Portobello steaks with avocado chimichurri

Portobello steaks with avocado chimichurri

Everyone has that one friend who feels left out at the barbecue when grilling steaks. But it doesn't have to be like that. Here comes one of the best vegetarian low-carb dishes you can make on the grill, so you can accommodate both your vegan and carnivore guests.

Portobello steaks with avocado chimichurri

Everyone has that one friend who feels left out at the barbecue when grilling steaks. But it doesn't have to be like that. Here comes one of the best vegetarian low-carb dishes you can make on the grill, so you can accommodate both your vegan and carnivore guests.
USMetric
2 servingservings

Ingredients

Portobello steaks
  • 4 (12 oz.) 4 (325 g) portobello mushroomportobello mushrooms
  • 2 tbsp 2 tbsp olive oil
  • 2 tsp 2 tsp sea salt
  • 1 tsp 1 tsp pepper
Avocado chimichurri
  • 1 1 fresh jalapeñofresh jalapeños
  • 2 2 garlic clovegarlic cloves
  • 1 (1 oz.) 1 (30 g) shallotshallots
  • 1 (7 oz.) 1 (200 g) avocadoavocados
  • 1 1 lemonlemons or lime, juicedlimes, juiced
  • 2 tbsp 2 tbsp fresh parsley
  • ½ tsp ½ tsp sea salt
  • ½ tsp ½ tsp pepper
  • 4 tbsp 4 tbsp olive oil
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Instructions

  1. Preheat the grill for 20-30 minutes on medium-low heat with the lid down.
  2. Clean the portobello mushrooms and remove the stems. Brush with olive oil on both sides, season with salt and pepper.
  3. Place mushrooms on the grill, stem side down with the lid open. Grill for 5 minutes on each side. Brush them with some more olive oil when flipping, to keep them juicy.
  4. In the meantime, cut the jalapeño into pieces. Remove the seeds first if you don’t want it to be too spicy. Chop garlic and shallot.
  5. Cut avocados in half. Remove the pit and scoop out the flesh. Cut into pieces.
  6. Add chopped veggies to a food processor. Squeeze in lemon juice, add olive oil and parsley. Season with salt and pepper. Blend until you get a nice chunky mix.
  7. Remove mushrooms from the grill and put on a plate with stem side down.
  8. Serve with chimichurri on top. Sprinkle with sea salt.

No-grill prep

Use a cast iron skillet and cook the mushrooms on the stove top on medium-high heat for 5-7 minutes per side.

You can also grill the portobello mushrooms in the oven on 400°F (200°C) for 15-20 minutes, flipping once halfway through.

Recommended special equipment

Food processor

Tip

If you want the mushrooms to be more cooked through, you can grill them with the lid down a little longer. If you do that, cook on a lower heat to avoid them getting too soggy.

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