Portabello steaks with spicy chimichurri

This recipe combines meaty portabello mushrooms with a zesty and spicy chimichurri sauce for a mouthwatering meal.

These portabello steaks with spicy chimichurri are a flavourful and satisfying vegetarian dish, featuring grilled portabello mushrooms and asparagus topped with a spicy herb sauce. Recipe compliments of The South African Mushroom Farmers’ Association.


For the chimichurri:

  •  1 shallot, finely chopped
  • 1 red chilli, sliced
  • 3 cloves garlic, minced
  • ½ cup red wine vinegar
  • 1 tsp salt
  • ½ cup coriander, chopped
  • ¼ cup parsley, chopped
  • 2 tbsp oregano, chopped
  • ¾ cup olive oil

For the mushrooms:

  • 4 large portabello mushrooms
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 lime
  • 30g rocket
  • 100g asparagus


Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

For the Chimichurri:

  1. In a bowl combine the shallots, chili, garlic, red wine vinegar and salt. Mix well and let sit for 10 min. Add in the coriander, parsley, oregano and olive oil. Whisk well until combined.
  2. In a large bowl combine 2 tbsp chimichurri, 2 tbsp olive oil, the juice of one lime, salt and pepper. Add in the mushrooms and asparagus and toss to coat.
  3. Braai the mushrooms and asparagus until they are tender and begin to show some colour.
  4. Serve the mushrooms on a bed of rocket and asparagus. Top generously with chimichurri, a squeeze of lime and fresh chilli.

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