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Portobella “Steaks” with creamy Avocado Chimchurri Sauce


3-4 large portobello mushrooms, stems removed and wiped clean

1/3 cup of Harissa sauce

1/4 of olive/avocado oil

1/2 tsp cumin

1/2 tsp black pepper and salt to taste

2 cloves of garlic, minced

For Chimchurri

2 avocado

1 1/2 cups of coriander

one shallot

Salt and Pepper to taste


  1. Marinate mushrooms in Harissa sauce, oil, garlic and spices.
  2. Leave for 3-4 hours or ideally overnight
  3. For the sauce, combine avocado, shallot and spices and mic together.
  4. Lightly cook the mushrooms and add the chimchurri sauce over the hot mushrooms to serve.

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