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Avocado Chimichurri with Portobello Steaks

Yields4 Servings

Avocado Chimichurri by Luke Hines

 4 large portobello mushrooms, stalks removed
 3 tbsp balsamic vinegar
 3 tbsp extra virgin olive oil
 ½ tsp ground cumin
 ½ tsp sea salt
 ½ tsp freshly ground black pepper
 ¼ tsp smoked paprika
 3 garlic cloves, very finely chopped
Avocado Chimichurri
 2 Shepard avocados, diced. The firm flesh of a Shepard avocado lends itself to holding together well when diced.
 ½ bunch of flat-leaf parsley leaves, finely chopped
 3 garlic cloves, very finely chopped
 ¼ red onion, finely diced
 ½ tsp chilli flakes
 3 tbsp extra virgin olive oil
 ½ tsp sea salt
 ½ tsp freshly ground black pepper
 zest and juice of 2 lemons
1

Arrange the mushrooms in a shallow dish. Whisk together the balsamic vinegar, oil, cumin, salt, pepper, paprika and garlic in a bowl, then pour over the mushrooms. Leave to marinate for 10 minutes, turning the mushrooms halfway through to ensure they are evenly coated in the marinade.

2

Meanwhile, prepare the chimichurri. Add the parsley, garlic, onion, chilli flakes, oil, salt, pepper and lemon zest and juice to a bowl and whisk well. Add the avocado and toss to combine. Set aside.

3

Heat a barbecue grill plate or a large chargrill pan to medium–hot.

4

Transfer the mushrooms to the barbecue or pan and cook for 4–6 minutes, turning halfway through and brushing over any remaining marinade as you go, until they are caramelised and a deep golden brown.

5

To serve, divide the mushrooms among plates and top with the avocado chimichurri.

Created by Luke Hines for Australian Avocados
Nutrition Facts

Servings 4