Ingredients:

• 4 Large Portobello Mushrooms wiped cleaned and stems removed

Mushroom marinade:

• ½ cup balsamic vinegar
• ½ cup extra avocado oil
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 3 cloves minced garlic
• 2 tbsp minced shallots
• 1 tsp chopped fresh oregano

Chimichurri:

• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• ½ c red wine vinegar
• 1/3 cup extra virgin olive oil
• ½ cup cilantro chopped
• ½ cup fresh flat leaf parsley chopped
• 2 tbsp fresh oregano
• ½ tsp crushed red pepper – adjust up or down for heat preference
• Salt & Pepper to taste
• 1 large ripe avocado

Method of Preparation:

Mix all the marinade ingredients together. Brush onto mushrooms and let sit for 10 minutes. Turn mushrooms and brush again and let sit another 10 min. You can continue to distribute marinated during this time to make sure mushrooms stay coated. An alternate method is to place mushrooms gently in a gallon sized zip lock bag, add marinade and zip shut. Let mushroom sit in marinade for 15-20 mins flipping the bag several times during process to ensure even coating.

Prepare chimichurri by hand chopping herbs, garlic and shallot. Add and mix together in a bowl with vinegar, oil, salt and pepper and red pepper flakes. Add avocado and gently toss and set aside.

Heat a grill pan or cast-iron skillet over medium heat. Place mushrooms cap side down in hot pan and cook for 2-3 minutes to caramelize. Flip over and cook an additional 2-3 minutes brushing mushrooms with marinade during the cooking process to boost and infuse more flavor. Once mushrooms are cooked through to desired tenderness remove from skillet and place on a platter. Top with avocado chimichurri and enjoy