If the words steak and braai make you salivate, but on balance you’re not that keen on meat, Portabello Steaks with Spicy Chimichurri are for you! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #steak #braai #chimichurri
Portabello Steaks with Spicy Chimichurri
Serves 2
Ingredients
2 tbsp olive oil
1 lime
salt and pepper
4 large Portabello mushrooms
100g asparagus
30g rocket
CHIMICHURRI
1 shallot, finely chopped
1 red chilli, sliced
3 cloves garlic, minced
½ cup red wine vinegar
1 tsp salt
½ cup coriander, chopped
¼ cup parsley, chopped
2 tbsp oregano, chopped
¾ cup olive oil
Method
1 Prepare your braai and allow the coals or wood to burn down, or preheat a gas braai on medium.
2 For the chimichurri, in a bowl combine the shallots, chilli, garlic, red wine vinegar and salt. Mix well and let sit for 10 minutes. Add in the coriander, parsley, oregano and olive oil. Whisk well until combined.
3 In a large bowl combine 2 tbsp chimichurri, 2 tbsp olive oil, the juice of 1 lime, salt and pepper. Add in the mushrooms and asparagus and toss to coat.
4 Braai the mushrooms and asparagus until they are tender and begin to show some colour.
5 Serve the mushrooms on a bed of rocket and asparagus. Top generously with chimichurri, a squeeze of lime and fresh chilli.