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Portobello Mushroom ‘Steak’ with Chimichurri Sauce

This colorful and flavorful green sauce tastes great on grilled vegetables, tofu or hearty mushrooms. This classic Argentinian sauce fuses fresh oregano, parsley and cilantro with garlic, red wine vinegar and extra virgin olive oil to create a versatile sauce in minutes.
Chimichurri Sauce:
2 cloves garlic, peeled, rough chopped 
1/4 tsp sea salt
1/4 tsp black pepper
1/2 cup parsley leaves and stems, rough chopped
1/2 cup cilantro leaves and stems, rough chopped
1/2 cup oregano leaves
3 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1/4 tsp red pepper flakes (optional)
4 Portobello mushroom caps
1 tbsp each extra virgin olive oil and balsamic vinegar mixed together
1 avocado, diced
Pulse all ingredients for Chimichurri Sauce together in a blender - It should be slightly chunky and not a smooth puree.
Preheat the oven to 400F. Lay mushrooms on a parchment lined sheet pan and brush each side with extra virgin olive oil/vinegar mixture. Bake the mushroom for 10 minutes and then flip it over to the other side. Brush the other side with the oil/vinegar mix. Bake for 7-10 minutes longer.
Put mushrooms on a serving plate. Top with diced avocados and drizzle with chimichurri sauce.