Broiled Chimichurri Portobello Steaks
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Broiled Chimichurri Portobello Steaks

Prep: 15 minutes
Broil: 6 minutes • Serves: 4

1 garlic clove
1/2 medium shallot, coarsely chopped
1 cup fresh parsley
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
1/2medium avocado, peeled, pitted and chopped
2 large portobello mushrooms, stems removed
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika

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 3/4 cup.

2.Place mushrooms on rimmed baking pan, brush both sides with remaining 1/2 tablespoon oil, and sprinkle with cumin, salt, black pepper and paprika. Broil mushrooms 6 minutes, turning once; transfer mushrooms to cutting board. Cut mushrooms into 1/2-inch-thick slices; serve topped with chimichurri.

Approximate nutritional values per serving (1/2 mushroom, 2 tablespoons chimichurri):
114 Calories, 9g Fat (1.5g Saturated), 0mg Cholesterol,
160mg Sodium, 7g Carbohydrates, 4g Fiber, 3g Protein