Portabello steaks with spicy chimichurri: Muscles from mushrooms. Photo by South African Mushroom Farmer’s Association
Portabello steaks with spicy chimichurri: Muscles from mushrooms
Whether you’re following a meat-based or plant-based diet to help you achieve your physique goals for summer, try these portabello steaks with spicy chimichurri.
Portabello steaks with spicy chimichurri: Muscles from mushrooms. Photo by South African Mushroom Farmer’s Association
As the saying goes, winter is the best time to build your summer body. As we’re still in the middle of winter, we wanted to give you a lean muscle recipe that doesn’t even include meat, unless you want it to. These portabello steaks with spicy chimichurri has loads of protein to go with heaps of flavour from a low-calorie chimichurri to help keep your meals lean and tasty. Did you know that mushrooms are a great plant-based protein source for those following a vegan diet and that they have loads of fibre and other micronutrients?
ALSO READ: Breakfast pan with mushrooms, boerewors and beans
Portabello steaks with spicy chimichurri info
In a study published in the June 2023 Journal of Nutrition, researchers from the University of Exeter in the UK found that young people on a meat protein based diet compared to a mushroom protein diet recieved similar results in resistance training increased lean mass in both groups. However, that doesn’t mean that you should go either or, and you can have your beef steak or chicken with a side of these mushroom steaks as a part of your 5-a-day vegetables due to their amount of vitamins and minerals.
ALSO READ: Smoky popcorn mushrooms: A different kind of movie snack
Whether you’re following a meat-based or plant-based diet to help you achieve your physique goals for summer, try these portabello steaks with spicy chimichurri.
Portabello steaks with spicy chimichurri recipe
Course: Main, SidesCuisine: GlobalDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
- For the chimichurri
1 1 shallot finely, chopped
1 1 red chilli, sliced
3 cloves 3 garlic, minced
½ cup ½ red wine vinegar
1 tsp 1 salt
½ cup ½ coriander chopped
¼ cup ¼ parsley chopped
2 tbsp 2 fresh oregano, chopped
¾ cup ¾ olive oil
- For the mushrooms
4 large 4 portabello mushrooms
2 tbsp 2 olive oil
salt and pepper
1 1 lime
30 g 30 rocket
100 g 100 asparagus
Method
- For the braai
- Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
- For the Chimichurri
- In a bowl combine the shallots, chili, garlic, red wine vinegar and salt. Mix well and let sit for 10 min.
- Add in the coriander, parsley, oregano and olive oil. Whisk well until combined.
- In a large bowl combine 2 tbsp chimichurri, 2 tbsp olive oil, the juice of one lime, salt and pepper. Add in the mushrooms and asparagus and toss to coat.
- For the mushrooms
- Braai the mushrooms and asparagus until they are tender and begin to show some color.
- Serve the mushrooms on a bed of rocket and asparagus. Top generously with chimichurri, a squeeze of lime and fresh chilli.
Notes
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