Portobello Steaks with Avocado Chimichurri
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3
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Calories
297 kcal
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Course
Main Course
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Cuisine
Vegan
Portobello Steaks with Avocado Chimichurri
Description
Portobello Steaks with Avocado Chimichurri begin with large portobello mushroom caps cleaned and marinated in a mixture of balsamic vinegar, olive oil, cumin, black pepper, smoked paprika, garlic, and optional vegan steak sauce. The marinade infuses the mushrooms with aromatic spices and tanginess that deepen with cooking.
After marinating briefly on each side, the mushrooms are cooked until caramelized and golden brown on the outside while retaining a tender texture. During cooking, the marinade can be brushed on for additional flavor.
The chimichurri combines finely chopped parsley, minced garlic and shallot, red pepper flakes, lemon juice, olive oil, sea salt, black pepper, and cubed ripe avocado. This adds a bright, slightly spicy, and creamy sauce that enhances the mushrooms' earthiness. The use of avocado adds healthy fat and smooth texture, differing from traditional chimichurri.
This dish can be served simply as a vegetarian main or paired with grains like quinoa, millet, or brown rice for a complete meal. Adding toasted pumpkin seeds increases protein and crunch.
Ingredients
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 // vegan friendly, like A1)
CHIMICHURRI*
- 1 ½ cups parsley either kind will work, but flat leaf Italian parsley is best, finely chopped
- 2-3 cloves garlic (minced)
- 1 medium shallot (minced // 1 shallot yields ~1/4 cup chopped)
- 1/4 tsp red pepper flakes
- 2 Tbsp olive oil (extra virgin when possible)
- 2 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
- 1/2 tsp each salt sea salt
- 1/2 tsp each black pepper sea salt
- 1 small avocado cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!, ripe
Instructions
- Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
- Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
- In the meantime, prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Add avocado and toss to combine. Set aside.
- Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
- To serve, top portobello steaks with avocado chimichurri. This makes a great standalone meal, but would also pair well with my Pecan Apple Salad, Pear Walnut Salad, or Vegan Mashed Potatoes! They would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.
Notes
- Approximately 3 cloves of garlic yield 1½ tablespoons minced garlic for this recipe.
- The chimichurri sauce is a variation inspired by Bon Appetit, incorporating avocado for creaminess.
- Marinade is adapted from portobello mushroom burger recipes to ensure flavorful steaks.
- For extra protein, consider topping with toasted pumpkin seeds or serving alongside cooked quinoa, millet, or brown rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1portobello steaks with sauce | |
| Calories | 297 | 15% |
| Carbohydrates | 16.4g | 5% |
| Protein | 4.3g | 9% |
| Fat | 25.6g | 39% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 17.7g | 89% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 424mg | 18% |
| Potassium | 794mg | 17% |
| Fiber | 5.7g | 23% |
| Sugar | 6.2g | 12% |
| Vitamin A | 2596IU | 52% |
| Vitamin C | 50.5mg | 56% |
| Calcium | 69.8mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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