Grilled Portobellos with Veggies + Chimichurri Sauce

October 24, 2017

I like using our grill into the autumn season.  Fall is a great time of year to cook–and to eat–outdoors.  In DC we have fewer bugs now, and as the leaves fall we get a broader view of the night sky. We illuminate our festive deck lights, sit under the branches of our cherry tree, and enjoy the night sounds of the cicadas.

Being vegetarian (but occasionally eating fish) I like to come up with dinner dishes that don’t rely on pasta or grains or seafood, but that are plant-forward and hearty enough to qualify as really dinner. These Grilled Portobellos are a lovely vegetable dish that will satisfy those evening cravings for a big MEAL, without compromising the nutrient value.

Please stay tuned for our upcoming 5-day Beginner’s cleanses coming in November and December. Let your friends who’ve been asking about your cleanse experiences know they are coming up!  Also, this week we have a giveaway on instagram ( We are featuring the beautiful Nourish & Refine and giving away a few of their lovely, conscious products. Follow us to learn more!

Chimichurri Sauce

1 cup parsley, roughly chopped (some stems are fine)
1/2 cup olive oil
1/3 cup white wine vinegar or champagne vinegar
1/4 cup cilantro, roughly chopped (some stems are fine)
2 garlic cloves, diced
1/2 tsp. dried crushed red pepper
1/2 tsp. cumin
1/2 tsp. sea salt

Puree in vitamix or good blender. Serve at room temperature. Delicious also over fish, or roasted vegetables, or as a sauce with a quinoa salad. Store remaining sauce in a closed jar in the fridge.

Grilled Portobellos

serves 2

2-4 portobello mushrooms
2+ Tbsp. extra virgin olive oil
1/4 tsp. sea salt
1/2 cup black beans, rinsed and drained
1/3 cup cherry tomatoes, sliced into quarters
1/4 cup shredded carrots (can buy pre-shredded)
1/2 tsp. cumin
1/2 avocado, sliced
juice from half a lime
microgreens for garnish

  1. Preheat the grill to about 425 degrees. Brush your portobellos with olive oil and sea salt. Grill for about 15 minutes, flipping once, and test for tenderness.
  2. Mix the remaining ingredients in a bowl, combining until avocado breaks down enough to hold the other ingredients together.
  3. Place a hearty scoopful of filling on each portobello, and drizzle generously with Chimichurri Sauce.