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This recipe proves avocado isn’t just for guac! Luke Hines’ avocado chimichurri is a delicious addition to any meal. Try it topped on portobello mushroom steaks for a tasty plant based meal.
Top Tip: Shepard avocados have a firmer, more yellow flesh that doesn’t brown when cut, so they’ll give you perfect green cubes everytime.
(Serves 4)
Ingredients:
4 large portobello mushrooms, stalks removed
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1⁄2 teaspoon ground cumin
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon smoked paprika
3 garlic cloves, very finely chopped
AVOCADO CHIMICHURRI
2 Shepard avocados, diced. The firm flesh of a Shepard avocado lends itself to holding together well when diced.
1⁄2 bunch of flat-leaf parsley leaves, finely chopped
3 garlic cloves, very finely chopped
1⁄4 red onion, finely diced
1⁄2 teaspoon chilli flakes
3 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper zest and juice of 2 lemons
Method:
Arrange the mushrooms in a shallow dish. Whisk together the balsamic vinegar, oil, cumin, salt, pepper, paprika and garlic in a bowl, then pour over the mushrooms. Leave to marinate for 10 minutes, turning the mushrooms halfway through to ensure they are evenly coated in the marinade.
Meanwhile, prepare the chimichurri. Add the parsley, garlic, onion, chilli flakes, oil, salt, pepper and lemon zest and juice to a bowl and whisk well. Add the avocado and toss to combine. Set aside.
Heat a barbecue grill plate or a large chargrill pan to medium–hot.
Transfer the mushrooms to the barbecue or pan and cook for 4–6 minutes, turning halfway through and brushing over any remaining marinade as you go, until they are caramelised and a deep golden brown.
To serve, divide the mushrooms among plates and top with the avocado chimichurri.
Created by Luke Hines for Australian Avocados
Luke Hines is a trainer, best-selling author and clean-eating foodie. He is passionate about healthy cooking and has nine best-selling books under his belt. He has just released his latest cookery book, Smart Carbs.
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