Ingredients:

  • 4 large Portobello mushroom caps, stems removed and wiped clean
  • 3 tbsp Balsamic vinegar
  • 2 tbsp Tamari or Soy Sauce
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Vegan Worcestershire sauce
  • 1 tsp Smoked paprika
  • 2 cloves Garlic, minced
  • 0.5 tsp Black pepper
  • 1 ripe Avocado, pitted and cubed
  • 1 cup Fresh Italian parsley, finely chopped
  • 0.5 cup Fresh cilantro, finely chopped
  • 3 cloves Garlic, minced
  • 2 tbsp Red wine vinegar
  • 0.25 cup Extra virgin olive oil
  • 0.5 tsp Red pepper flakes
  • 0.5 tsp Sea salt

Instructions:

  1. Gently wipe the mushroom caps with a damp paper towel to remove debris without soaking.
  2. In a small mixing bowl, whisk together the balsamic vinegar, tamari, 2 tablespoons of olive oil, smoked paprika, 2 cloves of minced garlic, and black pepper.
  3. Place the mushroom caps in a glass baking dish gill-side up. Pour the marinade over them and let sit for 20 minutes at room temperature.
  4. While the mushrooms marinate, prepare the chimichurri by whisking parsley, cilantro, 3 cloves of garlic, red wine vinegar, 1/4 cup olive oil, red pepper flakes, and sea salt. Gently fold in the cubed avocado.
  5. Heat a cast-iron skillet or grill to medium-high heat. Place the mushrooms gill-side down.
  6. Place a heavy press or another skillet on top of the mushrooms to flatten them, creating a denser 'steak' texture.
  7. Sear for 4–5 minutes per side until tender and deeply caramelized with grill marks.
  8. Let the steaks rest for 2 minutes before slicing into thick strips and serving with the avocado chimichurri.