Ingredients:

  • 4 Large Portobello Mushroom Caps, cleaned and stems removed
  • 2 tbsp Avocado Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 Large Ripe Avocado, diced or mashed
  • 1 cup Fresh Italian Parsley, finely minced
  • 3 cloves Garlic, grated into a paste
  • 2 tbsp Red Wine Vinegar
  • 0.5 cup Extra Virgin Olive Oil
  • 0.25 tsp Red Pepper Flakes

Instructions:

  1. Prepare the mushrooms by wiping them with a damp paper towel to remove debris. Do not rinse under water.
  2. Remove the woody stems and use a spoon to gently scrape out the dark gills if a cleaner presentation is desired.
  3. Pat the mushroom caps completely dry with paper towels to ensure a proper sear.
  4. Season the mushrooms with avocado oil, smoked paprika, and garlic powder. Apply sea salt and black pepper immediately before cooking.
  5. Heat a heavy cast iron skillet or outdoor grill over high heat. Sear the mushrooms until they develop a deep mahogany crust and moisture has evaporated.
  6. In a mixing bowl, combine the diced avocado, minced parsley, grated garlic, red wine vinegar, extra virgin olive oil, and red pepper flakes to create the chimichurri.
  7. Top the warm portobello steaks with a generous portion of the avocado chimichurri and serve immediately.