Portobello mushrooms have quite a bit of protein in them, so this makes for a fantastic low-carb, vegetarian or vegan meal for the barbecue! The Chimichurri sauce would be delicious on grilled steak or chicken, as well. Recipe courtesy of www.dietdoctor.com.
- 4 portobello mushrooms
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp pepper
- 1 fresh jalapeño
- 2 garlic cloves
- 1 shallot
- 1 avocado
- 1 lemon or lime, juiced
- 2 tbsp fresh parsley
- ½ tsp sea salt
- ½ tsp pepper
- 4 tbsp olive oil
- Preheat the grill on medium-low heat with the lid down. Clean the portobello mushrooms and remove the stems. Brush with olive oil on both sides, season with salt and pepper.
- Place mushrooms on the grill, stem side down with the lid open. Grill for 5 minutes on each side. Brush them with some more olive oil when flipping.
- In the meantime, cut the jalapeño into pieces. Remove the seeds first if you don’t want it to be too spicy. Chop garlic and shallot. Cut avocados in half. Remove the pit and scoop out the flesh. Cut into pieces.
- Add chopped veggies to a food processor. Squeeze in lemon juice, add olive oil and parsley. Season with salt and pepper. Blend until you get a chunky mix.
- Remove mushrooms from the grill and put on a plate with stem side down. Serve with chimichurri on top. Sprinkle with sea salt.
Makes 4 servings. Count each serving (1 portobello with chimichurri) as 4 fats (group 7). If using 3oz (cooked) chicken or steak, count as 3 protein (group 6) as well.