This Portobello Steaks with Avocado Chimichurri recipe is a delicious meal packed with plant-based flavor. Pan-seared portobello mushrooms dressed in an epic marinade and topped with fresh avocado chimichurri. Pair with cooked cauliflower rice for the ultimate vegan summer steak recipe to be enjoyed by all!
Delicious, healthy, & perfect for the warmer weather. This Portobello Steaks with Avocado Chimichurri recipe will surely be a hit.
With the temperatures increasing, it’s grilling season, or in this case vegan portobello steak season. Although we’ll be using portobello mushrooms in place of traditional steaks, the “meaty” texture is super tasty in its own right.
While the portobello steaks are delicious on their own, the avocado chimichurri really takes this dish up a notch. It’s super fresh & flavorful!
All is required is about 20 minutes to whip up and enjoy!
Why You’ll Love This Vegan Steak Recipe
- Dinner Made Easy: A healthy dinner that not only tastes delicious, but is on the table in about 20 minutes.
- Perfect Summer Meal: With the heartness from mushroom steaks, as well as the freshness from the avocado chimichurri, this is a flavorful meal that’s great for the warmer weather!
- Perfect Recipe for Non-Vegans: Whether you’re a plant-based pro or hard-core carnivore, this Portobello Steaks with Avocado Chimichurri recipe will impress all.
Ingredients
- Organic Portobello Mushrooms: The star of this vegan steak recipe. You’ll want to be sure to wipe them clean before marinating them.
- Organic Marinade: We’ll be using avocado oil, garlic cloves, ground cumin, dried oregano, chili flakes, balsamic vinegar, steak sauce, sea salt, and black pepper, for the most epic mushroom marinade.
- Organic Avocado Chimichurri: Usually chimichurri is made with parsley, but in this chimichurri recipe we’ll be mixing it up with fresh cilantro and adding diced avocado.
- Organic Cauliflower Rice: The perfect pair for this steak recipe! Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.
How To Make
- Mushroom Steaks. Add portobello mushrooms to a shallow baking dish. Set aside. In a small mixing bowl, whisk together avocado oil, garlic cloves, balsamic vinegar, steak sauce, & spices. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes. Heat a large skillet 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.
- Chimichurri. Add all of the ingredients except the avocado to a food processor & pulse until everything is well combined, but not over-blended. Transfer the chimichurri sauce to a medium bowl, add the diced avocado, stir to combine. Refrigerate until ready to serve.
- Serve. Divide the cauliflower rice between bowls. Top with the mushrooms and garnish with the avocado chimichurri. Enjoy!
Tips for Making this Vegan Steaks Perfectly
- Organic Portobello Mushrooms: Don’t forget to wipe your mushrooms before adding them to the marinade.
- Organic Marinade: Be sure to marinade the mushrooms to ensure that they achieve the best flavor.
- Organic Vegetables: Wanting to include more vegetables to this steak dinner? Add homemade sweet potato fries, roasted bell peppers, or pair with some greens!
- Organic Herbs: Use fresh cilantro for optimal flavor.
Storing & Reheating
This recipe is great for leftovers & meal prep! Just be sure to let the steaks and cauliflower rice cool completely before transferring to separate air-tight glass containers.
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 2 – 3 days.
Reheating. To reheat, simply preheat the oven to 350 degrees F. Transfer the steak and cooked cauliflower rice to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the avocado chimichurri.
More Recipes You’ll Love
- Portobello Steaks over White Bean Mash
- Vegan Chickpea Tzatziki Avocado Salad
- Vegan BBQ Cauliflower Ranch Pasta Salad
- Vegan 7 Layer Dip
- Chickpea & Sweet Potato Hash
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
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Portobello Steaks with Avocado Chimichurri
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 3 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Portobello Steaks with Avocado Chimichurri recipe is a delicious meal packed with plant-based flavors. Pan-seared portobello mushrooms dressed in an epic marinade and topped with fresh avocado chimichurri. Pair with cooked cauliflower rice for the ultimate vegan summer steak recipe to be enjoyed by all!
Ingredients
Always opt for organic ingredients.
MUSHROOM STEAKS
- 6 large portobello mushrooms, wiped clean
- 1 tbsp avocado oil
- 4 garlic cloves, minced
- ¼ cup balsamic vinegar
- 2 tbsp steak sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili flakes, to taste
- Sea salt & black pepper, to taste
AVOCADO CHIMICHURRI
- 1 ½ cups fresh cilantro
- 3 garlic cloves, minced
- 1 small yellow onion, chopped
- ¼ tsp chili flakes
- 1 tbsp lemon juice
- 1 tbsp avocado oil
- Sea salt & black pepper, to taste
- 1 ripe avocado, cubed
OPTIONAL SERVING
- Cooked cauliflower rice
Instructions
- Mushroom Steaks. Add portobello mushrooms to a shallow baking dish. Set aside. In a small mixing bowl, whisk together avocado oil, garlic cloves, balsamic vinegar, steak sauce, & spices. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes. Heat a large skillet 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.
- Chimichurri. Add all of the ingredients except the avocado to a food processor & pulse until everything is well combined, but not over-blended. Transfer the chimichurri sauce to a medium bowl, add the diced avocado, stir to combine. Refrigerate until ready to serve.
- Serve. Divide the cauliflower rice between bowls. Top with the mushrooms and garnish with the avocado chimichurri. Enjoy!
Notes
Organic Portobello Mushrooms: Don’t forget to wipe your mushrooms before adding them to the marinade.
Organic Marinade: Be sure to marinade the mushrooms to ensure that they achieve the best flavor.
Organic Vegetables: Wanting to include more vegetables to this steak dinner? Add homemade sweet potato fries, roasted bell peppers, or pair with some greens!
Organic Herbs: Use fresh cilantro for optimal flavor.
Storing & Reheating. Transfer to an air-tight glass container in the refrigerator for up to 2 – 3 days. To reheat, simply preheat the oven to 350 degrees F. Transfer the steak and cooked cauliflower rice to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the avocado chimichurri.
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