Vegan Portobello Steaks with Avocado Salsa
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Vegan Portobello Steaks with Avocado Salsa
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This makes a total of 2 servings of Vegan Portobello Steaks with Avocado Salsa. Each serving comes out to be 328.8 Calories, 29.95g Fat, 5.45g Net Carbs, and 5.45g Protein.
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Ingredients
For the Marinade
- 2 tablespoons avocado oil
- 1 tablespoon liquid aminos
- 1 teaspoon liquid smoke
- 2 cloves garlic minced
- ½ teaspoon cumin
- 1 teaspoon balsamic vinegar
For the Mushrooms
- 2 large portobello mushroom caps
- 1 medium avocado diced
- ½ medium Roma tomato diced
- ½ cup parsley finely minced, fresh
- 2 tablespoons hemp seeds hulled
- ½ teaspoon salt
Instructions
- In a small dish, whisk together the marinade ingredients then set aside.
- Clean and trim the portobello mushrooms. Remove any dirt with a soft towel. Trim the stem if desired.
- In a shallow dish, saturate the mushrooms with the marinade and toss a few times to coat. Let them sit for at least five minutes, turning occasionally to absorb the sauce.
- Combine the diced avocado, tomato, and finely minced parsley in a small bowl. Sprinkle with salt and half of the hemp seeds. Toss to coat.
- Preheat a dark coated or cast-iron skillet over medium-high heat. Pan sear the seasoned mushrooms until each side browns and the mushrooms begin to soften.
- Top each mushroom with avocado salsa and remaining hemp seeds. Serve hot.
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