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Portobello Steaks with Avocado Chimichurri Recipe

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4.2 from 15 reviews

Delicious and hearty Portobello Steaks marinated in a flavorful balsamic and spice mixture, grilled to perfection and topped with a creamy, zesty avocado chimichurri. This vegan-friendly recipe offers a rich and savory meal, perfect as a standalone dish or paired with salads, grains, or vegetables.

Ingredients

Portobello Steaks

  • 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)

Avocado Chimichurri

  • 1 ½ cups finely chopped parsley (flat leaf Italian parsley preferred)
  • 2-3 cloves garlic (minced)
  • 1 medium shallot (minced, about 1/4 cup chopped)
  • 1/4 tsp red pepper flakes
  • 2 Tbsp olive oil (extra virgin recommended)
  • 2 Tbsp lemon juice (alternatively red or white vinegar for traditional flavor)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 small ripe avocado (cubed)

Instructions

  1. Prepare Mushrooms: Add the cleaned portobello mushrooms to a shallow baking dish or large freezer bag and set aside.
  2. Make Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, smoked paprika, minced garlic, and optional steak sauce. Taste and adjust seasonings if necessary.
  3. Marinate Mushrooms: Brush the marinade on all sides of the mushrooms using a pastry brush. Let them marinate on one side for 5 minutes, then flip and marinate the other side for another 5 minutes.
  4. Prepare Chimichurri: In a medium bowl, whisk together chopped parsley, minced garlic, shallot, red pepper flakes, olive oil, lemon juice, sea salt, and black pepper. Adjust flavors by adding more lemon juice, salt, or red pepper flakes as desired. Gently fold in the cubed avocado and set the chimichurri aside.
  5. Cook Mushrooms: Heat a grill or large skillet over medium heat. Grill or pan-cook mushrooms for 2-3 minutes per side until caramelized and deep golden brown. Brush with any remaining marinade during cooking to enhance flavor.
  6. Serve: Top each portobello steak with a generous amount of avocado chimichurri. Serve immediately. These steaks pair well with salads, grilled asparagus, quinoa, millet, or brown rice.

Notes

  • If you prefer a more traditional chimichurri, substitute lemon juice with red or white vinegar.
  • The steak sauce is optional; use a vegan-friendly brand like A1 for added depth.
  • Flat leaf Italian parsley is recommended for chimichurri but any kind can work.
  • Use a grill or large skillet depending on convenience—both methods yield excellent flavor.
  • The avocado addition adds creaminess and healthy fats but can be omitted if preferred.
  • This dish is best served fresh to enjoy the vibrant chimichurri and perfectly cooked mushrooms.

Find it online: https://glowcooks.com/portobello-steaks-with-avocado-chimichurri-recipe/