Grilled Portobello Mushrooms with Avocado Herb Marinade and Tangy Goodness Sauce
Juicy grilled portobello mushrooms marinated in a zesty avocado herb blend, brushed with a flavorful balsamic-boosted sauce for a deliciously fresh and savory bite.
Ingredients
- 1 cup mixed fresh parsley and cilantro, chopped
- 2 cloves garlic, minced
- 1 jalapeño, cored, seeded, and finely diced
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon oregano
- 2 tablespoons extra virgin olive oil
- 1 medium ripe avocado, diced
- 4 large portobello mushrooms, cleaned and stemmed
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon extra virgin olive oil for sauce and grill
Instructions
- In a bowl, whisk together parsley, cilantro, minced garlic, diced jalapeño, lime juice, kosher salt, oregano, and 2 tablespoons olive oil.
- Gently fold diced avocado into the herb mixture, taking care not to mash it.
- Brush the cleaned portobello mushrooms generously with olive oil to prevent sticking.
- Place mushrooms in a shallow dish and pour the avocado herb marinade over them. Cover and let marinate for at least 10 minutes.
- Meanwhile, combine balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, and 1 tablespoon olive oil in a small bowl to make the Yummy Goodness Sauce.
- Preheat grill to medium heat, about 350-400°F (175-200°C).
- Grill portobello mushrooms for about 5 minutes on one side, brushing with Yummy Goodness Sauce as they cook.
- Flip mushrooms and grill for another 5 minutes, continuing to brush with the sauce, until tender and nicely charred.
- Remove mushrooms from grill and spoon any remaining avocado herb marinade on top before serving.
- Serve warm as a main dish or as a flavorful side, enjoying the fresh, zesty, and smoky combination.