Friends, welcome to grilling season.
I know what you’re thinking. Here we go with the fake meat substitutes and crumbly veggie burgers (see my Grillable Veggie Burgers here!).
But not so fast! Here’s my new, go-to plant-based option: Grilled portobello mushrooms in a saucy marinade with spicy avocado chimichurri.
This recipe is inspired by my absolute favorite veggie burger at the moment.
They take about 30 minutes and are insanely easy to make. Just marinate, make your chimichurri, grill the mushrooms, dig in. It’s go time.
When I was first conceiving this recipe, I thought chimichurri* – a citrusy, classic “steak” sauce with loads of parsley – would be a perfect pairing. And when I tasted it, I knew something was missing. Avocado to the rescue for seriously buttery texture and loads of nutrients.
Oh avocado, what can’t you do?
*Note: learn more about chimichurri and its Argentinian origin here.
These steaks are great on the grill or on the stovetop! I personally prefer a cast iron skillet since the entire surface gets browned and caramelized.
I hope you LOVE these steaks! They’re:
Buttery from the avocado
& SO easy
This is the perfect option for all your summer grilling needs. They’re great on their own but would also pair well with salads, mashed potatoes, or cooked quinoa, millet, or rice.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!
Note: recipe updated 04/28/21 to address reader issues with flavor balance and excess marinade.
Portobello Steaks with Avocado Chimichurri
- 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)
- 1 ½ cups finely chopped parsley (either kind will work, but flat leaf Italian parsley is best)
- 2-3 cloves garlic (minced)
- 1 medium shallot (minced // 1 shallot yields ~1/4 cup chopped)
- 1/4 tsp red pepper flake
- 2 Tbsp olive oil (extra virgin when possible)
- 2 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
- 1/2 tsp each sea salt and black pepper
- 1 small ripe avocado (cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!)
- Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). 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, garlic, shallot, red pepper flake, 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. Add avocado 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. This makes a great standalone meal, but would also pair well with my Pecan Apple Salad, Pear Walnut Salad, or Vegan Mashed Potatoes! They would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.
*Chimichurri sauce loosely adapted from Bon Appetit.
*Mushroom marinade adapted from my Portobello Mushroom Burgers!
*For added protein, top with toasted pumpkin seeds or serve with cooked quinoa, millet, or brown rice!
*Nutrition information is a rough estimate calculated without optional ingredients
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