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Vegan Portobello Steaks with Avocado Salsa

Vegan Portobello Steaks with Avocado Salsa

This makes a total of 2 servings of Vegan Portobello Steaks with Avocado Salsa. Each serving comes out to be 328.8 Calories, 29.95g Fat, 5.45g Net Carbs, and 5.45g Protein.
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Servings 2 servings

Ingredients
  

For the Marinade

  • 2 tablespoons avocado oil
  • 1 tablespoon liquid aminos
  • 1 teaspoon liquid smoke
  • 2 cloves garlic minced
  • ½ teaspoon cumin
  • 1 teaspoon balsamic vinegar

For the Mushrooms

  • 2 large portobello mushroom caps
  • 1 medium avocado diced
  • ½ medium roma tomato diced
  • ½ cup fresh parsley finely minced
  • 2 tablespoons hulled hemp seeds
  • ½ teaspoon salt

Instructions
 

  • In a small dish, whisk together the marinade ingredients then set aside.
  • Clean and trim the portobello mushrooms. Remove any dirt with a soft towel. Trim the stem if desired.
  • In a shallow dish, saturate the mushrooms with the marinade and toss a few times to coat. Let them sit for at least five minutes, turning occasionally to absorb the sauce.
  • Combine the diced avocado, tomato, and finely minced parsley in a small bowl. Sprinkle with salt and half of the hemp seeds. Toss to coat.
  • Preheat a dark coated or cast-iron skillet over medium-high heat. Pan sear the seasoned mushrooms until each side browns and the mushrooms begin to soften.
  • Top each mushroom with avocado salsa and remaining hemp seeds. Serve hot.