Portobello Steaks with Avocado Chimichurri

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Balsamic vinegar

  ⅓ cup or 85g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Parsley

  Raw

  1 ½ cup or 90g

• Garlic

  Raw

  6 cloves, minced or 18g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lemon juice

  Raw

  3 tbsp or 45g

• Salt

  Table

  ½ tsp or 3g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Clean the portobello mushrooms and remove the stems. Place them in a large freezer bag or shallow baking dish and set aside.
2. Dice the shallot and mince the garlic cloves. In a small mixing bowl, whisk together the balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust the seasonings as needed.
3. Add the sauce to the mushrooms and use a pastry brush to coat all sides. Marinate for 5 minutes on each side.
4. Meanwhile, prepare the chimichurri by adding parsley, the remaining garlic, shallot, red pepper flakes, the remaining olive oil, lemon juice, salt, and pepper to a medium mixing bowl. Whisk to combine, then taste and adjust the flavor as needed. Add cubed avocado and toss to combine. Set aside.
5. Heat a grill or large skillet over medium heat. Cook the mushrooms on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush with any remaining marinade while cooking.
6. To serve, top the portobello steaks with avocado chimichurri. Enjoy!

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