I love grilling portabella mushrooms as a meatless alternative to steak. Their meaty texture, earthy flavor, and versatility make them the perfect vegetarian option. However since it is still just a mushroom, I always like to create something special to make them feel like more than just a grilled veggie. For this dish I wanted something light and refreshing, so I decided to go with a fresh salsa. Originally I was thinking about making a pico de gallo with avocado, but then I couldn't resist adding fresh basil from the garden and it took a bit of a different direction. The creamy avocado and fresh bright herbs pair perfectly with the grilled mushrooms.
Looking for some more grilled portabella recipes? Try these Blackened Portabellas with Garlic Yogurt Sauce, Portabella and Roasted Red Pepper Burgers with Fresh Mozzarella, or Portabella, Corn, and Zucchini Tacos.
Grilled Portabella Steaks with Avocado Herb Salsa
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- 8 U portabella mushrooms
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper
- 1 U avocado, diced
- 2 U tomatoes, diced
- 1/4 cup basil, chopped
- 1/4 cup cilantro
- 2 tbsp. lemon juice
Combine the olive oil, balsamic vinegar, garlic powder, and cumin. Brush the mushrooms with this mixture and season with salt and pepper. Let rest for 10 minutes.
Meanwhile make the salsa by combining the avocado, tomatoes, basil, cilantro, lemon juice, olive oil, salt, and pepper. For a spicy kick, add some red pepper flakes or a diced jalapeno.
Heat a grill or skillet and cook the mushrooms for 3-4 minutes per side until dark brown and tender. Serve with avocado herb salsa.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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