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Recipe of Roasted Portobellos with Chimichurri Spicy Avocado
Recipe

Roasted Portobellos with Chimichurri Spicy Avocado

25 mins
10 mins
Low
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Try these delicious roasted portobellos that are marinated in red wine vinegar, with a delicious chimichurri with avocado and chile serrano. They are a very good option for a delicious meal.
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Ingredients

4 portions
  • 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
  • 1/2 teaspoons Great Value® salt
  • 1/4 teaspoons white pepper, milled
  • 1 cup parsley
  • 1 cup fresh coriander
  • 1/2 cups red onion, in pieces
  • 3 tablespoons oregano
  • 3 Extra Special® soft garlic cloves with fine herbs
  • 2 tablespoons lemon juice
  • 2 serrano peppers
  • 2 tablespoons white vinegar
  • 1/4 teaspoons Great Value® salt
  • 1/4 teaspoons black pepper
  • 1/2 cups Extra Special Olive Oil®
  • 2 avocados, in cubes
  • 1/2 red peppers, finely chopped
  • 1/4 red cabbages, in thin strips, to accompany
  • 4 chilacayote squash, in rooms and roasts, to accompany

Preparation

In a bowl, marinate the portobellos with the olive oil, the red wine vinegar, the garlic, the salt and the white pepper; around 20 minutes.
On a hot grill or grill pan, cook the portobellos until they are soft.
For the chimichurri, blend all the ingredients except the avocado, emulsifying with the olive oil.
Mix the chimichurri with avocado and red pepper. Serve the portobellos with the previous sauce, purple cabbage and chilacayote.
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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
165.2
kcal
8.26%
Carbohydrate, by difference
6.9
g
2.3%
Protein
1.4
g
2.8%
Total lipid (fat)
15.5
g
23.85%
100
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Provided by USDA
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