Portobello Mushroom with Avocado Chimichurri

Portobella Mushroom Steaks:

• 4 large portobella mushrooms, stems removed
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 tsp. cumin
• 1/2 tsp. black pepper
• 1/4 tsp. paprika
• 3 cloves garlic, minced
• 1 Tbsp. steak sauce (optional)

Chimichurri: 

• 1 1/2 cups parsley, chopped (flat leaf Italian is best)
• 3 cloves garlic, minced
• 1 medium shallot, minced
• 1/4 tsp. red pepper flake (optional)
• 4 Tbsp. extra virgin olive oil
• 3 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 small avocado, ripe and cubed

1. Add portobella mushrooms to a shallow baking dish and set aside with bottoms facing up.
2. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, cumin, black pepper, paprika, minced garlic, and steak sauce (optional). Adjust as needed.
3. Drizzle the sauce over the mushrooms and let marinate on each side for 5 minutes.
4. During marination, prepare the chimichurri. Add parsley, minced garlic, shallot, red pepper flakes (optional), extra virgin olive oil, lemon juice, salt, and pepper to a medium bowl and combine. Adjust seasoning if needed.
5. Add avocado to mixture, combine gently and set aside.
6. Heat a grill or a large skillet over medium heat and cook the mushrooms on each side for 3 minutes or until caramelized and deep golden brown. Excess marinade can be used while cooking.
7. Plate the whole mushrooms and top with avocado chimichurri. Enjoy!