I know what you’re thinking. Here we go with the fake meat substitutes and crumbly veggie burgers (see my Grillable Veggie Burgers here!). But not so fast! Here’s my new, go-to plant-based option: Grilled portobello mushrooms in a saucy marinade with spicy avocado chimichurri. Yeah, yum. This recipe is inspired by my absolute favorite veggie burger at the moment. They take about 30 minutes and are insanely easy to make. Just marinate, make your chimichurri, grill the mushrooms, dig in. It’s go time. When I was first conceiving this recipe, I thought chimichurri* – a citrusy, classic “steak” sauce with loads of parsley – would be a perfect pairing. And when I tasted it, I knew something was missing. Avocado to the rescue for seriously buttery texture and loads of nutrients. Oh avocado, what can’t you do? *Note: learn more about chimichurri and its Argentinian origin here. These steaks are great on the grill or on the stovetop! I personally prefer a cast iron skillet since the entire surface gets browned and caramelized. I hope you LOVE these steaks! They’re: HeartyFlavorfulZestyHerbyButtery from the avocadoExtremely nutritious& SO easy This is the perfect option for all your summer grilling needs. They’re great on their own but would also pair well with salads, mashed potatoes, or cooked quinoa, millet, or rice. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Note: recipe updated 04/28/21 to address reader issues with flavor balance and excess marinade.
