• Portobello Steaks w/ Herbed Avocado Salsa
  • Portobello Steaks w/ Herbed Avocado Salsa
  • Portobello Steaks w/ Herbed Avocado Salsa
  • Portobello Steaks w/ Herbed Avocado Salsa
  • Portobello Steaks w/ Herbed Avocado Salsa

Portobello Steaks w/ Herbed Avocado Salsa

Portobello Mushrooms are not only the most versatile vegetable around but are the perfect ingredient for both a hearty and meatless meal. Mushrooms are a textural sensation and soak up so much flavour, making them the perfect option for this meaty steak alternative!

I’m not going to lie, it has been a while since I had steak. But it seemed like a complete no brainer to pair our ‘steaks’ with Herbed Avocado Salsa. Bursting with citrus, parsley and of course, AVOCADO for that buttery texture.

But seriously, name a meal that Avocado doesn’t provide the perfect accompaniment for and I’ll give you a medal.

This recipe calls for just 20 minutes prep time and is ridiculously straight forward! Just marinade your steaks, make your Avocado salsa and dig in!

Ingredients:

Mushrooms


3 mushrooms
3 tbsp olive oil
3 tbsp balsamic vinegar
½ tsp cumin
½ tsp smoked paprika
1 tbsp crushed garlic
Salt & Pepper to taste


Herbed avocado salsa;


½ an avocado
½ tbsp olive oil
Juice of half a lemon
½ tsp chilli flakes
1 cup parsley (chopped fine)
½ red onion
Salt and Pepper to taste

Method:

Mix all ingredients for your marinade in a bowl and pour over your mushrooms. Leave aside for five minutes while your prepare your herbed avocado salsa.


While mushrooms are marinating, mix together your salsa. Adjusting seasonings and spice to your taste.


Place mushrooms in a deep fry pan and cook over medium heat. Pour excess marinade over the mushrooms and cover for 5 minutes. This allows marinade to caramelise and the mushrooms to soak up as much of the flavour as possible.


Remove mushrooms from the skillet and serve alongside your Herbed Avocado Salsa.


This is a great standalone meal but can be paired with a number of sides and salads! I often enjoy this meal on a Sunday morning alongside a thick piece of toasted Sourdough. Or even for a quick dinner, with a side of quinoa and broccoli.


Brought to you by,
REAL RAD FOOD X THE AVO TREE


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