These meaty mushrooms are a vegan favourite. We paired them with a bright chimichurri and some organic greens.
Portobello steaks with avocado chimichurri and new potatoes
Cook time: 25 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Portobello mushrooms
Couple
1 bagFamily
1 bagBalsamic marinade
Couple
1 pottleFamily
1 pottleNew potatoes
Couple
1 bagFamily
1 bagAvocados
Couple
2Family
3Chimichurri
Couple
1 pottleFamily
1 pottleMesclun
Couple
1 bagFamily
1 bagInstructions
1
Place mushrooms in a bowl and pour over the marinade. Give them a good mix and set aside.
Preheat oven to 200 degrees Celsius.
2
Scrub the potatoes, place in a pot of cold water with a good pinch of salt. Bring to a boil and cook for 20 minutes, or until fully cooked.
3
Lay the mushrooms on a baking tray and pour over any leftover marinade. Roast for about 12 minutes, until dark.
4
Remove the stone from the avocados and scrape out the flesh. Roughly chop into 3 cm cubes. Place in a small bowl toss with chimichurri, mesclun, and a pinch of salt.
5
Once potatoes are cooked, strain and return to the pot. Toss in a little and a bit of plant butter or olive oil.
6
Serve potatoes and mushrooms topped with avocado chimichurri mix.
