Portobello Carpaccio with Chimichurri

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Capaccio traditionally refers to thinly sliced meat that is served raw, but it is also used to refer to the preparation of vegetables in similar way. For this dish I thinly sliced a portobello and then topped it with an herbaceous chimichurri. I sliced and marinated the mushrooms before cooking them, but you also cook it first and then slice it if you prefer. It makes a really elegant vegan appetizer.

  • Duration
  • Cook Time
  • Prep Time
  • 2 ServingsServings


  • 2 large portobello mushroom caps, gills removed
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoon white wine vinegar
  • 1 tablespoon honey


  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4 cup white wine vinegar
  • 2 tablespoon olive oil
  • 4 cloves garlic
  • pinch red pepper flakes
  • salt and pepper to taste


Slice the mushrooms very thin, but note they will shrink in the oven.

Combine the rest of the ingredients for the marinade, oil through honey. Place mushroom slices in a ziplock bag and pour marinade over top. Seal and let sit at least 2 hours.

Preheat oven to 375. Remove mushrooms from bag and place in a single layer on a baking sheet. Place in the oven and cook 25 minutes until slightly browned and almost crisped.

Meanwhile prepare the chimichurri:
Place all ingredients in a blender or food processor and process until smooth.

Serve mushrooms with sauce on top.