Portobello Steaks topped with Avocado Chimichurri

I can imagine what you are thinking. We’re going to talk about crumbly veggie burgers and fake meat alternatives.

But wait! Here’s my go-to, plant-based choice: grilled portobello mushroom in a saucy sauce with spicy avocado chimichurri.

This recipe was inspired by my favorite veggie hamburger right now.

These mushrooms are easy to make and take only 30 seconds. Marinate the mushrooms, make the chimichurri, and grill them. It’s time to go.

I first thought that the classic steak sauce, chimichurri, with its citrusy flavor and loads of parsley, would make a great pairing. When I tried it, I realized that something was missing. Avocados are the answer for a buttery texture with loads of nutrients.

These steaks taste great whether they are cooked on the grill or the stovetop. I prefer to use a cast-iron skillet because the whole surface is browned and caramelized.

The perfect solution for your summer grilling needs. These are great as is but also go well with salads, ma, shed potatoes, or even cooked quinoa or millet.

Ingredients

MUSHROOMS

• Three large portobello mushrooms (stems removed, wiped clean)
• 3 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• Cumin – 1/2 tsp
• Black pepper, 1/2 tsp
• 1/4 tsp smoked paprika
• Three cloves of garlic (minced).
• 1 Tbsp steak sauce (optional //vegan-friendly, like A1)

CHIMICHURRI

• Parsley, finely chopped (you can use either kind, but the flat-leaf Italian parsley works best).
• Two cloves of garlic, minced
• One medium shallot (minced / 1 shallot yields about 1/4 cup chopped)
• 1/4 tsp of red pepper flake
• Extra virgin olive oil is best.
• For a more traditional version, use red or white wine vinegar instead of lemon juice.
• Half a teaspoon of each black pepper and sea salt
• Cubed avocados (a non-traditional ingredient, but it adds healthy fats and fiber as well as creaminess!)

Instructions

• Add the portobello mushroom to a large freezer bag or shallow baking dish. Set aside.
• In a small bowl, combine balsamic, cumin, and black pepper. Add paprika. Garlic. Adjust seasonings to taste.
• Use a pastry brush and brush the sauce on both sides of the mushrooms. Marinate one side of the mushrooms for 5 mins and then the other for 5 mins.
• While you wait, prepare the chimichurri. Add parsley, garlic shallots, red pepper flakes, olive oil, salt and pepper, lemon juice, and a medium bowl. Whisk to combine. Add more salt to enhance flavor or add red pepper flake to increase heat. Add avocado to the mixture and combine. Set aside.
• A grill or large skillet should be heated to medium-high heat. Each side should be cooked for 2-3 minutes or until golden and caramelized. While cooking, brush on any remaining marinade to add more flavor.
• Top portobello with avocado chimichurri. This is a delicious meal on its own, but it would also go well with my apple salad or walnut salad. These would pair well with grilled potatoes, quinoa, or millet. Fresh is best.