Argentinian Grilled Mushroom Chimichurri Wraps

About This Recipe

This wrap borrows from choripán, the grilled sausage sandwich doused in chimichurri that's a staple of Argentine street food and asado gatherings, swapping in thick-cut mushrooms as the smoky, charred centerpiece. Grilling the mushrooms hot and hard, rather than simmering them, is what gives them the same charred edge that makes choripán so satisfying. The potatoes, roasted separately until crisp, add the same starchy, satisfying bulk you'd get from bread and a side in a full asado spread. Everything gets doused in a properly rested chimichurri right before eating — this sauce is meant to be generous, not a light drizzle. Wrapped in warm flatbread or tortillas, this makes a filling vegetarian lunch that channels the flavor of an Argentine grill without needing meat or an actual barbecue.

Ingredients

Serves 3

• 500 gportobello mushrooms(thick sliced)
• 4 tbspolive oil(divided)
• 2 cupspotatoes(cubed)
• 0.75 cupparsley(finely chopped)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 2 tbspred wine vinegar
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 3 piecesflatbread or large tortillas(warmed)

Instructions

1. 1

   Roast the potatoes

   Toss potatoes with 2 tablespoons oil and a pinch of salt. Roast at 220C (425F) for 25 minutes, turning once, until golden and crisp.

2. 2

   Make the chimichurri

   Combine parsley, garlic, oregano, vinegar, remaining salt and 1 tablespoon oil. Let rest at least 15 minutes.

3. 3

   Dry and grill the mushrooms

   Pat mushroom slices dry and toss with remaining oil and pepper. Grill or sear in a very hot pan 4-5 minutes per side until deeply charred and tender.

4. 4

   Warm the flatbread

   Warm the flatbread or tortillas in a dry pan until soft and pliable.

5. 5

   Assemble

   Fill each flatbread with grilled mushrooms and roasted potatoes, spoon chimichurri generously over the top, and roll or fold to serve.

Variations

• •

  Add cheese: melt a slice of provolone over the mushrooms in the last minute of grilling, echoing provoleta, a classic Argentine grilled cheese starter.

• •

  Add protein: include grilled chorizo or steak alongside the mushrooms for a non-vegetarian version.

• •

  Spicier: add a pinch of chili flakes to the chimichurri.

Storage

Refrigerate components separately up to 3 days. Reheat the mushrooms and potatoes in a hot skillet to restore some char rather than microwaving, and add fresh chimichurri when assembling.

Frequently Asked Questions