Mobile Menu
Grilled Portobello Mushrooms with Avocado Chimichurri

Grilled Portobello Mushrooms with Avocado Chimichurri

A enticing plant-forward starter, perfect for a small bite before the main course. Grilled Portobello Mushrooms with Avocado Chimichurri features Master’s Touch® Roasted Garlic Flavor Concentrate, Balsamic marinated portobello mushrooms, topped with an avocado chimichurri sauce.

What You'll Need

Recipe Ingredients
4 ea large portobello mushrooms, wiped cleaned and stems removed
  Mushroom marinade:
1/2 cup balsamic vinegar
1/2 cup extra avocado oil
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp Master’s Touch® Roasted Garlic Flavor Concentrate
2 Tbsp minced shallots
1 tsp chopped fresh oregano
1/2 tsp mushroom base
  Chimichurri:
1 shallot
1/2 tsp Master’s Touch® Roasted Garlic Flavor Concentrate
1/2 cup red wine vinegar
1/3 cup extra virgin olive oil
1/2 cup cilantro chopped
1/2 cup flat leaf parsley chopped
2 Tbsp fresh oregano
1/2 tsp crushed red pepper, adjust up or down for heat preference
to taste salt and black pepper to taste
1ea large ripe avocado
PREPARATION

  1. Mix all the marinade ingredients together.
  2. Brush onto mushrooms and let sit for 20 minutes.
  3. Prepare chimichurri by hand chopping herbs, garlic and shallot.
  4. Add and mix together in a bowl with vinegar, oil, salt and pepper and red pepper flakes.
  5. Add avocado and gently toss and set aside.
  6. Heat a grill pan or cast-iron skillet over medium heat.
  7. Place mushrooms cap side down in hot pan and cook for 2-3 minutes to caramelize.
  8. Flip over and cook an additional 2-3 minutes brushing mushrooms with marinade during the cooking process to boost and infuse more flavor.
  9. Once mushrooms are cooked through to desired tenderness remove from skillet and place on a platter.
  10. Top with avocado chimichurri and enjoy.

VIDEO DEMO