Broiled Chimichurri Portobello SteaksBroiled Chimichurri Portobello Steaks
Broiled Chimichurri Portobello Steaks
Broiled Chimichurri Portobello Steaks
Logo
Recipe - Price Rite Marketplace Corporate
BroiledChimichurriPortobelloSteaks.jpg
Broiled Chimichurri Portobello Steaks
Prep Time15 Minutes
Servings4
Cook Time6 Minutes
Calories114
Ingredients
1 garlic clove
1/2 medium shallot, chopped
1 cup fresh parsley leaves
1 1/2 tbs fresh lemon juice
1 1/2 tbs olive oil, divided
1/4 tsp crushed red pepper
1/2 medium avocado, peeled, pitted and chopped
2 large portobello mushrooms, stems removed
1/4 tsp ground cumin
1/4 tsp smoked paprika
Directions

1. Place oven rack 5 inches from broiler; preheat broiler to high. In food processor, pulse garlic, shallot, parsley, lemon juice, 1 tablespoon oil, crushed red pepper and 1 tablespoon water until slightly chunky, scraping down bowl occasionally. Transfer to small bowl; fold in avocado. Makes about ¾ cup.

 

2. Place mushrooms on rimmed baking pan; brush both sides with remaining ½ tablespoon oil and sprinkle with cumin, paprika and ¼ teaspoon each salt and black pepper. Broil mushrooms 6 minutes, turning once; transfer mushrooms to cutting board. Cut mushrooms into ½-inch-thick slices; serve topped with chimichurri.

 

Nutritional Information

  • 9 g Fat
  • 1.5 g Saturated Fat
  • 0 mg Cholesterol
  • 160 mg Sodium
  • 7 g Carbohydrates
  • 4 g Fiber
  • 2 g Sugars
  • 0 g Added Sugars
  • 3 g Protein

15 minutes
Prep Time
6 minutes
Cook Time
4
Servings
114
Calories

Shop Ingredients

Makes 4 servings
1 garlic clove
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1/2 medium shallot, chopped
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
1 cup fresh parsley leaves
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$1.29
1 1/2 tbs fresh lemon juice
Sicilia Original Lemon Juice, 4 fl oz
Sicilia Original Lemon Juice, 4 fl oz
$0.99$0.25/fl oz
1 1/2 tbs olive oil, divided
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
1/4 tsp crushed red pepper
Badia Crushed Red Pepper, 12 oz
Badia Crushed Red Pepper, 12 oz
$5.99$0.50/oz
1/2 medium avocado, peeled, pitted and chopped
Green Avocado, Medium, 1 each
Green Avocado, Medium, 1 each
$1.99
2 large portobello mushrooms, stems removed
Bowl & Basket Portabella Mushroom Caps, 6 oz
Bowl & Basket Portabella Mushroom Caps, 6 oz
$3.49$0.58/oz
1/4 tsp ground cumin
Badia Ground Cumin, 16 oz
Badia Ground Cumin, 16 oz
$8.99$0.56/oz
1/4 tsp smoked paprika
Badia Smoked Paprika, 2 oz
Badia Smoked Paprika, 2 oz
$1.99$1.00/oz

Nutritional Information

  • 9 g Fat
  • 1.5 g Saturated Fat
  • 0 mg Cholesterol
  • 160 mg Sodium
  • 7 g Carbohydrates
  • 4 g Fiber
  • 2 g Sugars
  • 0 g Added Sugars
  • 3 g Protein

Directions

1. Place oven rack 5 inches from broiler; preheat broiler to high. In food processor, pulse garlic, shallot, parsley, lemon juice, 1 tablespoon oil, crushed red pepper and 1 tablespoon water until slightly chunky, scraping down bowl occasionally. Transfer to small bowl; fold in avocado. Makes about ¾ cup.

 

2. Place mushrooms on rimmed baking pan; brush both sides with remaining ½ tablespoon oil and sprinkle with cumin, paprika and ¼ teaspoon each salt and black pepper. Broil mushrooms 6 minutes, turning once; transfer mushrooms to cutting board. Cut mushrooms into ½-inch-thick slices; serve topped with chimichurri.