Close up of grilled portobellos with mashed carrots

Grilled Portobello Kabobs with a Chimichurri Sauce

Grilled Portobello Kabobs with a Chimichurri Sauce
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Veg Life Staff



  • 2-3 large Portobellos cut into large squares
  • 1/4 c Low Sodium Soy Sauce
  • 1-2 tbsp Oil
  • 2 tbsp Lemon Juice
  • 2 tbsp Brown Sugar
  • Garlic minced, to taste
  • Crushed Red Pepper Flakes to taste
  • 1/2 lb Carrots peeled, sliced and boiled
  • 1 tbsp Vegan Margarine
  • Salt & Pepper to taste
  • pinch Chili Powder
  • Agave Nectar to taste


  • 1 1/4 c Italian Parsley
  • 2 tbsp Basil Leaves
  • 2 tbsp Oil
  • 1 Shallot
  • Garlic Clove to taste
  • 2 tbsp Red Wine Vinegar you could also use apple cider vinegar
  • 1 tbsp Lemon Juice
  • Salt & Pepper to taste
  • pinch Red Pepper Flakes or to taste


  • Soak the skewers (if using wood or bamboo) so that they don't burn. Set aside.
  • Peel and slice the carrots, placing them into boiling water until tender. You should be able to pierce with a fork. Drain and mash. Add your spices.
  • Clean, de-stem and trim the portobellos.
  • Whisk together the marinade and add the cut portobellos. I only did mine for about 15 minutes, but you could certainly do them longer. Skewer the mushroom pieces and discard the remaining liquid.
  • Meanwhile, in a food processor, add the ingredients for the chimichurri and puree until well combined.
  • Grill the portobellos a few minutes on each side. The amount of time will depend on how large they are, but if you have a hot  grill (or grill pan), this should only take a few minutes.
  • Serve the grilled skewers over the carrot mash immediately and serve with the chimichurri sauce. I also like to add a few lemon wedges for squeezing. Enjoy!