Are you vegetarian but fancy a steak? Then portobello mushroom steaks are the way to go.
They are perfect for grilling and even tastier and healthier when paired with avocado chimichurri sauce.
Let’s see how this recipe will benefit you nutritionally.
The Nutritional and Health Benefits of Portobello Mushroom Steaks in Chimichurri Sauce
#1: Helps to prevent skin problems
Portobello is an excellent source of copper.
This nutrient is necessary for the production of collagen and elastin, which gives the skin the firmness and elasticity it needs.
Avocados are loaded full of healthy fats.
These fats support skin health by keeping the skin flexible and moisturized. The Vitamin E in avocados works as an antioxidant.
#2: Helps to stop migraines
To prevent migraines, our body needs 400 mg of riboflavin per day.
It’s good to know that portobello mushrooms and avocado both contain riboflavin, so adding those in your diet will help keep those headaches away.
#3: Helps to avoid bone problems
Portobello mushrooms are excellent sources of calcium, Vitamin D, and potassium.
Avocado, on the other hand, is rich in Vitamin K. Calcium builds your bones and it is important to keep them strong as you age.
Vitamin D, potassium, and Vitamin K support bone health by increasing calcium absorption in our body and reducing its excretion through urine.
#4: Helps to avoid heart diseases
The potassium from portobello mushrooms contribute to a healthy heart by regulating blood pressure.
At the same time, avocado contains beta-sitosterol which is helpful in regulating cholesterol levels.
With the numerous health benefits you gain by eating portobello steak in chimichurri sauce, there is no reason why you shouldn’t try it.
Whether you’re looking for a vegan way to put a twist on your next outdoor BBQ or you’re thinking of a perfect pair to your burger buns.
This portobello mushroom steak is an excellent idea.
Discover more Portobello mushroom recipes here:
- Buttered Chicken with Portobello Mushroom Gravy [Recipe]
- Buttered Portobello Mushrooms with Garlic [Recipe]
Portobello Mushroom Steaks in Chimichurri Sauce
6 large portobello mushrooms (cleaned)
1/2 cup (120 ml) balsamic vinegar
1/4 cup (60 ml) olive oil
1/4 tsp cumin
1/8 tsp paprika
1/4 tsp black pepper (ground)
2 cloves garlic (minced)
1/2 tbsp steak sauce
- For the Chimichurri
1 cup (128 g) parsley (fresh and finely chopped)
2 cloves (garlic)
1 small shallot (minced)
1/8 tsp red pepper flakes
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1/4 tsp salt
1/4 tsp pepper
1 ripe avocado (cubed)
- Clean the portobello mushrooms and remove the stems. Transfer into a baking dish or casserole. Set aside.
- In a mixing bowl, combine the olive oil, balsamic vinegar, black pepper, cumin, garlic, paprika and steak sauce. Stir well until all the ingredients are mixed.
- Pour the mixture over the portobello mushrooms. Mix well. Or, you can opt to use a brush and spread the mixture evenly on each mushrooms.
- Set aside for 5 to 10 mintues.
- Prepare the chimichurri. Combine all the ingredients in a mixing bowl. Stir well.
- Adjust seasoning, if necessary. Add in the avocado cubes into the bowl. Mix well and set aside.
- Warm a skillet (frying pan) over medium heat.
- Add the marinated mushrooms. Cook until the caps are soft and golden brown.
- Pour the remaining marinade into the pan to add to the flavor. Cook for another few minutes.
- Drizzle a spoonful of the chimichurri sauce over the mushroom steaks.
- Serve warm. Enjoy!