Meatless Monday: Portobello Mushroom Steak w/ Avocado + Tomato Salad

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
  • 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!