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Portobello Mushroom Steak in Chimichurri Sauce

I๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€

๐‘ญ๐’๐’“ ๐’•๐’‰๐’† ๐‘ด๐’–๐’”๐’‰๐’“๐’๐’๐’Ž๐’”

  • 3 Portobello Majestic Mushrooms

  • 3 garlic cloves

  • 3 tbsp red wine vinegar

  • 2 tbsp fresh lemon juice

  • 1/2 tsp salt, then more to taste

  • 1/4 tsp red pepper flakes

  • 3/4 cup olive oil


๐‘ญ๐’๐’“ ๐’•๐’‰๐’† ๐‘ช๐’‰๐’Š๐’Ž๐’Š๐’„๐’‰๐’–๐’“๐’“๐’Š ๐‘บ๐’‚๐’–๐’„๐’†

  • 1 1/2 cups well packed Evergreen Fresh parsley

  • 1/2 cup well packed Evergreen Fresh cilantro

  • 1 tsp dried oregano

  • 1/4 small red onion

  • 3 garlic cloves

  • 3 tbsp red wine vinegar

  • 2 tbsp fresh lemon juice

  • 1/2 tsp salt, then more to taste

  • 1/4 tsp red pepper flakes

  • 3/4 cup olive oil


Method

๐‘ญ๐’๐’“ ๐’•๐’‰๐’† ๐‘ด๐’–๐’”๐’‰๐’“๐’๐’๐’Ž๐’”

  • In a small mixing bowl, whisk together mushroom marinade, marinate it for 30 minutes,

  • Heat a griddle over medium heat.

  • Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.

๐‘ญ๐’๐’“ ๐’•๐’‰๐’† ๐‘ช๐’‰๐’Š๐’Ž๐’Š๐’„๐’‰๐’–๐’“๐’“๐’Š ๐‘บ๐’‚๐’–๐’„๐’†

  • Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.

  • Drizzle over grilled portobello mushrooms.



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