Portobello Mushrooms with Chimichurri Avocado

Name: Portobello Mushrooms with Chimichurri Avocado
Cook time: 40 min
Total time: 40 min
Yield: 2-3
Ingredients: 6 Portobello mushrooms, large; 2 tsp Gewürzhaus Garlic Lovers’ Spice; ¼ tsp Gewürzhaus Smoked Paprika; ¼ tsp Gewürzhaus Black Pepper, ground; ¼ cup olive oil, allow extra for cooking mushrooms; ¼ cup balsamic vinegar; 1 avocado; 2 tbsp Gewürzhaus Chimichurri; 2 tbsp lemon juice; Fresh parsley, half bunch; Lemon wedges to serve

Easy

40mins

2-3

Vegan

Portobello Mushrooms with Chimichurri Avocado

Rated 5.0 stars by 1 users

Servings

2-3

Cook Time

40 minutes

Image of Portobello Mushrooms with Chimichurri Avocado

Ingredients

6 Portobello mushrooms, large
2 tsp Gewürzhaus Garlic Lovers’ Spice
¼ tsp Gewürzhaus Smoked Paprika
¼ tsp Gewürzhaus Black Pepper, ground
¼ cup olive oil, allow extra for cooking mushrooms
¼ cup balsamic vinegar
1 avocado
2 tbsp Gewürzhaus Chimichurri
2 tbsp lemon juice
Fresh parsley, half bunch
Lemon wedges to serve

Directions

Preheat oven to 200°C.
Trim mushroom stalks and brush them clean with a mushroom brush.
In a small bowl, whisk together the Garlic Lovers’ Spice, paprika, pepper, balsamic vinegar and half of the olive oil. Set aside for 10 minutes for the flavours to develop. After this, add the mushrooms and marinate for 10 minutes.
Using a pastry brush make sure all mushrooms are well coated.
While they marinate, dice the avocado and roughly chop the parsley.
In a bowl, gently toss the avocado with the parsley, lemon juice, Chimichurri and the remaining olive oil.
Heat the oil over MED-HI, cook the mushrooms for about 4 minutes on each side, or until they are golden.
Transfer them to the oven to bake for an additional 5-6 minutes to cook through.