Portobello Mushroom Steak in Chimichurri Sauce

I𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

𝑭𝒐𝒓 𝒕𝒉𝒆 𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔

• 3 Portobello Majestic Mushrooms
• 3 garlic cloves
• 3 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1/2 tsp salt, then more to taste
• 1/4 tsp red pepper flakes
• 3/4 cup olive oil

𝑭𝒐𝒓 𝒕𝒉𝒆 𝑪𝒉𝒊𝒎𝒊𝒄𝒉𝒖𝒓𝒓𝒊 𝑺𝒂𝒖𝒄𝒆

• 1 1/2 cups well packed Evergreen Fresh parsley
• 1/2 cup well packed Evergreen Fresh cilantro
• 1 tsp dried oregano
• 1/4 small red onion
• 3 garlic cloves
• 3 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1/2 tsp salt, then more to taste
• 1/4 tsp red pepper flakes
• 3/4 cup olive oil

Method

𝑭𝒐𝒓 𝒕𝒉𝒆 𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔

In a small mixing bowl, whisk together mushroom marinade, marinate it for 30 minutes,

Heat a griddle over medium heat.

Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.

𝑭𝒐𝒓 𝒕𝒉𝒆 𝑪𝒉𝒊𝒎𝒊𝒄𝒉𝒖𝒓𝒓𝒊 𝑺𝒂𝒖𝒄𝒆

Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.

Drizzle over grilled portobello mushrooms.