We likely have roasted or grilled portobello mushrooms once a week. This recipe which calls for a pineapple juice marinade and spinach chimichurri sauce is new to the rotation. It’s a healthy and simple way to get a filling and tasty meatless meal on the table in a matter of minutes.
After busy days, which seem to be the norm these days, I get home and just want to slow the world down a bit. For me that means putting on the headphones usually jazz or a laid-back hip hop instrumental track, pouring a glass of Monkey Shoulder, and working out dinner as I nod my head in cadence with the beat. Tonight’s audio therapy was provided by the dope music of Freddie Joachim.
Portobello mushrooms are often called steaks of the mushroom family. In this recipe they are prepared in similar fashion to common steak recipes, i.e. marinated then grilled over direct heat. Most recipes call for marinades made with basalmic vinegar and/or soy sauce, but here I kept things simple and marinated the portobellos in pineapple juice before grilling. The pineapple juice adds a hint of sweetness and some additional tender juiciness without rendering them “spongelike.” You basically get a meaty steak proxy packed with flavor via a one ingredient marinade.
Not only are the portobello steaks flavorful, but they are also highly filling. Thus they make for a great vegan or meatless option for those who want to reduce their meat consumption. Portobello mushrooms are relatively high in protein for a non-meat and have other similar meat characteristics such as texture and mouthfeel. I know there are many other meatless options, especially processed tofu or soy-based products, but I try to avoid all types of processed foods and just generally prefer to eat “real food”.
I don’t judge those that do, but it’s just not for me. The other added benefit is that portobello mushrooms are low carb, high fiber. I’m always looking to add more fiber into my diet as increased fiber does many things including lowering your risk for diabetes and heart disease among other things.
Earlier in the week during my weekly Sunday meal prep, I made up a batch of spinach chimichurri sauce. I used my base recipe and added kohlrabi leaves reserve from a purple kohlrabi dish I’d planned to make later this week. The chimichurri adds a vibrant color from the farmers market fresh greens and a depth of flavor to this simple but satisfying and elegant dish. The acidity helps to compliment the richness of the portobellos.
grilled portobello mushrooms with spinach chimichurri
If you make this vegan grilled mushrooms recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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- 4 portobello mushrooms stemmed
- 4 cups canned unsweetened pineapple juice
- 1 teaspoon Ground black pepper
- 1 teaspoon Kosherr salt
- 1 teaspoon Paprika
- Spinach Chimichurri Sauce
- Put the mushrooms in a large plastic ziplock bag and add the pineapple juice. Close the bag and refrigerate between 4-8 hours.
- Remove the mushrooms from the juice and let them reach room temperature before grilling. Season cavity with spices.
- Light/heat grill to medium high heat. Brush the grids with olive oil stained paper towel.
- Grill the mushrooms flat side down for 5 minutes. Mushrooms should be sweating at this point. Flip and grill the other side for another 5 minutes. Transfer to plate and serve with the spinach chimichurri sauce.