This tasty plant based mostly meal proves that mushrooms aren’t only for vegetarians! The intelligent addition of avo chimichurri makes this the proper meatless Monday possibility.

Elements

• 4 giant portobello mushrooms, stalks eliminated
• 3 tbs balsamic vinegar
• 3 tbs extra-virgin olive, avocado, macadamia or hemp oil
• ½ tsp floor cumin
• ½ tsp sea salt
• ½ tsp freshly floor black pepper
• ¼ tsp smoked paprika
• 3 garlic cloves, very finely chopped

Avocado Chimichurri

• ½ bunch of flat-leaf parsley leaves, finely chopped
• 3 garlic cloves, very finely chopped
• ¼ crimson onion, finely diced
• ½ tsp chilli flakes
• 3 tbs extra-virgin olive, avocado, macadamia or hemp oil
• ½ tsp sea salt
• ½ tsp freshly floor black pepper
• Zest and juice of two lemons
• 1 avocado, diced

Technique

Step 1.
Prepare the mushrooms in a shallow dish. Whisk collectively the balsamic vinegar, oil, cumin, salt, pepper, paprika and garlic in a bowl, then pour over the mushrooms. Depart to marinate for 10 minutes, turning the mushrooms midway by to make sure they’re evenly coated within the marinade.

Step 2.
In the meantime, put together the chimichurri. Add the parsley, garlic, onion, chilli flakes, oil, salt, pepper and lemon zest and juice to a bowl and whisk nicely. Add the avocado and toss to mix. Put aside.

Step 3.
Warmth a barbecue grill plate or a big chargrill pan to medium–scorching.

Step 4.
Switch the mushrooms to the barbecue or pan and prepare dinner for 4–6 minutes, turning midway by and brushing over any remaining marinade as you go, till they’re caramelised and a deep golden brown.

Step 5.
To serve, divide the mushrooms amongst plates and prime with the avocado chimichurri.

Serves 4