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Grilled Portobellos with Spinach Chimichurri Sauce

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

  • 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

Instructions

  1. Put the mushrooms in a large plastic ziplock bag and add the pineapple juice. Close the bag and refrigerate between 4-8 hours.
  2. Remove the mushrooms from the juice and let them reach room temperature before grilling. Season cavity with spices.
  3. Light/heat grill to medium high heat. Brush the grids with olive oil stained paper towel.
  4. 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.