Every now and then, it's good to have a "Meatless Monday". I always encourage people to experiment with a couple of different recipes whilst finding favorite dishes. This Portobello Mushroom Steak, with Avocado + Tomato Salad recipe happens to be one of mine! Not to mention, I am a huge fan of mushrooms, so whether baby bellas or mama bellas, mushrooms are a grocery store list staple in my home.
Here's what you'll need...
Portobello Mushroom Steak:
- 2 Portobello Mushrooms
- 1 Garlic Clove, minced
- 1/4 c Extra Virgin Olive Oil
- 1/4 c Balsamic Vinegar
- 1 tbsp Steak Sauce
- 1 tbsp Worchestire Sauce
- Seasonings (to taste): Salt + Pepper, Ground Cumin, Smoked Paprika
Avocado + Tomato Salad:
- 2 Ripe Avocados, diced
- Cherry Tomatoes, halved
- 1 Garlic Clove, minced
- 2 tbsp Lemon Juice
- 1 tbsp Shallots, minced
- 1 tbsp Fresh Parsley, minced
- 1 tbsp Fresh Dill, minced
- Seasonings (to taste): Salt + Pepper, Red Pepper Flakes
Instructions:
- Turn oven broil on. In a plastic bag, combine all of the Portobello Mushroom ingredients and let sit in fridge, for about 30 minutes. Then broil in a cast iron skillet for another 20 minutes. Remove from oven, set aside.
- In a bowl, combine avocado + tomato salad ingredients and stir.
- Ready to plate? Slice mushrooms and add salad on top.
- Enjoy!