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"Quick" grilled portobello mushrooms with spinach chimichurri sauce

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Meatless Monday grilled portobello mushrooms.  It's a healthy and simple way to get a filling and tasty meatless meal on the table in a matter of minutes.

Mushrooms are marinated in a pineapple juice marinade and served with a delicious spinach chimichurri sauce.

grilled portobello mushrooms on a plate with spinach chimichurri #mushrooms #portobellos




Prepare the mushrooms

Remove the stems, then using a spoon scoop the ribbed flesh from the mushrooms.

Place portobellos in a large ziplock bag and add the pineapple juice. Close the bag and refrigerate 4-8 hours.

Grill the portobellos

Preheat grill. Brush the grates with an olive oil-stained paper-towel. Brush the mushrooms with oil then grill flat side down for 5 minutes. Flip and grill another 5 minutes. Remove from the grill and place on a plate. Serve with the chimichurri sauce. 


The portobellos are prepared in similar fashion to flank steak recipes, i.e. marinated then grilled over direct heat. Pineapple juice serves as a 1-ingredient marinade and adds a hint of sweetness and some additional tender juiciness without rendering them "spongelike." 

Portobellos are 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. 

During my weekly Sunday meal prep, I often make up a batch of spinach chimichurri sauce. The chimichurri adds a vibrant color from the farmer's 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 on a plate with spinach chimichurri #mushrooms #portobellos


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If you make this vegan grilled portobello 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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grilled portobello mushrooms on a plate with spinach chimichurri #mushrooms #portobellos

Grilled Portobellos with Spinach Chimichurri Sauce

Juicy Portobello mushrooms marinated in pineapple juice then grilled and topped with tangy spinach chimichurri sauce.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Marwin Brown


  • 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.
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Recipe Rating

Albert Bevia - Spain on a Fork

Thursday 1st of February 2018

These portobello mushrooms look insane good! and that spinach chimichurri sauce gives the entire dish such a beautiful color....great recipe


Thursday 1st of February 2018

Thanks Albert! The chimichurri really compliments the dish well in terms of flavor.