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Portobello steaks with coriander chimichurri

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Succulent grilled portobello mushrooms, drizzled with a tangy, salty-sweet Asian chimichurri-inspired sauce

Portobello teaks with coriander chimichurri

CHIMICHURRI
 3 sprigs coriander
 1 red long chilli, seeds removed
 2 small garlic cloves, peeled
 2 tsp fish sauce
 4 tsp peanut oil
 2 tsp brown sugar
 Juice of 1 lime
 2 tbsp olive oil
INGREDIENTS
 8 large Portobello mushrooms
 2 tbsp olive oil
 20 g butter
1

To make the chimichurri, roughly tear coriander and chop chilli. Place all ingredients in a small pyrex-style jug and process using a stick blender until combined but still a little chunky in consistency. Transfer to a small bowl and reserve for serving.

2

Heat oil and butter on the flat barbecue griddle or in a pan. Cook mushrooms, turning often, for about 6-8 minutes until lightly browned and starting to soften. 

3

Transfer cooked mushrooms to a serving plate and serve with a good drizzle of the chimichurri sauce. 

4

*Note: you can buy pre-packed 375g pack of Portobello mushrooms which contains around 8-9 mushrooms. 

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