Sorry it’s been a while. Been doing some housekeeping and running around. Believe it or not, I’ve barely even had time to go buy groceries! That said, today I bring you one of my favorite hearty dishes. Portobello mushroom steak. Now the spelling of “portobello” vs “portabella” vs “portabello” is a bit of a mystery. I’ve seen them spelled many ways. According to Wikipedia, it’s portobello. But really though, who cares, it tastes delicious whether its with an O or an A or both.
Here it is, this dish is a bit hearty, a bit healthy, a bit random, but a whole lot of yummy.
*note* I call it an avocado salsa because it’s no even close to having all the ingredients of a guacamole
2-3 large portobello mushrooms – cleaned with damp paper towel
2 cloves of garlic – chopped very fine
1/2 ripe hass avocado
1 medium yellow onion – sliced thick
3 sprigs of cilantro – wash, pat dried, and chopped fine
2 stalks of green onion – washed, pat dried and sliced thin
1/2 cup canned garbanzo beans – drained, rinsed and strained
1 tablespoon of extra virgin olive oil
1 teaspoon of Worcestershire sauce
1 teaspoon of chili infused olive oil
fresh ground pepper
Step 1: The ‘shrooms!
Use a damp paper towel and wipe off the dirt off the mushrooms. Cut off some of the stem if it’s sticking up too much, you want it flat like a steak. In big plate drizzle a little extra virgin olive oil, place the mushrooms down and drizzle a little bit more. Now season with sea salt, fresh ground pepper and some Worcestershire sauce (this will give it that steaky meaty taste!). Now flip the mushrooms around a few time to get the juices all over. Place the mushrooms stem up and sprinkle over the garlic cloves finely chopped. Now let that sit while you work on the toppings.
Step 2: The toppings!
In a small bowl throw in the strained garbanzo beans and drizzle over a little chili infused extra virgin olive oil and season with sea salt and fresh ground pepper. Now toss in a small handful of the thinly sliced green onion – use the green parts! Mix and set aside. In another small bowl, scoop out the avocado. Add in another small handful of green onion and add in the cilantro. Add a pinch of sea salt and a small squeeze of lemon. Mix and set aside.
Step 3: Grill and assemble!
Okay, you can use a panini press or a cast iron grill or a bbq or a pan, really up to you. I used a panini grill. You basically want to grill up the mushrooms for about 4 – 5 minutes basically until it’s tender. You also want to grill the onion slices until they’re nice and a bit dark, about 5-6 minutes. Now to plate! First layer the mushroom steak, then break up the onions into their individual rings on top. Now scoop on some of the garbanzo bean mixture. Then a little dollop of the avocado salsa mix. Top it off with another small squeeze of lemon over the top and a sprinkle of some leftover green onion.
Serve with a dollop of Tzatziki and crispy pita bread.
Hope you like it!