today’s ambition:
find a favorite vegan recipe!
the label ‘vegan’ can have a certain stigma attached to it.
it’s like as a meat-loving no-category-eating human, i immediately judge something that is vegan as flavorless or dare i say. . boring.
well. as usual, boy oh boy was i wrong!
this recipe is slightly adapted from the amazing blog, minimalist baker, and as soon as i came across her avocado addition to a chimichurri – i just knew that not only was she a food genius, but that recipe had to hit my ambitious table!
marinating portobello mushrooms is one of my favorite way to enjoy the fun guys. fungis.
marinating meat is a lovely way to impart flavor – but there is just something so magical about the way a portobello literally drinks up the flavor concoction it swims in.
plus. having dinner marinating in your crisper lends to the perfect solution for those nights when you run in the door late from work + need to settle your hanger, asap!
now let’s talk grilling. i highly recommend grilling your portobellos – remember you don’t need an outdoor grill to get this done! i don’t!
your oven’s broiler can get the job done for you! or you can use a stovetop cast iron grill pan – i have this one from le creuset that i am totally and completely in love with. like i use it everyday. but seriously, everyday.
back to why you should grill – the char of the grill is complimented perfectly by the buttery cool avocado + the crisp fresh herbs in the chimichurri.
which, in the land of chimichurris, this avocado add-in is a true MVP.
grab these fresh ingredients, grill ‘em up + transport your taste-buds to vegan heaven.. you’ll find that it looks + feels a lot like ‘not vegan’ heaven!
- 4 large portobello mushrooms, stems removed + wiped clean
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons worcestershire sauce
- 1 tablespoon adobo sauce
- 1 teaspoon granulated garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 bunch of flat-leaf italian parsley
- 3 cloves garlic
- 1 shallot
- 1 lemon, juiced
- 3 tablespoons olive oil
- pinch of red pepper flakes
- kosher salt + fresh ground pepper, to taste
- 1 large avocado, cubed
- add your portobello mushrooms to a ziploc baggie or shallow dish + set aside.
- in a small mixing bowl, whisk together the remaining ingredients under portobellos.
- pour the marinade over the mushrooms, coating all sides + inside the mushrooms.
- let the mushrooms marinate in the fridge for 30 minutes up to 24 hours.
- meanwhile, prepare the chimichurri by adding the remaining ingredients -except for the avocado- to the base of a food processor. blend until consistency is smooth.
- remove the chimichurri to a bowl + add avocado. toss to combine + set aside until ready to serve.
- heat your grill or grill pan until hot, cook the mushrooms on each side for 4 minutes, or until caramelized + deep golden brown. brush on any remaining marinade while cooking to infuse more flavor.
- to serve, top portobells with avocado chimichurri + enjoy!
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!
Another winner kelly!!! To die for!!!
thank you Laura!! your comments always make my day!
This looks incredible, I’ll be trying it for sure. Maybe the meat eaters in my life will like it too? Let’s hope. 👍
Nichole – thank you! i can guarantee that this hearty portobello will satisfy nearly any meat eater! ..i know because i turned my boyfriend into a total meat + potatoes guy into a believer! let me know how it goes! -k