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Keto Portobello Steaks with Chimichurri Recipe

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Juicy grilled portobello mushrooms topped with a bold chimichurri sauce. A simple, low-carb meal that works great for dinner or keto-friendly appetizers.

Ingredients

Scale

For the Portobello Steaks:

  • 4 large portobello mushrooms, cleaned and stems removed

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • Salt and pepper, to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley, chopped

  • 3 garlic cloves, minced

  • 2 tbsp red wine vinegar

  • ½ cup olive oil

  • 1 tsp dried oregano

  • ½ tsp red pepper flakes (optional)

  • Salt, to taste

Instructions

  1. Clean mushrooms with a damp cloth. Remove stems and gently scrape out gills if desired.

  2. Rub both sides of the mushrooms with olive oil, garlic powder, smoked paprika, salt, and pepper. Let rest 10–15 minutes.

  3. In a bowl, mix parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, and salt. Stir well and set aside.

  4. Heat a cast iron skillet or grill pan over medium-high heat.

  5. Place mushrooms gill-side down and sear for 4–5 minutes. Flip and cook another 4–5 minutes until tender and slightly charred.

  6. Remove from heat. Slice and top with chimichurri sauce. Serve warm.

Notes

  • For extra flavor, marinate mushrooms 30 minutes before cooking.

  • Chimichurri can be made 1–2 days ahead and stored in the fridge.

  • Add a sprinkle of grated cheese if you’re not strict keto.

  • Great as a main dish or sliced for low-carb appetizers.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-portobello-steaks-with-chimichurri/