Name: “Steakhouse” Charred Mushroom Filet with Crispy Potato Rounds & Chimichurri (Vegan, Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs large portobello mushroom caps (about 4, stems removed); 3 tbsp olive oil, plus more for brushing; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp kosher salt, plus more for seasoning; Freshly ground black pepper, to taste; 2 large Yukon Gold potatoes, scrubbed; 1/4 cup fresh flat-leaf parsley, finely chopped; 2 tbsp fresh cilantro, finely chopped; 1 tbsp fresh oregano, finely chopped; 2 tbsp red wine vinegar; 1 small shallot, minced; 1 garlic clove, minced; 1/4 tsp red pepper flakes; Zest of 1 lemon; 1/4 cup olive oil (for chimichurri); Microgreens or baby arugula, for garnish (optional)

“Steakhouse” Charred Mushroom Filet with Crispy Potato Rounds & Chimichurri (Vegan, Gluten-Free)

CookwithNewsletter

In honor of the irreverent Las Culturistas Culture Awards and their celebration of food’s chaotic, joyful impact, this vegan take on a steakhouse classic puts the spotlight on the mighty mushroom. Charred portobello 'filets' get a crave-worthy umami punch and meaty texture, while crispy roasted potato rounds stand in for decadent steakhouse fries. A punchy, herby chimichurri brings brightness and acid to cut through the earthy richness—channeling the award-worthy drama of a $46 burger, but with California produce and plant-based flair. This is comfort food made for a modern food culture moment.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Slice Yukon Gold potatoes into 1/3-inch thick rounds. Toss with 1 tbsp olive oil, a generous pinch of salt, and pepper. Arrange in a single layer on the baking sheet and roast for 25-30 minutes, flipping once, until deeply golden and crisp at edges.
While potatoes roast, gently pat mushroom caps dry. Brush both sides with olive oil and season liberally with salt, pepper, smoked paprika, and garlic powder. Let sit for 10 minutes to allow seasoning to penetrate (salting early helps flavor and texture).
Heat a large cast iron skillet over medium-high until hot. Place mushrooms gill-side up and cook undisturbed for 4-5 minutes, pressing slightly with a spatula to encourage browning. Flip and cook another 3-4 minutes until deeply charred and tender. Remove from heat and let rest for 2 minutes, then slice thickly if desired.
Meanwhile, make the chimichurri: In a bowl, combine parsley, cilantro, oregano, shallot, garlic, red pepper flakes, lemon zest, red wine vinegar, and 1/4 cup olive oil. Season with salt and pepper to taste. Let sit 5 minutes for flavors to meld.
Plate mushroom 'filets' over a bed of crispy potatoes. Drizzle generously with chimichurri, top with microgreens or arugula if desired, and serve immediately.