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 PORTOBELLOS INGREDIENTS
- Portobello mushrooms
- Pineapple Juice
- Black Pepper
- Kosher Salt
- Spinach Chimichurri
GRILLING PORTOBELLOS INSTRUCTIONS
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.
MAKING THIS RECIPE
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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- 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.