Portobello Steaks with Avocado Chimichurri Recipe

If you’re looking to impress both vegans and meat-eaters at your table, these Portobello Steaks with Avocado Chimichurri are sure to do the trick. Tender, meaty mushrooms are bathed in a zesty marinade and grilled to perfection, then crowned with a bright, luscious avocado chimichurri. It’s hearty, fresh, and just bursting with flavor—you’re going to fall head over heels for this dish!

Ingredients You’ll Need

The beauty of Portobello Steaks with Avocado Chimichurri is how just a handful of everyday ingredients can magically turn into something so impressive. Each element here genuinely pulls its weight, from the earthy depth of juicy mushrooms to the punchy, herby freshness of the chimichurri.

• Portobello mushrooms: Go for large, firm caps. These are the stars of your plate and soak up all those savory flavors.
• Balsamic vinegar: Adds tang and natural sweetness that deepens the mushroom’s meaty character.
• Olive oil: Richness and moisture for both the marinade and chimichurri—extra virgin is best for the sauce!
• Cumin, black pepper, smoked paprika: This trio creates a warm, earthy, and slightly smoky backbone for your “steaks.”
• Garlic: Minced and ready to infuse bold flavor into both the marinade and the chimichurri.
• Steak sauce (optional): For a subtle “steakhouse” vibe; just make sure it’s vegan if you’re keeping things plant-based!
• Fresh parsley: Flat-leaf Italian parsley packs the most flavor, but curly works if that’s all you’ve got.
• Shallot: Brings a mild onion bite to the chimichurri that plays beautifully with parsley and garlic.
• Red pepper flake: Lends a gentle kick of heat and rounds out the flavor profile.
• Lemon juice (or red/white vinegar): Brightens the chimichurri with acidity—adjust to your taste for zing!
• Sea salt and black pepper: Essential for making all those fresh, vibrant ingredients truly pop.
• Ripe avocado: Not classic in chimichurri, but adds luxurious creaminess and a buttery finish to the sauce.

Variations

Don’t be afraid to make these Portobello Steaks with Avocado Chimichurri your own! The recipe is endlessly adaptable for your cravings, what you have on hand, or any dietary tweaks you need.

• Spicy Kick: Swap in more red pepper flakes or add a little diced fresh chili to the chimichurri if you love some real heat.
• Classic Chimichurri: Skip the avocado for a more traditional, bright-green sauce—totally delicious and herb-forward.
• Mushroom Mix-Up: Can’t find portobellos? Try thick-cut king oyster mushrooms or even grilled eggplant instead for a different texture.
• Herby Twist: Toss in fresh cilantro or even a bit of mint to the chimichurri for unique, unexpected flavors.
• Extra Protein: Sprinkle toasted pumpkin seeds over the steaks, or serve with quinoa or brown rice for a heartier meal.

How to Make Portobello Steaks with Avocado Chimichurri

Step 1: Mix Up the Marinade

Start by whisking together balsamic vinegar, olive oil, cumin, black pepper, smoked paprika, minced garlic, and steak sauce (if using) in a small bowl. This punchy marinade is what transforms the portobellos into juicy, flavor-bomb “steaks”—give it a taste and adjust the seasonings to suit your mood!

Step 2: Marinate the Mushrooms

Place your cleaned portobello mushrooms in a shallow baking dish or a large freezer bag. Brush both sides liberally with the marinade, getting into all those nooks. Let the mushrooms marinate for about 5 minutes per side; since they’re like little flavor sponges, even this short soak makes a big difference.

Step 3: Make the Avocado Chimichurri

While the mushrooms soak up that marinade, toss parsley, garlic, shallot, red pepper flake, olive oil, and lemon juice (or vinegar) into a bowl. Mix, taste, and tweak the acidity or heat as you like. When it’s just right, gently fold in those creamy avocado cubes—try not to mash them, you want luscious chunks!

Step 4: Grill or Pan-Sear the Steaks

Heat a grill or a large skillet over medium heat. Add the marinated mushrooms, cooking about 2–3 minutes per side until they’re deeply caramelized and golden-brown. Brush with any leftover marinade as you cook to build even more flavor—don’t rush, this step creates irresistible edges!

Step 5: Assemble and Serve

Plate your sizzling portobello steaks and lavish each one with a heaping spoonful of avocado chimichurri. The combination of smoky, juicy mushrooms with that fresh herby topping is next-level in every bite. Enjoy right away for the best texture and flavor!

How to Serve Portobello Steaks with Avocado Chimichurri

Garnishes

Sprinkle your finished Portobello Steaks with Avocado Chimichurri with a shower of extra chopped parsley or cilantro, a quick crack of black pepper, and perhaps a few toasted pumpkin seeds for crunch and a lovely visual contrast.

Side Dishes

These steaks shine as the main event, but they’re brilliant with a light salad—think a tangy Pecan Apple Salad or Pear Walnut Salad. For heartier fare, serve alongside fluffy quinoa, nutty brown rice, or even creamy vegan mashed potatoes for the perfect comfort meal.

Creative Ways to Present

Serve your Portobello Steaks with Avocado Chimichurri sliced over a bed of leafy greens for a stunning salad, stack them in a bun like a bold plant-based burger, or lay them over grilled vegetables for a spectacular barbecue platter at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Portobello Steaks with Avocado Chimichurri, store the mushrooms and chimichurri separately, covered, in the fridge for up to 2 days. This keeps the chimichurri bright and fresh while the mushrooms stay juicy and delicious.

Freezing

While the marinated, cooked mushrooms can be frozen (layer them with parchment and freeze in an airtight container for up to 2 months), the avocado chimichurri is best made fresh—avocado doesn’t freeze well and will turn brown and watery on thawing.

Reheating

To reheat the portobello steaks, gently warm them in a skillet over medium-low heat or bake at 350°F until heated through. Top with freshly made avocado chimichurri just before serving so everything tastes as vibrant as the first time.

FAQs

Final Thoughts

There’s nothing more satisfying than watching friends and family fall in love with a dish you can feel so good about serving. Whether you’re cooking up Portobello Steaks with Avocado Chimichurri for a special occasion or a simple weeknight dinner, I hope you’re as smitten with each fresh, bold bite as I am. Give it a try soon—you’re in for a treat!

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