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Low Carb Paleo Chimichurri Mushrooms with Citrus Salad Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Salads
Vegan
Vegetarian
★★★★☆
4.5/5
(1552 reviews)
By Zylo Nutritionist Team
Low Carb Paleo Chimichurri Mushrooms with Citrus Salad
Zylo Recipes

Description

Embark on a flavorful journey with our Spicy Portobello Mushrooms in Chimichurri Sauce! Meaty portobello mushrooms are carefully cooked until tender, then generously draped in a lively, piquant chimichurri sauce. The chimichurri, a vibrant green concoction, infuses the mushrooms with a zesty, herbaceous flavor, punctuated by a subtle heat that awakens the senses.

The mushrooms, imbued with earthy notes, offer a satisfying chewiness that contrasts beautifully with the bright, fresh sauce. To balance the richness of the mushrooms and the boldness of the chimichurri, a refreshing citrus salad accompanies the dish. Delicate baby spinach leaves are lightly dressed with a simple vinaigrette of lemon and orange juice, creating a tangy, sweet counterpoint to the savory elements.

The salad's crispness provides a textural contrast, cleansing the palate between bites and enhancing the overall dining experience. This dish is a celebration of fresh, wholesome ingredients, designed to be both satisfying and nourishing. The recipe allows for customization based on individual preferences.

For those who prefer a milder flavor profile, the jalapeno in the chimichurri sauce can be reduced or substituted with a milder pepper, such as green bell pepper. Similarly, the amount of crushed red pepper flakes used to season the portobello mushrooms can be adjusted to achieve the desired level of spice. This combination of earthy mushrooms, zesty chimichurri, and refreshing citrus salad creates a harmonious symphony of flavors and textures that is sure to delight.

Leftovers can be stored in an airtight container for up to 5 days, allowing the mushrooms to further absorb the flavors of the chimichurri sauce. For optimal freshness, the salad is best enjoyed within 24 hours. When preparing in advance, store the greens separately and dress them just before serving to prevent them from becoming soggy.

This dish is not only a delight to the palate but is also a testament to the versatility of plant-based cuisine.

Preparation Time

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Nutrition Information

Per 1 serving serving
C
Calories
214 Kcal
C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g
P
Protein
6 g
C
Fats
18 g
Saturated Fats 2 g
Unsaturated Fats 14 g
Cholestrol 0 mg
Sodium 251 mg
Potassium 446 mg
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Ingredients

    1.
    Portabella mushrooms, raw
    Portabella mushrooms, raw
    6 oz
    2.
    Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
    3.
    Salt
    Salt
    0.13 tsp
    4.
    Black pepper
    Black pepper
    0.13 tsp
    5.
    Onion powder
    Onion powder
    0.25 tsp
    6.
    Garlic powder
    Garlic powder
    0.25 tsp
    7.
    Cumin, ground
    Cumin, ground
    0.25 tsp
    8.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.25 tsp
    9.
    Lemon juice
    Lemon juice
    1 wedge - juice from one wedge or slice
    10.
    Cilantro
    Cilantro
    1 oz
    11.
    Jalapeno peppers, raw
    Jalapeno peppers, raw
    0.5 large - approx 4" - 6" long
    12.
    Garlic
    Garlic
    1 clove
    13.
    Lime juice, fresh
    Lime juice, fresh
    0.25 cup
    14.
    Salt
    Salt
    0.13 tsp
    15.
    Baby spinach
    Baby spinach
    1.5 oz
    16.
    Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
    17.
    Salt
    Salt
    0.13 tsp
    18.
    Lemon juice
    Lemon juice
    1 wedge - juice from one wedge or slice
    19.
    Orange juice
    Orange juice
    0.13 each - juice from one orange
    20.
    Walnuts
    Walnuts
    0.5 oz

Instructions

    1.
    Prepare the portobello mushrooms by removing the stems and dark brown undersides. Use a spoon to scrape off any loose pieces. Rub approximately 1 tablespoon of extra virgin olive oil into each side of each mushroom (2 tablespoons per mushroom), adding more if necessary to ensure full coverage.
    2.
    Season the undersides of the mushrooms with salt, pepper, onion powder, garlic powder, cumin, and crushed red pepper. Heat a non-stick pan on high heat. Once hot, place the seasoned side of a mushroom down in the pan and cook until charred.
    3.
    Flip the mushroom over, place a lid on the pan, and reduce the heat to medium. Continue cooking until the mushroom softens and grills flat in the pan. Squeeze lemon juice over the mushroom and cook until it darkens to your liking. Repeat steps 2-3 for each mushroom.
    4.
    To make the chimichurri sauce, add whole cilantro leaves, chopped jalapeno, garlic clove, lime juice, and salt to a blender or food processor. Blend until the cilantro is entirely broken down, adding more lime juice to thin out the sauce if needed.
    5.
    For the citrus salad, chop baby spinach or a spinach and arugula blend and add it to a bowl. Toss the greens with extra virgin olive oil and a pinch of salt (and pepper if desired). Then, toss the greens once more with fresh lemon juice, orange juice, and chopped walnuts.
    6.
    To assemble your plate, serve a mushroom with chimichurri sauce and approximately 1 ¼ oz of salad. If you have extra chimichurri sauce, you can toss it with your salad too. When storing leftovers, keep the mushrooms separate from the salad.