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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

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.


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.


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


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.


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

<i>Created by Luke Hines for Australian Avocados </i>
Nutrition Facts

Servings 0