Smoky grilled mushrooms tossed in fresh chimichurri, wrapped with roasted potatoes for an Argentine-inspired vegetarian lunch.
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.
Serves 3
Toss potatoes with 2 tablespoons oil and a pinch of salt. Roast at 220C (425F) for 25 minutes, turning once, until golden and crisp.
Combine parsley, garlic, oregano, vinegar, remaining salt and 1 tablespoon oil. Let rest at least 15 minutes.
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.
Warm the flatbread or tortillas in a dry pan until soft and pliable.
Fill each flatbread with grilled mushrooms and roasted potatoes, spoon chimichurri generously over the top, and roll or fold to serve.
Pat the mushrooms completely dry before grilling — wet mushrooms steam instead of charring properly.
Let the chimichurri rest at least 15 minutes; used immediately, it tastes sharp instead of balanced.
Don't skimp on the chimichurri — it's meant to be generous, closer to a sauce than a garnish.
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.
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.
Choripán, grilled sausage doused in chimichurri and served in bread, is one of Argentina's most iconic street foods, closely tied to asado culture. This wrap borrows that same charred, sauce-forward approach using grilled mushrooms in place of sausage.
Yes, any large, meaty mushroom works — king oyster or large cremini are good substitutes if portobello isn't available.
They were likely too wet going into the pan or grill — pat them thoroughly dry first and make sure your cooking surface is very hot.
Yes, it keeps well refrigerated for over a week and actually improves as it sits, so making it in advance is a good idea.
Per serving (340g / 12.0 oz) · 3 servings total
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