Description
Satisfy your cravings with these flavorful Portobello Steaks topped with a creamy Avocado Chimichurri sauce. Perfect for a meatless meal that doesn’t skimp on taste!
Ingredients
Units
Scale
MUSHROOMS
- 3 large portobello mushrooms (stems removed, wiped clean)
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 3 cloves garlic (minced)
- 1 Tbsp steak sauce (optional)
CHIMICHURRI
- 1 1/2 cups finely chopped parsley
- 2–3 cloves garlic (minced)
- 1 medium shallot (minced)
- 1/4 tsp red pepper flake
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 small ripe avocado (cubed)
Instructions
- Marinate Portobello Mushrooms: Add mushrooms to a baking dish. Whisk balsamic vinegar, olive oil, spices, garlic, and steak sauce. Brush marinade over mushrooms.
- Prepare Chimichurri: Mix parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper. Add avocado and set aside.
- Cook Mushrooms: Grill mushrooms for 2-3 minutes per side until golden brown.
- Serve: Top mushrooms with chimichurri sauce. Enjoy as a main or with sides like salads or potatoes.
Notes
- 3 cloves of garlic yield ~1 ½ Tbsp minced garlic.
- Chimichurri sauce adapted from Bon Appetit.
- Mushroom marinade adapted from Portobello Mushroom Burgers.
- For added protein, consider adding toasted pumpkin seeds or serving with quinoa, millet, or brown rice.
- Nutrition info calculated without optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
