Meatless Monday - Grilled Portabellas with Chimichurri Sauce
Here is another crazy good recipe from a fabulous Chef in Atlanta in Nancy Waldeck. Nancy is all about adding lots of flavor with saving on fats! This past week in her Friday 4 she brought together the best...
Here is another crazy good recipe from a fabulous Chef in Atlanta in Nancy Waldeck. Nancy is all about adding lots of flavor with saving on fats! This past week in her Friday 4 she brought together the best “steak alternative” in the Portabella Mushroom and the classic Chimichurri Sauce. This was an ingenious idea! I wish I would have thought of this combination. Her idea to grill these mushrooms just adds to the classic dish of grilled beef finished with this green and flavorful sauce. I hope you consider preparing this for your family and friends.
Grilled Portabellas with Chimichurri Sauce
- 6 large portabella mushroom caps, cleaned of gills and stems
- 2 tablespoons extra virgin olive oil
- Sea salt and black pepper
- Drizzle the mushroom caps with olive oil, salt and pepper.
- Place on a clean grill, grill pan, or under a broiler until brown on the edges.
- Remove and finish the cooking in a 400 degree oven until cooked through.
- Or continue cooking with indirect heat on the grill.
- Prepare your serving, plating these a top farro, quinoa or on a small slider bun if you desire.
- This could be served along side some other sides and then the grains or bread eliminated.
- 1 cup parsley, packed
- ½ cup cilantro, packed
- ½ cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 – 3 garlic cloves, peeled
- ½ - ¾ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon sea salt
- Combine all the ingredients in a food processor or blender.
- Blend well.
- Set aside at least 30 minutes before serving to allow flavors to meld.
- Leftovers can be kept in the refrigerator 2 – 3 days.
- After the resting, top this sauce over the mushroom caps and enjoy!
Chimichurri sauce is a traditional condiment in Argentina. This sauce is used on any goodies from the grill, it is bright tasting and delicious on any meat fish or chicken, as well as veggies! If you are grilling meat, you can also use this sauce as a marinade. Just add about ½ of the recipe to a zip-lock plastic bag and marinate your protein about 30 minutes before grilling. Then, top your grilled meats with any of the additional sauce.
Again, this recipe is a perfect marriage of the best “steak alternative” with the classic Chimichurri Sauce! Thank you Nancy Waldeck. You can follow Nancy as author and chef at www.TasteandSavor.com
Here’s to another Meatless Monday success. What is your best meatless dish for your family/friends?