Bbq season is not easy when you’re plantbased and I like to steer clear of the processed fake meats, so these grilled portobello mushrooms are the perfect alternative that will even convince the meat lovers!
Serves 4
Ingredients: (preferably organic)
- 8 large portobello mushrooms
- 4 tbsp balsamic vinegar
- 2.5 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp pink Himalayan salt
- 1/4 tsp smoked paprika
- 1 clove garlic, minced
- 1 tbsp vegan bbq sauce
Chimichurri
- 1 ½ cups flat leaf parsley, finely chopped
- 1 clove garlic, minced
- 1 medium shallot, finely diced
- 1/4 tsp red pepper flake
- 2 tbsp olive oil
- a squeeze of lemon juice
Directions:
01. In a small mixing bowl, mix together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce. Taste and adjust seasonings as needed.
02. Place the mushrooms in a shallow dish and brush with marinade. Let set for ten minutes.
03. Make the Chimichurri by placing all ingredients in a food processor and blend until smooth.
04. Place the mushrooms on the bbq and grill on both sides for about 4-5 minutes.
05. Arrange the grilled portobellos on a platter and drizzle with Chimichurri sauce.
