Chimichurri Portobello Steak Sandwhich

If your a vegetarian or vegan craving a steak sandwich or looking for something meaty but trying to cut back on your red meat, this is a really satisfying and flavorful recipe. The lemony garlic chimichurri* sauce pairs very well with asparagus and a chilled glass of pinot blanc!

*Chimichurri is a green sauce that originated in Argentina and is commonly used as a marinade for grilled meat.

Recipe adapted from "Once Upon a Plate"

• 2 large portobello mushrooms
• 2 thick slices crusty bread
• 1 cup Italian parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1/8 teaspoon chili pepper flakes (increase if you like more heat)
• 1 tsp dried oregano
• 2 tbsp shallots or red onion, minced
• 1/4 cup olive oil
• 3 tbsp sherry wine vinegar, or red wine vinegar
• 2 tbsp water
• 1/4 cup lemon juice

1. Preheat oven to 400°.
2. To make the chimichurri sauce combine all ingredients from parsley through to lemon juice into a food processor and pulse until well chopped, but not pureed. Add more water if you feel your sauce is too thick.
3. Wash and dry portobello mushrooms and place gill side up in a a baking dish. Pour 3/4 of the chimichurri sauce over top of portobellos and cover with tin foil. Bake for 20 minutes.
4. Meanwhile, prepare you bread by brushing with olive oil and rubbing with a fresh garlic clove. Lightly sprinkle with salt and pepper. Place on baking sheet.
5. Remove tin foil and raise temperature on oven to broil. Move mushrooms to lower rack and place bread on top rack. Toast your bread until browned then flip bread and toast on other side. You may choose to brown your mushrooms under the broiler once you have removed the bread.
6. Slice portobellos and serve on bread with the remaining chimichurri sauce spooned over top.