Our chimichurri marinated mushroom sandwich recipe makes a great naturally vegan alternative to a steak sandwich when you want something to get your teeth into!

Serves 4


2 tsp dried oregano

3 cloves garlic, crushed

1 shallot, finely chopped

1 long red chilli, finely chopped

4 tbsp red wine vinegar

100 ml olive oil, plus a bit extra if needed

4 portobello mushrooms, stalks removed

10 g fresh flat-leaf parsley, finely chopped

10 g fresh coriander, finely chopped

8 slices LivLife bread



  1. Stir together the oregano, garlic, shallot, chilli, vinegar and olive oil to make a marinade. Season with salt and pepper.
  2. Brush the back of each mushroom with some of the marinade, then turn them gill side up and spread a tablespoon of marinade over the top of each one. Leave to marinade for an hour or two, or refrigerate overnight for a deeper flavour.
  3. Stir the parsley and coriander into the rest of the marinade to make a chimichurri sauce.
  4. Preheat the oven to 220°C (200° fan) | 425F | gas 7.
  5. Heat a griddle pan until smoking hot. Drizzle a little extra oil over the mushrooms, then griddle gill-side-up for 5 minutes. 
  6. Turn the mushrooms over and transfer the whole pan to the oven. Bake for 8 minutes, then return the griddle pan to the hob, turn the mushrooms again and cook until all the liquid has evaporated (about 4-5 minutes).
  7. Top four of the bread slices with the mushrooms, then spoon over the chimichurri sauce before sandwiching with the rest of the bread.


Nutritional info per sandwich (1 mushroom)
Nutrient Amount Unit
Calories 405 KCAL
Fat 29.322 G
Protein 19.54 G
Carbohydrate 14.72 G
Fibre 10.17 G
Net carbs 4.55 g

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