Chimichurri Mushroom Salad

 

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• Cooking and Prep: 45 m
• Serves: 8
• No Allergens

My mother is famous for her barbecues, and one thing she’s always done is whole portobello mushrooms. They’re meaty, filling, and so good! In this salad, they don’t need anything more than basic seasoning, since chimichurri is so flavorful and fresh.

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Ingredients (13)

Chimichurri Sauce

• 2 and 1/2 ounces (70 grams, or about 2 cups) fresh parsley 

• 2 tablespoons fresh cilantro

• 2 cloves garlic or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 3/4 cup Bartenura Olive Oil

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  Bartenura Extra-Virgin Olive Oil

• 1 tablespoon Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 1/2 teaspoon salt

Salad

• 6 portobello mushrooms, stems and gills removed

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon garlic powder

• 5 ounces (140 grams) mixed greens

• 1 red onion, sliced thin

• 1 avocado, cut into chunks

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For the Chimichurri

1. Chop the parsley and cilantro finely. 

2. Crush garlic into a fine paste and add to the herbs. 

3. Add oil, vinegar, and salt. 

4. Mix well and let sit at least 30 minutes, or up to a week in the fridge. 

5. Drizzle a few tablespoons of chimichurri over the salad (recipe follows) and serve.

Note:

This chimichurri sauce is excellent on pretty much every protein. Especially great on steak, schnitzel, or grilled chicken.

For the Salad

1. Season the mushrooms with salt, pepper, and garlic powder. 

2. Grill on an outdoor grill or in a grill pan, whole, for about seven minutes over medium heat, then flip and finish on the other side, about five minutes. 

3. Remove and slice. Add to mixed greens with onion and avocado.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller