced

  • 1/2 cup chimichurri sauce (recipe below)

Instructions

  1. Prepare the Chimichurrri Sauce.

  2. Preheat a grill or grill pan to medium-high heat.

  3. Brush the portobello mushroom caps with olive oil and season them with salt and black pepper.

  4. Grill the mushroom caps for 4-5 minutes per side, or until they are tender and charred. You can optionally top with a slice of vegan cheese and grill until melted.

  5. Toast the burger buns on the grill for 1-2 minutes.

  6. Assemble the sandwiches by placing a grilled portobello mushroom cap on the bottom half of each bun.

  7. Top each mushroom cap with sliced red onion, tomato, and avocado.

  8. Drizzle the chimichurri sauce over the vegetables, then place the top half of the bun on each sandwich.

  9. Serve the sandwiches immediately, with any remaining chimichurri sauce on the side.

Chimichurri Sauce

Chimichurri sauce is a flavorful Argentinean condiment traditionally used as a marinade or sauce for grilled meats that is also wonderful on plant-based foods such as grilled vegetables, tofu, tempeh or seitan.

Ingredients

  • 1 cup fresh parsley leaves, tightly packed

  • 1/4 cup fresh cilantro leaves, tightly packed

  • 3-4 garlic cloves

  • 1/4 cup red wine vinegar

  • 1/2 cup extra virgin olive oil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon red pepper flakes (adjust to taste)

  • Salt, to taste

  • Black pepper, to taste

Instructions

  1. Start by finely chopping the parsley and cilantro leaves. You can use a knife or a food processor, but make sure not to puree them.

  2. Mince the garlic cloves finely. You can also use a garlic press if you prefer a smoother texture.

  3. In a bowl, combine the chopped parsley, cilantro, and minced garlic.

  4. Add the red wine vinegar, extra virgin olive oil, dried oregano, and red pepper flakes to the bowl. Mix well to combine all the ingredients.

  5. Season the sauce with salt and black pepper according to your taste preferences. Start with a pinch of each and adjust as needed.

  6. Allow the chimichurri sauce to sit at room temperature for about 15-20 minutes to let the flavors meld together.

  7. Taste and adjust the seasoning if necessary. Transfer the sauce to a jar or airtight container and refrigerate until ready to use. Chimichurri sauce can be kept in the refrigerator for up to a week.