Roasted Portobellos with Spicy Avocado Chimichurri

Superama
Superama
Try these delicious roasted portobellos marinated in red wine vinegar, with a tasty avocado and serrano chili chimichurri. They are a great option for a delicious meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 portobello mushrooms
  • 1/4 cups Extra Special® extra virgin olive oil with rosemary
  • 1/3 cups red wine vinegar
  • 2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
  • 1/2 teaspoons Great Value® plain salt
  • 1/4 teaspoons white pepper, ground
  • 1 cup parsley 1 cup parsley
  • 1 cup fresh cilantro 1 cup fresh cilantro
  • 1/2 cups red onion, in pieces 1/2 cups red onion, in pieces
  • 3 tablespoons oregano 3 tablespoons oregano
  • 3 Extra Special® soft garlic cloves with fine herbs
  • 2 tablespoons lemon juice
  • 2 serrano chiles 2 serrano chiles
  • 2 tablespoons white vinegar
  • 1/4 teaspoons Great Value® plain salt
  • 1/4 teaspoons black pepper
  • 1/2 cups Extra Special Olive Oil®
  • 2 avocados, in cubes
  • 1/2 red bell peppers, finely chopped
  • 1/4 red cabbages, in thin strips, for serving
  • 4 chilacayote, quartered and roasted, for serving
Preparation
25 mins
10 mins
Low
  • In a bowl, marinate the portobellos with olive oil, red wine vinegar, garlic, salt, and white pepper; for about 20 minutes.
  • On a hot grill or grill pan, cook the portobellos until tender.
  • For the chimichurri, blend all the ingredients except for the avocado, emulsifying with olive oil.
  • Mix the chimichurri with the avocado and bell pepper. Serve the portobellos with the sauce, red cabbage, and chilacayote. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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