4 Servings 10 min Cook
4 Mushroom, whole Mushrooms
1/3 Cup Balsamic Vinegar
1/2 Cup Olive Oil
1/2 Tsp, ground Cumin
1/2 Tsp Pepper
1/4 Tsp Paprika
1 1/2 Cup Parsley
6 Cloves, minced Garlic
1 Shallot (medium) Shallots
1/4 Tsp Crushed Red Pepper Flakes
3 Tbsp Lemon Juice
1/2 Tsp Salt
1 Fruit Avocados
Clean portobello mushrooms and remove stems.
Place in large freezer bag or shallow baking dish and set aside.
Dice shallot, mince garlic cloves.
In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic.
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, remaining half of garlic, shallot, red pepper flake, other half of 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.
Cut avocado into cubes, add to bowl, 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.
Enjoy!
