This Vegan Chimichurri Mushroom Skillet Recipe is a vibrant and flavorful dish that showcases the earthy taste of mushrooms paired with a zesty chimichurri sauce. It’s a simple yet satisfying vegan recipe that can be served as a main course or a side dish.
The recipe highlights fresh herbs and garlic, making it a healthy choice for any meal. Perfect for weeknight dinners, it comes together quickly and is packed with nutrients.
Quick and Easy Vegan Mushroom Skillet
This skillet dish features sautéed mushrooms tossed in a homemade chimichurri sauce made with parsley, garlic, olive oil, and vinegar. The recipe takes about 25 minutes from start to finish and serves 4 people.
Ingredients
- 1 pound mushrooms, sliced (such as cremini or button)
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil (for chimichurri)
- 1/2 teaspoon red pepper flakes (optional)
- Lemon wedges for serving (optional)
Instructions
- Heat Oil: In a large skillet, heat the olive oil over medium heat.
- Sauté Mushrooms: Add the sliced mushrooms, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Make Chimichurri: In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Mix well.
- Combine: Pour the chimichurri sauce over the sautéed mushrooms and stir to coat evenly. Cook for an additional 2-3 minutes to heat through.
- Serve: Remove from heat and serve warm, garnished with lemon wedges if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 14g
- Protein: 3g
- Carbohydrates: 6g
