Portobello fajitas with chimichurri

Ingredients

Mushrooms

• 3-4 large portobello mushrooms, stems removed, wiped clean
• ⅓ cup balsamic vinegar
• ¼ cup olive oil
• ½ tsp cumin
• ½ tsp black pepper
• ¼ tsp smoked paprika
• 3 cloves garlic, minced
• 1 Tbsp steak sauce (optional, vegan-friendly)

Chimichurri

• 1 ½ cups parsley, finely chopped
• 3 cloves garlic, minced
• 1 medium shallot, minced
• ¼ tsp red pepper flakes
• 3-4 Tbsp olive oil
• 3 Tbsp lemon juice
• ½ tsp each sea salt and black pepper
• 1 small ripe avocado, cubed

Steps

1. Add the portobello mushrooms to a shallow dish or large freezer bag.
2. Whisk together the balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic and steak sauce. Taste and adjust.
3. Pour the sauce over the mushrooms and brush on all sides. Marinate 5 min per side.
4. Meanwhile, make the chimichurri: whisk together the parsley, garlic, shallot, red pepper flakes, olive oil, lemon juice, salt and pepper. Taste and adjust, then add the avocado and toss.
5. Heat a grill or large skillet over medium heat. Slice the mushrooms and cook 2-3 min per side, until caramelized and deep golden brown, brushing on any remaining marinade.
6. Serve the mushrooms topped with the avocado chimichurri, with tortillas or over quinoa, millet or brown rice.